Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese

Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.Cook noodles according to package directions.Drain and rinse with cold water; drain.Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently.Add broth and 2 cups water (dashi); bring to a boil.Strain broth mixture though a fine sieve over a bowl; discard solids.

Return broth to pan.Add soy sauce, sugar, fish sauce, and sesame oil; bring to a boil.Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.Add miso at the last minute.Arrange 1/2 cup noodles into each of 4 large bowls.Divide raw beef and chile slices sambal oelek evenly among bowls.Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef).

Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint.Serve with lime wedges.Makes 4 servings.