Taiwanese Beef Noodle Soup (Dairy & Nut-Free)

Ingredients

• about 910 g Beef Shank
• 8 cups Beef Broth
• 1/4 cup Soy Sauce
• 2 tablespoons Rice Wine (Shaoxing)
• 4 slices Ginger
• 3 cloves Garlic
• 3 Star Anise
• 1 Cinnamon Stick
• 2 Dried Chili Peppers
• 2 tablespoons Tomato Paste
• about 450 g Wheat Noodles
• 1 bunch Baby Bok Choy
• 2 Green Onions

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 heavy-bottomed pot and cover with cold water. Bring to a rolling boil over high heat for 5 minutes. Drain the beef and rinse it thoroughly under cold water to remove impurities. Set the beef aside.
2. 2In the same large heavy-bottomed pot, combine the 8 cups of Beef Broth, 1/4 cup of Soy Sauce, 2 tablespoons of Rice Wine (Shaoxing), 4 slices of Ginger, 3 cloves of Garlic, 3 Star Anise, 1 Cinnamon Stick, 2 Dried Chili Peppers, and 2 tablespoons of Tomato Paste. Stir to combine these ingredients.
3. 3Add the blanched about 910 g of Beef Shank to the pot containing the broth mixture. Increase the heat to high and bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for at least 2 hours, or until the beef is very tender when pierced with a fork. The broth should be fragrant and deeply colored.
4. 4Carefully remove the tender about 910 g of Beef Shank from the pot using tongs. Place it on a clean cutting board and use two forks to shred the beef into bite-sized pieces. Set the shredded beef aside to cool slightly.
5. 5While the beef is cooling, bring a separate medium pot of water to a rolling boil over high heat. Add the about 450 g of Wheat Noodles and cook until they are tender but still have a slight chew, typically 5-8 minutes depending on the brand. Drain the noodles well in a colander.
6. 6In the same medium pot used for the noodles, add fresh boiling water. Add the 1 bunch of Baby Bok Choy and blanch for 1 minute, just until the leaves are bright green and slightly tender. Remove the bok choy with a slotted spoon and set aside.
7. 7Divide the cooked about 450 g of Wheat Noodles among four serving bowls. Top each bowl with a generous portion of the shredded about 910 g of Beef Shank, a few pieces of the blanched 1 bunch of Baby Bok Choy, and a sprinkle of sliced 2 Green Onions.
8. 8Ladle the hot broth from the large pot over the noodles, beef, and bok choy in each bowl. Serve immediately.

Related Guides