Taiwan Beef Noodle Soup

• 2 lbs beef shank, cubed
• 1 lb thick wheat noodles
• 6 cups beef broth
• 2 tbsp spicy bean paste (doubanjiang)
• 3 whole star anise
• 4 cloves garlic
• 2 cups bok choy
• 2 tomatoes, wedged

Instructions

1. 1

   Cut the beef shank into 1.5-inch chunks. Blanch in boiling water for 3 minutes to remove impurities. Drain and set aside.

2. 2

   In a large wok or pot, heat oil over medium heat. Sauté the ginger, garlic, chopped onion, and star anise until fragrant.

3. 3

   Add the豆瓣酱 (Doubanjiang/bean paste) and stir-fy for 1 minute until the oil turns red.

4. 4

   Add the blanched beef shank, soy sauce, Shaoxing wine (or rice wine), and rock sugar. Stir to coat the beef.

5. 5

   Pour in the beef stock (or water) and bring to a boil. Add the tomato wedges. Reduce heat, cover, and simmer for 2 hours until beef is extremely tender.

6. 6

   While beef simmers, cook the wheat noodles in boiling water until al dente. Blanch the bok choy in the same water.

7. 7

   Assemble the bowls: noodles first, then ladle broth and beef over them. Top with bok choy and a spoonful of pickled mustard greens.