Paleo Taiwanese Beef Noodle Soup (Niu Rou Mian Inspired)

Ingredients

• 2 pounds Beef Shank
• 4 cups Zucchini Noodles
• 1 large Daikon Radish
• 8 cups Beef Broth
• 1/2 cup Coconut Aminos
• 2 tablespoons Rice Vinegar
• 2 tablespoons Ginger
• 4 cloves Garlic
• 2 pieces Star Anise
• 1 teaspoon Sichuan Peppercorns
• 2 tablespoons Green Onion

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat (350-375°F / 175-190°C). Add the 2 pounds of Beef Shank to the hot pot and sear for 5-7 minutes per side, turning with tongs, until deeply browned on all sides.
2. 2Carefully pour in the 8 cups of Beef Broth, 1/2 cup of Coconut Aminos, and 2 tablespoons of Rice Vinegar into the pot. Add the 2 tablespoons of Ginger, 4 cloves of Garlic, 2 pieces of Star Anise, and 1 teaspoon of Sichuan Peppercorns.
3. 3Increase the heat to high and bring the liquid to a rolling boil (212°F / 100°C). Once boiling, reduce the heat to low (180-200°F / 82-93°C) to maintain a gentle simmer, cover the pot, and cook for 2 hours, or until the beef shank is fork-tender and easily pulls apart.
4. 4While the beef simmers, peel the 1 large Daikon Radish and cut it into 1-inch (2.5 cm) thick rounds or half-moons. After the 2 hours of simmering, add the cut daikon radish to the pot and continue to cook for another 30 minutes, or until the daikon is tender when pierced with a fork.
5. 5Add the 4 cups of Zucchini Noodles to the pot and cook for 2-3 minutes, stirring gently, until they are just tender but still hold their shape.
6. 6Ladle the hot soup into individual serving bowls. Garnish each bowl with the 2 tablespoons of Green Onion, thinly sliced, and serve immediately.

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