Bok choy and beef noodle soup with warm spices

1. Peel the ginger, cut it into thin slices and crush each slice with knife.

2. In a large Dutch oven or other heavy pot over medium-high heat, warm the oil. Add the onion and sauté until softened, about 3 minutes. Add the cinnamon and star anise and cook, stirring constantly, until fragrant and the cinnamon sticks begin to uncurl, about 2 minutes. Add the crushed ginger, garlic and chili paste and cook, stirring constantly, until fragrant, about 45 seconds. Add the stock, soy sauce and 2-3 cups water. Increase the heat to high, cover and bring to a boil.

3. In a hot pan add the sliced beef and cook just until medium rare. Add the beef to the boiling pot and return to a boil. Reduce the heat to low, cover partially and let simmer.

4. Meanwhile, trim the bottom ends of the bok choy and cut each head lengthwise into quarters. In a large bowl, add the rice noodles to boiling water as per pack instructions. Drain the noodles and divide evenly among 4 warmed bowls.

5. Add the bok choy to pot and cook until just tender-crisp, about 5 minutes. Add half of the green onions and stir to combine.

6. Taste the soup and adjust the seasonings with salt. Ladle the soup over the noodles, distributing the beef and bok choy equally. Garnish with the remaining green onions and serve immediately. Serves 4.