Beef Noodle Soup

Lots of food posts today--happy?

I cut chuck roast into chunks and simmered with ginger and onions until soft (salt during the last half hour of simmering, then added tong hau (crysanthemum greens) and mushrooms for a few minutes. I poured the soup over some thick Shang Dong style noodles for dinner.

This is a Northern Chinese cold dish. It's mustard greens, lima beans, and pressed tofu tossed with salt and a dash of sesame oil. We had a lot of green vegetables today to celebrate the first day of spring!