Taiwan beef noodles
 

Great recipe. Give it a shot. I substitute bok choy for the mung bean sprouts and use shank instead of short ribs. Perfect for these overcast and chilly fall days.

http://www.epicurious.com/recipes/fo...LE-SOUP-231502

I'm trying it this week. Did you use the dried tangerine peel, or substitute something else?

I use tangerine peel, but only because it's available nearby. I'm not certain how much it adds, so I'm sure you can try it without.

This was great. If you add a lot of fresh herbs and chili paste, it's a little reminiscent of a a pho. It made of ton of stock, I'm going to freeze some for later. It probably will taste even better once the temperature drops below 80 degrees here.

I'm so glad you liked it.