Five-Spice Short Rib and Daikon Soup

Step 1

Pat dry2 lb. bone-in beef short ribs. Separate meat from bones and cut into ½" pieces; set bones aside.

Step 2

Heat2 Tbsp. vegetable oilin a large Dutch oven or other heavy pot over medium-high. Cook one2" piece ginger, scrubbed, thinly sliced,and2 garlic cloves, smashed,stirring often, until golden, about 4 minutes. Push ginger and garlic to one side of pot and add short rib meat and reserved bones. Cook, turning occasionally, until meat and bones are lightly browned, 5–7 minutes. Stir in1 medium onion, thinly sliced, and 1 bunch scallions, trimmed, halved crosswise,and cook until heated through, about 2 minutes.

Step 3

Add1 large daikon (about 1 lb.), peeled, cut into ½" pieces, 2 bay leaves, 1 cup michiu or dry sake, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 tsp. five-spice powder, 2 tsp. ground white pepper, 1 tsp. MSG,and 8 cups water. Stir to combine and bring to a boil. Reduce heat to a simmer, cover pot, and cook until beef and daikon are tender and flavors have melded, 40–50 minutes. Skim fat from soup; remove and discard bay leaves, scallions, and bones (if desired). Taste and add more salt and/or white pepper if needed.

Step 4

Ladle soup into bowls. Top with1 bunch cilantro, leaves with tender stems picked, coarsely chopped,and drizzle withtoasted sesame oil.