Taiwanese Beef Noodle Soup (Gluten-Free)

Ingredients

• about 910 g Beef Shank
• 1/2 cup Gluten-Free Soy Sauce
• 1/4 cup Rice Wine
• 8 cups Beef Broth
• 3 slices Ginger
• 4 cloves Garlic
• 2 pieces Star Anise
• 1 small Cinnamon Stick
• about 340 g Gluten-Free Noodles
• 4 cups Baby Bok Choy
• 2 stalks Scallions
• 1/2 cup Pickled Mustard Greens

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

Instructions

1. 1Place the about 910 g of beef shank into a large pot (e.g., a 6-quart Dutch oven) and cover it completely with cold water. Bring the water to a rolling boil over high heat (100°C / 100°C) and cook the beef for 5 minutes. Drain the beef shank in a colander, rinse it thoroughly under cold running water to remove any impurities, and set it aside.
2. 2In the same large pot, combine the 8 cups of beef broth, 1/2 cup of gluten-free soy sauce, 1/4 cup of rice wine, 3 slices of ginger, 4 cloves of garlic (peeled and smashed), 2 pieces of star anise, and 1 small cinnamon stick.
3. 3Add the blanched about 910 g of beef shank to the pot with the broth mixture. Bring the liquid to a boil over high heat (100°C / 100°C), then reduce the heat to low to maintain a gentle simmer (around 87.78-93.33°C / 88-93°C). Cover the pot and cook for 1 hour 45 minutes to 2 hours 15 minutes, or until the beef shank is very tender and can be easily pierced with a fork. The internal temperature of the beef should reach 97°C / 96°C.
4. 4Carefully remove the cooked beef shank from the pot and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Strain the broth through a fine-mesh sieve into a clean bowl or back into the pot, discarding the ginger, garlic, star anise, and cinnamon stick. Keep the broth hot over low heat (around 82.22°C / 82°C).
5. 5Bring a separate medium pot (e.g., a 4-quart saucepan) of water to a rolling boil over high heat (100°C / 100°C). Add the about 340 g of gluten-free noodles and cook for 6-8 minutes, or until they are tender but still firm to the bite. Drain the noodles thoroughly in a colander.
6. 6While the noodles cook, rinse the 4 cups of baby bok choy and slice the 2 stalks of scallions into thin rings. Divide the cooked about 340 g of gluten-free noodles among four serving bowls. Top each bowl with the shredded about 910 g of beef shank, the 4 cups of baby bok choy, the sliced 2 stalks of scallions, and the 1/2 cup of pickled mustard greens. Pour the hot broth over the noodles and toppings to serve immediately.

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