Chinese noodle soup

Ingredients for 4 servings:

• 3 carrots
• 300 g radish(s)
• 30 g ginger
• 6 shallots
• 3 garlic cloves
• 250 g Chinese cabbage
• 1 jar mung bean sprouts
• 1 stalk(s) cinnamon
• 2 star anise
• 1 tbsp Szechuan pepper
• 1 tbsp fennel seeds
• 3 tbsp rapeseed oil
• 1 tbsp sesame oil, toasted
• 3 tbsp beans, fermented black in chili oil (Asian store)
• 2 tbsp sugar
• 1 tbsp vinegar
• 4 tbsp dry sherry
• 60 ml soy sauce
• 1.6 liters of beef broth
• 300 g minced beef
• 200 g Chinese egg noodles, thin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

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Peel and dice the carrots and radish. Peel and finely dice the ginger, shallots, and garlic. Wash the Chinese cabbage and cut into thin strips. Wash the sprouts and drain them in a sieve. Place the cinnamon, star anise, Sichuan pepper, and fennel seeds in a spiced egg or tea bag. Heat both oils in a large pot. Sauté the carrots and radish. Add the ginger, shallots, and garlic and cook until translucent. Add the black beans and sugar and cook briefly. Deglaze with the vinegar, sherry, and soy sauce, then add the beef stock. Add the spiced egg to the pot and simmer uncovered for 20 minutes over medium heat. Tear the ground beef into small pieces, add it to the soup, and simmer for another 10 minutes. Meanwhile, prepare the noodles according to the package instructions. Add the Chinese cabbage and sprouts to the soup and simmer for another 5 minutes. Remove the spiced egg, divide the noodles between bowls, and fill with the soup. The soup is quite spicy, but we like it that way. If you prefer a milder flavor, use less Sichuan peppercorn and black beans.