Beef and Bok Choy Soup with Udon Noodles

We ate an embarrassing amount of this last night.  The bebe (who is not quite one) ate about a cup himself.  It is that good.

2 inches knob of ginger (peeled, sliced thickly and crushed with the edge of a heavy knife)
2 tablespoons oil
1.5 yellow onions (cut in half and then thinly sliced)
2 inches of lemongrass (cut into half inch pieces and crushed)
1 cinnamon stick (if you don't have a stick, don't substitute ground cinnamon, I think that would make it funky tasting)
1 star anise (if you have it, if not no worries.  It is dinner not a criminal trial.  Don't stress.)
7 cloves of garlic, minced
1 tablespoon chili garlic paste
4 cups stock (make your own if possible)
1/2 cup soy sauce
1.5 pounds steak (thinly sliced; it is easier to slice beef if it is partially frozen)
1 large head of bok choy (bottom cut off), chopped into 1 - 2 inch pieces  (or 4 baby bok choy)
1 or 2 packages (depending upon how much you like noodles in your soup) of fresh udon noodles (they are in the refrigerated section at Whole Foods near the hummus.  Not sure if that helps you but I do what I can)

NOTE:  You are going to dig out the ginger, lemongrass, anise and the cinnamon stick before serving.  Hence, why I had you leave it in larger pieces.  I made the mistake of slicing the garlic and cutting the ginger and lemongrass in small pieces last night.  Differentiating between ginger and garlic was not a fun use of my time.  Learn from my mistake.

In a large pot, saute the onion in the oil until softened.  Add in the cinnamon, lemongrass and star anise (stir constantly for 45 seconds until they release their fragrance.  Smells SO YUMMY).  Add in the garlic, ginger and chili paste (stir for another minute or so).  Add stock, 4 cups of water and soy sauce.

Raise the heat and bring to a boil.  Once boiling, drop in the sliced beef and return to a boil.  Reduce the heat, cover the pot and simmer until the beef is tender (this is totally dependent upon what kind of beef you bought.  The tougher the cut, the longer it should cook -- up to an hour and a half).

Meanwhile, have some wine, play with the baby, update your Facebook status, whatever.

Once the meat is tender, dig out the lemongrass, anise, cinnamon and ginger.  Don't burn yourself like I did.

Bring soup back to a boil and toss in the thicker ends of the bok choy.  Let them boil for 2 - 3 minutes and toss in the green tops.  After two minutes, toss in your noodles (mine said to boil for 2 minutes but read your own directions).

We like this so much, it is going in our regular repertoire which is great praise indeed since I am the self-appointed "Soup Queen."