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Ingredients

1 pound beef chuck blade center steak, well trimmed of fat
6 cups low-sodium beef both
1 1/2-inch piece ginger root, cut into thin disks
3 cloves garlic, sliced
1 large star anise pod
1 tablespoon rice vinegar
2 teaspoons sugar
6 ounces shiitake mushrooms, stems discarded, caps thinly sliced (3 cups total)
1 (3 3/4-ounce) package cellophane noodles
1 1/2 cups mung bean sprouts
1 cup packed basil leaves
1 cup packed cilantro leaves
Hot chili sauce for serving

Description

Chuck Blade Steak Is Very Thinly Sliced For This Soup, Then Cooked By The Heat Of Boiling Spiced Broth Poured Over It.

Wholefoods