Beijing-Style Spicy Beef Noodle Soup With Spinach

• 2 cross-cut Beef Shanks with bone
• 4-5 slices of fresh ginger
• 6 cloves of garlic, cut in half
• 1 cinnamon stick
• 1/4 teaspoon ground cloves
• 5 Star Anise (or 1/2 tsp. anise extract)
• 1/2 cup Lite Soy Sauce (Kikkoman is good)
• 1/2 Shaoxing Wine
• 2 carrots, thinly sliced
• 1 package baby spinach leaves
• 1/2 bunch fresh cilantro, chopped
• salt to taste
• 3/4 pound of whole grain wheat noodles
• 1 beef bouillon cube

1. Freeze the beef until it is a little stiff--this makes it easy to cut into thin strips. Put the meat and two marrow bones into a 5-quart pot of water with the halved garlic cloves, along with the sliced ginger, cinnamon stick, star anise, ground cloves, bouillon cube and soy sauce.
2. Bring to a boil then turn down to medium and cover, cooking until meat is tender, about 1 hour.
3. LIft the lid and drop spaghetti noodles into the bubbling broth, leave uncovered and cook for 10 minutes, stirring to prevent the noodles from sticking together. Drop the carrots in and cook for 3 minutes.
4. Just before serving, toss in the spinach, then pour in the wine, stir well, and cover--cook for 3 minutes more. Ladle into large bowls and garnish with fresh cilantro. This meal is really good served with a strong beer like Yan Jing or Heineken, or with a port wine ( room temp).

crosscut beef, ginger, garlic, cinnamon, ground cloves, anise, soy sauce, wine, carrots, baby spinach leaves, fresh cilantro, salt, grain wheat noodles

Taken from food52.com/recipes/21473-beijing-style-spicy-beef-noodle-soup-with-spinach (may not work)