Taiwanese Beef Noodle Soup (Dairy-Free)

Ingredients

• about 910 g 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
• about 450 g Wheat noodles
• 2 cups Bok choy, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g of beef shank in a large pot and cover completely with cold water. Bring the water to a rolling boil over high heat (100°C / 100°C) and cook for 5 minutes. Drain the beef, rinse it thoroughly under cold water, and then cut it into 2.54 cm 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 (100°C / 100°C). Once boiling, add the blanched and cubed about 910 g 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 (100°C / 100°C). Add the about 450 g 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 about 450 g 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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