8 servings (serving size: 2 cups soup, 1/2 cup noodles, 1 1/2 teaspoons sliced green onions, and 1 1/2 teaspoons cilantro)
2 1/2 pounds beef short ribs
1 tablespoon low-sodium soy sauce
2 teaspoons five-spice powder
12 1/2 cups water, divided
1/2 teaspoon black peppercorns
3 medium onions, quartered
3 green onions
2 medium carrots, cut into 2-inch pieces
2 1/2 cups sliced mushrooms
1 1/2 cups cubed firm tofu (about 1/2 pound)
3 tablespoons low-sodium soy sauce
1 teaspoon salt
4 cups hot cooked Chinese-style noodles (about 8 ounces uncooked)
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
How to Make It
Preheat oven to 400°. Combine first 3 ingredients in a 13 x 9-inch baking pan; toss to coat. Bake for 30 minutes. Remove ribs from pan, and set aside. Add 1/2 cup water to pan, and stir to deglaze pan.
Combine the pan drippings, ribs, remaining 12 cups water, peppercorns, onions, green onions, and carrots in a large Dutch oven or stockpot; bring to a boil. Reduce heat, and simmer, uncovered, 2 hours.
Remove ribs from broth, and let cool completely. Remove meat from bones; discard bones, fat, and gristle. Place meat in a bowl; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Cover broth, and chill 12 hours. Skim solidified fat from surface of broth, and discard.
Combine broth, meat, mushrooms, tofu, 3 tablespoons soy sauce, and salt in Dutch oven; bring to a simmer. Cover and cook 10 minutes. Spoon noodles into individual soup bowls. Ladle soup into each bowl, and sprinkle with sliced green onions and cilantro.