Taiwanese Beef Noodle Soup (Soy-Free)

Ingredients

• 2 lbs Beef shank
• 8 cups Beef broth
• 12 oz Rice noodles
• 2 tbsp Tomato paste
• 3 slices Ginger
• 4 cloves Garlic
• 2 whole Star anise
• 1 small Cinnamon stick
• 6 pieces Dried shiitake mushrooms
• 2 tbsp Coconut aminos
• 2 tbsp Rice wine
• 1 tsp Sesame oil
• 4 cups Baby bok choy
• 2 stalks Green onions

Instructions

1. 1Place the 6 dried shiitake mushrooms in a medium bowl and cover them with 4 cups of warm water. Let them soak for 30 minutes, or until they are soft and pliable. Carefully lift the 6 softened shiitake mushrooms from the water, reserving all of the mushroom soaking liquid in the bowl.
2. 2Heat a large, heavy-bottomed pot or Dutch oven (at least 6-quart capacity) over medium-high heat (400°F / 200°C) until hot. Add the 2 lbs of beef shank and sear on all sides for 3-4 minutes per side, until deeply browned. Remove the 2 lbs of beef shank from the pot and set it aside on a plate.
3. 3Reduce the heat to medium (300°F / 150°C) in the same pot. Add the 3 slices of ginger and the 4 cloves of garlic, and sauté for 1 minute until they smell fragrant and are lightly golden, being careful not to burn them.
4. 4Pour in the 8 cups of beef broth and the reserved mushroom soaking liquid. Stir in the 2 tbsp of tomato paste, the 2 whole star anise, the 1 small cinnamon stick, and the 6 soaked shiitake mushrooms. Increase the heat to high (425°F / 220°C) and bring the liquid to a rolling boil.
5. 5Carefully return the seared 2 lbs of beef shank to the pot. Stir in the 2 tbsp of coconut aminos and the 2 tbsp of rice wine. Reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 2 hours, or until the beef shank is very tender when pierced easily with a fork.
6. 6Using tongs, carefully remove the 2 lbs of beef shank from the pot and place it on a cutting board. Let the beef cool slightly for 10 minutes, until it is comfortable to handle. While the beef cools, carefully strain the broth through a fine-mesh sieve into a clean pot or large heatproof bowl, discarding the ginger, garlic, star anise, cinnamon stick, and mushrooms. Once cooled, use two forks to shred the 2 lbs of beef shank into bite-sized pieces.
7. 7Bring a large pot of water to a rolling boil. Add the 12 oz of rice noodles and cook for 5-7 minutes, or until they are tender but still have a slight chew. Drain the cooked 12 oz of rice noodles well. Divide the noodles among 4 serving bowls, then top each with a portion of the shredded 2 lbs of beef, and generously ladle the hot, strained broth over them. Add 1 cup of baby bok choy and 1/2 of a green onion stalk, sliced, to each bowl, and serve immediately.

Substitutions

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