Taiwanese Beef Noodle Soup (Dairy-Free)

Ingredients

• 2 lbs Beef shank
• 8 cups Beef broth
• 4 cups Water
• 1/4 cup Soy sauce
• 2 tablespoons Coconut aminos
• 2 Star anise
• 1 Cinnamon stick
• 3 slices Ginger, sliced
• 4 cloves Garlic, smashed
• 2 Scallions, chopped
• 1 lb Wheat noodles
• 2 cups Bok choy, chopped

Instructions

1. 1Place the 2 lbs of beef shank in a large pot and cover completely with cold water. Bring the water to a rolling boil over high heat (212°F / 100°C) and cook for 5 minutes. Drain the beef, rinse it thoroughly under cold water, and then cut it into 1-inch cubes.
2. 2In a large, heavy-bottomed pot, combine the 8 cups of beef broth, 4 cups of water, 1/4 cup of soy sauce, and 2 tablespoons of coconut aminos. Add the 2 star anise, 1 cinnamon stick, 3 slices of ginger, and 4 smashed cloves of garlic to the pot.
3. 3Bring the liquid in the large, heavy-bottomed pot to a rolling boil over high heat (212°F / 100°C). Once boiling, add the blanched and cubed 2 lbs of beef shank. Reduce the heat to low, cover the pot, and simmer gently for 1.5 to 2 hours, or until the beef is very tender when pierced easily with a fork.
4. 4About 15 minutes before the beef is done simmering, 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 to the boiling water and cook for 5-7 minutes, or until they are tender but still firm to the bite; then drain the noodles immediately. During the final 5 minutes of the beef's simmering time, add the 2 cups of chopped bok choy to the pot with the beef, stirring gently to submerge it in the hot broth until it is just tender.
5. 5Divide the cooked 1 lb of wheat noodles evenly among 4 serving bowls. Ladle the tender beef, the cooked bok choy, and the hot broth over the noodles in each bowl. Garnish each bowl with the chopped 2 scallions and serve hot immediately.

Substitutions

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