Taiwanese Beef Noodle Soup (Dairy-Free)

Ingredients

• 2 lbs Beef Shank
• 1 lb Wheat Noodles (Gluten-Free)
• 1/2 cup Soy Sauce
• 1/4 cup Rice Wine (Shaoxing)
• 2 Tomato
• 2 slices Ginger
• 3 Star Anise
• 1 Cinnamon Stick
• 8 cups Beef Broth
• 1 can Coconut Milk
• 2 Green Onions
• 1 head Bok Choy

Instructions

1. 1Place the 2 lbs of beef shank in a large pot or Dutch oven. Add enough cold water to fully cover the beef. Bring the water to a rolling boil over high heat (212°F / 100°C) and boil for 5 minutes. Carefully drain the beef shank in a colander and rinse it thoroughly under cold running water to remove any impurities.
2. 2Return the rinsed 2 lbs of beef shank to the clean large pot or Dutch oven. Add the 1/2 cup of soy sauce, 1/4 cup of rice wine, 2 tomatoes (cut in half), 2 slices of ginger, 3 star anise, and 1 cinnamon stick. Pour in the 8 cups of beef broth and the 1 can of coconut milk.
3. 3Bring the contents of the pot to a boil over high heat (212°F / 100°C). As soon as it reaches a boil, immediately reduce the heat to low. Cover the pot with a lid and let it simmer gently for 2 hours, or until the beef shank is very tender and can be easily pierced with a fork. The broth should become fragrant and deeply colored.
4. 4Carefully remove the 2 lbs of tender beef shank from the pot using tongs and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. While the beef cools slightly, strain the broth through a fine-mesh sieve set over a clean bowl or a second pot, discarding the solids (tomatoes, ginger, star anise, cinnamon stick).
5. 5While the broth is straining, bring a separate large pot of water to a rolling boil over high heat (212°F / 100°C). Add the 1 lb of wheat noodles (gluten-free) and cook for 5-8 minutes, or until they are tender but still have a slight bite. Drain the cooked noodles well. Rinse the 1 head of bok choy and separate its leaves and stems. Thinly slice the 2 green onions.
6. 6Divide the cooked 1 lb of wheat noodles (gluten-free) evenly among 4 serving bowls. Top the noodles with the shredded 2 lbs of beef shank and the separated leaves and stems from the 1 head of bok choy. Carefully ladle the hot, strained broth over the noodles, beef, and bok choy in each bowl. Garnish each serving with the thinly sliced 2 green onions.

Substitutions

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