Taiwanese Beef Noodle Soup (GF)

Ingredients

• 2 lbs Beef shank or chuck
• 8 cups Beef broth
• 4 cups Water
• 1/2 cup Gluten-free soy sauce (tamari)
• 1/4 cup Rice wine
• 2 tablespoons Rock sugar
• 3 pieces Star anise
• 1 piece Cinnamon stick
• 4 slices Ginger, sliced
• 4 cloves Garlic, smashed
• 2 pieces Dried chili peppers (optional)
• 1 lb Gluten-free noodles
• 1 head Bok choy
• 2 stalks Green onions, chopped

Instructions

1. 1In a large pot, fill with enough water to cover the beef and bring it to a rolling boil (212°F / 100°C). Add the 2 lbs of beef shank or chuck and blanch for 5 minutes. Carefully remove the beef from the pot, rinse it under cold running water, and then cut it into 1-inch cubes.
2. 2In a large heavy-bottomed pot, combine the cut 2 lbs of beef shank or chuck, 8 cups of beef broth, 4 cups of water, 1/2 cup of gluten-free soy sauce (tamari), 1/4 cup of rice wine, 2 tablespoons of rock sugar, 3 pieces of star anise, 1 piece of cinnamon stick, 4 slices of ginger, 4 cloves of smashed garlic, and the 2 pieces of dried chili peppers (if you are using them).
3. 3Place the large heavy-bottomed pot over high heat and bring the mixture to a rolling boil (212°F / 100°C). Once boiling, reduce the heat to low, so the liquid is just gently simmering (around 185-205°F / 85-96°C). Cover the pot and cook for 1.5 to 2 hours, or until the beef is very tender and easily pulls apart with a fork.
4. 4While the beef simmers, in a separate medium pot, bring about 6-8 cups of water to a rolling boil (212°F / 100°C). Add the 1 lb of gluten-free noodles to the boiling water and cook for 8-10 minutes, or until the noodles are tender but still have a slight chew. Carefully drain the cooked noodles using a colander.
5. 5In the same medium pot used for the noodles, bring about 4-6 cups of water to a rolling boil (212°F / 100°C). Add the 1 head of bok choy to the boiling water and blanch for 1 minute, until the leaves are bright green and slightly softened. Carefully drain the blanched bok choy using a colander.
6. 6Divide the cooked 1 lb of gluten-free noodles evenly among four serving bowls. Place the blanched 1 head of bok choy next to the noodles in each bowl. Ladle the tender beef and rich broth from the large pot over the noodles and bok choy in each bowl.
7. 7Sprinkle the chopped 2 stalks of green onions over each serving of soup. Serve immediately.

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