Taiwanese Beef Noodle Soup (Gluten-Free)

Ingredients

• about 910 g Beef Shank
• 8 cups Beef Broth
• 4 cups Water
• about 450 g Rice Noodles (thick)
• 1 head Bok Choy
• 2 slices Ginger
• 4 cloves Garlic
• 2 Star Anise
• 1 Cinnamon Stick
• 1/4 cup Gluten-Free Soy Sauce
• 2 tbsp Rice Wine
• 1 tsp Sugar
• 1/4 tsp White Pepper
• 2 stalks Green Onions

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

Instructions

1. 1In a large pot (at least 6-quart / 5700 ml capacity), bring enough water to a rolling boil (100°C / 100°C) to cover the about 910 g Beef Shank. Add the about 910 g Beef Shank and blanch for 5 minutes. Carefully remove the beef, rinse it under cold running water, and set it aside.
2. 2In the same large pot, or a large Dutch oven (at least 6-quart / 5700 ml capacity), combine the rinsed about 910 g Beef Shank, 8 cups Beef Broth, 4 cups Water, 2 slices Ginger, 4 cloves Garlic (peeled and smashed), 2 Star Anise, 1 Cinnamon Stick, 1/4 cup Gluten-Free Soy Sauce, 2 tbsp Rice Wine, 1 tsp Sugar, and 1/4 tsp White Pepper.
3. 3Bring the mixture to a rolling boil over high heat (100°C / 100°C). Once boiling, reduce the heat to low, cover the pot, and simmer gently for 2 hours, or until the beef is very tender and can be easily pierced with a fork.
4. 4Carefully remove the about 910 g Beef Shank from the pot and place it on a cutting board; let it cool for 10-15 minutes until it is comfortable to handle. While the beef cools, strain the broth through a fine-mesh sieve into a clean bowl or pot, discarding the ginger, garlic, star anise, cinnamon stick, and any other solids. Once cooled, use two forks to shred the beef into bite-sized pieces, approximately 2.54 cm (2.5 cm) in length.
5. 5In a separate large pot, bring at least 8 cups of water to a rolling boil (100°C / 100°C). Add the about 450 g Rice Noodles (thick) and cook for 6-8 minutes, or until they are tender but still slightly firm to the bite; drain and set aside. In the same boiling water, add the 1 head Bok Choy and blanch for 1 minute, or until the leaves are bright green and slightly tender; drain and set aside.
6. 6Divide the cooked about 450 g Rice Noodles, shredded about 910 g Beef Shank, and blanched 1 head Bok Choy evenly among four serving bowls. Ladle the hot, strained beef broth over the ingredients in each bowl, then garnish each serving with sliced 2 stalks Green Onions. Serve immediately.

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