Serves 4


  • 1 Tbsp. grapeseed oil
  • 4 cloves garlic, smashed
  • 4 coins fresh ginger
  • 1/2 cup tamari or soy sauce
  • 2 pounds beef-stew meat, cut into 1-inch cubes
  • 2 cinnamon sicks
  • 2 star anise pods
  • 1/2 pound noodles, such as udon or fettuccine
  • 4 cups bok choy leaves, ends discarded
  • Scallions, for garnish


    Note: This recipe can be made in a slow cooker set to low for 6 hours.

    Heat a large stockpot over medium-high heat. Add the oil, garlic and ginger. Sauté for 30 seconds, or until the mixture is fragrant.

    Add the tamari, beef, cinnamon sticks, star anise and 8 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover and simmer for 90 minutes, or until the beef is tender. The longer you cook the meat, the softer it will become.

    While the soup is cooking, bring a large pot of water to a boil and prepare the noodles according to the package directions. Cook until just tender, drain, then set aside.

    Remove the ginger, garlic, star anise and cinnamon sticks from the soup. Skim the surface to remove any fat. Add the bok choy leaves. Bring the soup back to a boil and cook for 2 minutes or more, or until the leaves are wilted.

    Portion a small amount of cooked noodles into individual bowls, then ladle the soup over the noodles. Garnish with a sprinkle of chopped scallions.

    Reprinted from The 52 New Foods Challenge by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Jennifer Tyler Lee.

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