Taiwanese Beef Noodle Soup (GF)

Ingredients

• about 910 g Beef Shank
• about 340 g Gluten-Free Rice Noodles
• 8 cups Beef Broth
• 1/4 cup Gluten-Free Soy Sauce
• 2 tablespoons Tomato Paste
• 3 pieces Star Anise
• 1 piece Cinnamon Stick
• 5.08 cm Ginger
• 4 cloves Garlic
• 2 stalks Green Onions
• 4 cups Baby Bok Choy
• 2 tablespoons Rice Wine (Shaoxing)

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

Instructions

1. 1Place the about 910 g Beef Shank in a large pot and cover the beef completely with cold water. Bring the water to a rolling boil over high heat (100°C / 100°C) and boil for 5 minutes. Carefully drain the beef shank and rinse it thoroughly under cold running water; then, cut the blanched about 910 g Beef Shank into 5.08 cm chunks.
2. 2Peel the 5.08 cm Ginger and cut it into 1.27 cm slices. Peel and smash the 4 cloves Garlic. In a separate large heavy-bottomed pot, combine the 8 cups Beef Broth, 1/4 cup Gluten-Free Soy Sauce, 2 tablespoons Tomato Paste, 3 pieces Star Anise, 1 piece Cinnamon Stick, the sliced 5.08 cm Ginger, and the smashed 4 cloves Garlic.
3. 3Add the cut about 910 g Beef Shank to the large heavy-bottomed pot with the broth mixture. Bring the mixture to a boil over high heat (100°C / 100°C). Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 2 hours, or until the beef is fork-tender and the broth has a rich aroma.
4. 4While the beef is simmering, in a separate large pot, bring at least 8 cups of water to a rolling boil over high heat (100°C / 100°C). Add the about 340 g Gluten-Free Rice Noodles to the boiling water and cook for 3-5 minutes, or until they are tender but still firm to the bite. Drain the cooked noodles immediately and set them aside.
5. 5During the last 5 minutes of the beef's 2-hour simmering time, trim and separate the 4 cups Baby Bok Choy into individual leaves, and cut the 2 stalks Green Onions into 5.08 cm lengths. Add the prepared 4 cups Baby Bok Choy and the 2 stalks Green Onions to the simmering soup, stir them gently, and cook for 5 minutes, until the vegetables are just tender.
6. 6Stir the 2 tablespoons Rice Wine (Shaoxing) into the soup.
7. 7Divide the cooked about 340 g Gluten-Free Rice Noodles evenly among 4 serving bowls. Ladle the hot beef and broth mixture, including the beef chunks and cooked vegetables, over the noodles in each bowl, and serve the Taiwanese Beef Noodle Soup hot.

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