CHINESE BEEF NOODLE SOUP
2 ½ pounds (1.2 kg) beef short ribs 7 cups (1.7 kg) water (distilled if possible) ¼ cup (60 ml) low sodium soy sauce ¼ cup (60 ml) dry sherry 1 tablespoon sugar 6 slices fresh ginger, sliced #4 blade 8 green onions, chopped 4 cloves garlic, chopped 1 teaspoon aniseed ¼ teaspoon dried hot red pepper flakes 2 turnips, peeled and cut into ¼ inch cubes 6 ounces (180 g) egg noodles or rice noodles
In 6-quart Stockpot (6 L Utensil) combine ribs, water, soy sauce, sherry, and sugar. Bring to boil, skim off froth. Add ginger, half of green onions, garlic, aniseed, and pepper flakes. Reduce heat to low, cover with vent open, and simmer two hours.
Remove from heat. Cool 30 minutes. Remove ribs with slotted spoon. Chop meat, discarding fat and bones. Strain broth through fine sieve into smaller 4-quart Stockpot, and add chopped meat. Skim fat or, if time permits, refrigerate and lift fat from surface. Add turnips to broth, simmer covers with vent open 10 minutes, add noodles, and simmer for 7-10 minutes or until done.
Serve garnished with chopped green onions.