Step by step

Method

5 steps

1. 1

   Heat 1–2 tablespoons oil in a heavy soup pot or Dutch oven over medium heat. When it shimmers, add 1 cinnamon stick, 3 scallions cut into lengths, 6 smashed garlic cloves, 6 ginger slices, 1 teaspoon star anise seeds (or 2 whole star anise), and 1–2 teaspoons chili bean paste if using. Stir 1 minute until the spices smell toasty and the chile paste darkens a shade.

2. 2

   Add 1½ cups water, 1½ cups low-sodium chicken broth, 7 tablespoons soy sauce, and 4 tablespoons rice vinegar. Bring to a boil over high heat. Add 1½–2 lb boneless beef chuck cut into ¾-inch chunks and return to a vigorous simmer.

3. 3

   Lower the heat to keep a gentle simmer — small bubbles, not a hard boil. Cook partially covered until the beef is very tender and pulls apart with a fork, about 1½ hours. Check every so often that it neither boils hard (tough meat) nor goes quiet (underdone).

4. 4

   Shortly before serving, cook 12–16 oz fresh udon or wheat noodles in boiling water until just tender; drain and rinse under cold water so they don't stick.

5. 5

   Fish out the cinnamon stick (and whole star anise). Add 2½ cups chopped bok choy and simmer 5–10 minutes until the stalks are crisp-tender and the leaves wilt. Stir in the noodles just to warm, 1–2 minutes. Ladle into bowls and top with cilantro. You want a deep soy-cinnamon broth with fork-tender beef and springy noodles — not tough chuck cubes or a flat, watery soup that tastes like diluted soy.