Taiwanese Beef Noodle Soup (Paleo)

Ingredients

• 2 lbs Beef Shank
• 8 cups Beef Bone Broth
• 8 oz Sweet Potato Noodles
• 1/2 cup Coconut Aminos
• 2 tablespoons Tomato Paste
• 3 Star Anise
• 1 Cinnamon Stick
• 3 inches Ginger
• 4 cloves Garlic
• 2 Green Onions
• 1 head Bok Choy
• 2 tablespoons Avocado Oil
• 2 tablespoons Rice Wine Vinegar

Instructions

1. 1Heat a large heavy-bottomed pot or Dutch oven (at least 6-quart capacity) over medium-high heat (375-400°F / 190-205°C). Add the 2 tablespoons of avocado oil. Once the oil shimmers, add the 2 lbs of beef shank and sear for 5-7 minutes per side, turning with tongs, until deeply browned on all sides.
2. 2While the beef sears, prepare the aromatics: slice the 3 inches of ginger into 1/4-inch rounds and smash the 4 cloves of garlic with the side of a knife. After searing, add the 8 cups of beef bone broth, 1/2 cup of coconut aminos, 2 tablespoons of tomato paste, 3 star anise, 1 cinnamon stick, the sliced 3 inches of ginger, and the smashed 4 cloves of garlic to the pot with the beef.
3. 3Increase the heat to high and bring the liquid to a rolling boil (212°F / 100°C). Immediately reduce the heat to low (maintaining a gentle simmer, around 180-190°F / 82-88°C), cover the pot with a lid, and simmer for 3 hours. The beef should be fork-tender, easily shredding when poked with a fork.
4. 4Carefully remove the tender 2 lbs of beef shank from the pot and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Pour the broth through a fine-mesh sieve into a large bowl to remove the star anise, cinnamon stick, ginger, and garlic. Discard the solids.
5. 5Return the strained broth and shredded beef to the clean pot. Bring the broth to a gentle simmer over medium heat (190-200°F / 88-93°C). Add the 8 oz of sweet potato noodles and cook for 3-5 minutes, or until they are tender but still have a slight chew.
6. 6While the noodles cook, roughly chop the 1 head of bok choy. Add the chopped 1 head of bok choy to the pot and stir gently. Cook for 2-3 minutes, until the bok choy leaves are wilted and the stems are slightly tender-crisp.
7. 7Ladle the hot soup into serving bowls. Slice the 2 green onions thinly and sprinkle them over each bowl. Add a splash of the 2 tablespoons of rice wine vinegar to each serving just before eating.

Substitutions

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