1-First Step: Begin by preparing your aromatics. Tie the dried spices (cinnamon, black cardamom, fennel seeds, star anise, cloves, tangerine peel, bay leaves, white peppercorns, licorice slices, sand ginger, and amomum white cardamom) in a piece of cheesecloth or a tea filter bag. This makes removing them later effortless and prevents spices from floating in your soup. Rinse your beef chuck thoroughly under cold water to remove any bone fragments or surface impurities.

2-Second Step: In a large pot, place the rinsed beef chunks and cover with water. Add ginger slices to the pot. Bring the water to a boil over high heat. As it boils, grey foam will rise to the surface – these are impurities released from the meat. Use a ladle or slotted spoon to skim off this foam regularly. Continue boiling for about 10 minutes until the foam stops appearing. This step is crucial for achieving a clear, clean-tasting broth.

3-Third Step: Carefully strain the beef from the water, reserving the broth and ginger slices. Rinse the beef pieces under cold running water to remove any remaining impurities. Set the cleaned beef aside along with the reserved broth and ginger. Meanwhile, prepare your vegetables by peeling the daikon and cutting it into quarter-inch thick slices. Separate the scallions into white and green parts, and peel your garlic cloves, keeping them whole.

4-Fourth Step: In a separate large pot or Dutch oven, heat some oil over medium-high heat. Add the rock sugar to the hot oil, watching as it begins to caramelize slightly. Add the white parts of the scallions and whole garlic cloves, cooking them until the scallions are lightly seared and fragrant. This creates a flavorful base for your soup.

5-Fifth Step: Add the beef chunks to the pot and stir-fry for a few minutes until the meat is lightly browned on all sides. Pour in the Shaoxing wine and let it sizzle for about 30 seconds, allowing the alcohol to evaporate. Add both dark and light soy sauces, stirring to coat the beef evenly. The dark soy sauce will give your soup that rich, appetizing brown color.

6-Sixth Step: Add your spice pouch containing the tied aromatics, the sliced daikon, the reserved broth, and the ginger slices you set aside earlier. Bring everything to a boil, then reduce the heat to maintain a steady simmer. Cover the pot partially with a lid, leaving a small opening for steam to escape. Let the soup simmer gently for 90 minutes, checking occasionally to ensure it maintains a gentle simmer rather than a rolling boil.

7-Seventh Step: After 90 minutes of simmering, turn off the heat and completely cover the pot. Let the soup rest for 1 hour. This resting period allows the flavors to meld together and helps the beef become even more tender. This hands-off step is actually crucial for developing the complex flavor profile that makes this dish so special.

8-Final Step: When you’re ready to serve, reheat the soup if needed. Remove and discard the spice pouch and any large pieces of ginger. Taste the broth and season with salt to your preference. While the soup reheats, cook your noodles according to package instructions. Use the boiling noodle water to quickly blanch your chosen greens until just tender but still vibrant. Assemble each bowl with a portion of noodles, blanched greens, and beef pieces, then ladle the hot broth over everything. Garnish generously with green scallions and top with chopped cilantro and chili oil if desired. Serve immediately while piping hot.