Taiwanese Beef Noodle Soup (Soy-Free)

Ingredients

• 2 lbs Beef Shank
• 8 cups Beef Stock
• 1 lb Rice Noodles (thick)
• 2 medium Tomato
• 1 large Carrot
• 3 slices Ginger
• 4 cloves Garlic
• 2 Star Anise
• 1 Cinnamon Stick
• 2 tbsp Gluten-Free Tamari
• 2 tbsp Rice Wine
• 2 Scallions
• 4 cups Baby Bok Choy

Instructions

1. 1Place the 2 lbs beef shank in a large pot and cover completely with water. Bring the water to a boil over high heat (212°F / 100°C) and boil vigorously for 5 minutes. Carefully drain the beef, rinse it under cold running water, then cut it into 2-inch chunks.
2. 2Prepare the vegetables and aromatics: Halve the 2 medium tomatoes. Peel the 1 large carrot and cut it into 1-inch thick rounds. Smash the 4 cloves garlic. Slice the 2 scallions thinly on a diagonal and wash the 4 cups baby bok choy thoroughly, separating the leaves.
3. 3In a large, heavy-bottomed pot or Dutch oven, combine the prepared 2 lbs beef shank chunks, 8 cups beef stock, 2 medium tomatoes, 1 large carrot, 3 slices ginger, 4 cloves garlic, 2 star anise, 1 cinnamon stick, 2 tablespoons gluten-free tamari, and 2 tablespoons rice wine. Bring this mixture to a boil over high heat (212°F / 100°C).
4. 4Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer gently for 2 hours, or until the 2 lbs beef shank is fork-tender and yields easily when poked.
5. 5While the soup simmers, bring a separate large pot of water to a boil (212°F / 100°C). Add the 1 lb rice noodles and cook for 8-10 minutes, or until they are tender but still firm to the bite (al dente). Drain the cooked 1 lb rice noodles and set them aside.
6. 6Ladle the hot broth and tender 2 lbs beef shank into four individual serving bowls. Divide the cooked 1 lb rice noodles among the bowls, then top each serving with the 4 cups baby bok choy leaves, allowing them to wilt in the hot broth. Sprinkle with the sliced 2 scallions and serve immediately while hot.

Substitutions

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