Blanch the beef in boiling water for 2-3 minutes to remove impurities. Rinse under cold water and drain.

In a large pot or Dutch oven, combine the blanched beef, cinnamon, black cardamom, fennel seeds, star anise, salt, peppercorns, onion, garlic, ginger, Shaoxing wine, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes.

Add the daikon radish and soaked shiitake mushrooms to the pot. Continue to simmer for another 30 minutes.

Turn off the heat and let the soup stand (with the lid on) for at least 1 hour, or up to overnight. This allows the flavors to meld and the beef to become more tender.

Remove the aromatics (cinnamon, star anise, etc.) from the soup. Taste and adjust seasoning as needed.

Cook the noodles according to package directions. Blanch the leafy greens in the noodle water.

Divide the noodles and greens among bowls. Ladle the beef and soup over the noodles. Garnish with chopped scallions and cilantro (optional).