Soak the ribs: Rinse short ribs under cold water, then soak in a large bowl of cold water for 20–30 minutes to pull out excess blood. Change the water once. This helps keep the broth clear.

Quick blanch: Place ribs in a pot, cover with fresh cold water, and bring to a rolling boil. Boil 5 minutes. Drain, rinse the ribs under warm water, and rinse the pot to remove scum.

Build the broth: Return ribs to the clean pot. Add 10–12 cups water, onion (halved), crushed garlic, ginger, white parts of green onions, and peppercorns. Bring to a boil, then lower to a gentle simmer.

Simmer low and slow: Partially cover and simmer for 1.5–2 hours, skimming any foam or fat. The meat should be very tender and nearly falling off the bone.

Prep vegetables and noodles: Peel and cut daikon into 1-inch chunks or thick half-moons. Soak glass noodles in warm water for 20 minutes, then drain.

Add daikon: Remove onion and ginger slices from the pot. Add daikon and simmer 20–25 minutes until just tender.

Season the broth: Add 1 tablespoon soy sauce and 1 teaspoon salt. Taste and adjust with more salt or soy. The broth should be savory but still clean.

Finish with noodles: Add soaked glass noodles and cook 3–5 minutes, just until soft and springy.

Garnish and serve: Ladle into bowls. Top with sliced green onion, a crack of black pepper, and a few drops of sesame oil if you like. Serve with steamed rice and extra salt at the table.