Taiwanese Beef Noodle Soup (Gluten-Free)

Ingredients

• 2 lbs Beef Shank (or chuck roast)
• 12 oz Rice Noodles (wide, flat)
• 8 cups Beef Broth
• 4 cups Water
• 1/4 cup Tamari (gluten-free soy sauce)
• 2 tbsp Rice Wine (Shaoxing)
• 3 slices Ginger
• 4 cloves Garlic Cloves
• 2 whole Star Anise
• 1 small Cinnamon Stick
• 1 tbsp Rock Sugar (optional)
• 2 stalks Green Onions
• 4 cups Baby Bok Choy
• 1 tbsp Chili Bean Paste (Toban Djan)

Instructions

1. 1In a large pot, bring at least 8 cups of water to a rolling boil (212°F / 100°C). Carefully add the 2 lbs of Beef Shank and blanch for 5 minutes. Drain the beef in a colander and rinse it thoroughly under cool running water. On a clean cutting board, cut the beef into 1.5-inch cubes.
2. 2In a large heavy-bottomed pot, combine the 8 cups of Beef Broth, 4 cups of Water, 1/4 cup of Tamari, and 2 tbsp of Rice Wine. Add the 3 slices of Ginger, 4 cloves of Garlic Cloves, 2 whole Star Anise, and 1 small Cinnamon Stick. If you are using it, add the 1 tbsp of Rock Sugar.
3. 3Add the cubed 2 lbs of Beef Shank to the pot with the broth mixture. Stir in the 1 tbsp of Chili Bean Paste. Place the pot over high heat and bring the mixture to a rolling boil (212°F / 100°C). Immediately reduce the heat to low, so the liquid is gently bubbling, not vigorously boiling. Cover the pot and simmer for 2 to 2.5 hours, or until the beef is very tender when pierced with a fork and reaches an internal temperature of 200-205°F (93-96°C).
4. 4While the beef is simmering, prepare the 12 oz of Rice Noodles. Bring a large pot of water to a rolling boil (212°F / 100°C). Add the 12 oz of Rice Noodles and cook for 6 to 8 minutes, or until they are tender but still slightly firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
5. 5In a separate medium pot, bring at least 4 cups of water to a rolling boil (212°F / 100°C). Add the 4 cups of Baby Bok Choy and blanch for 1 to 2 minutes, just until the leaves turn bright green and are slightly tender. Immediately drain the bok choy in a colander and set it aside.
6. 6To serve, divide the cooked 12 oz of Rice Noodles evenly among four deep serving bowls. Ladle the tender 2 lbs of Beef Shank and the flavorful broth over the noodles. Arrange the blanched 4 cups of Baby Bok Choy on top. Slice the 2 stalks of Green Onions thinly on the diagonal and sprinkle them over each bowl as a garnish.

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