Taiwanese Beef Noodle Soup (using rice noodles)

Ingredients

• 2 lb Beef shanks
• 12 oz Rice noodles (wide)
• 8 cups Beef broth
• 4 cups Water
• 1/4 cup Tamari (gluten-free soy sauce)
• 2 tbsp Shaoxing rice wine (or dry sherry)
• 3 slices Ginger
• 4 cloves Garlic
• 2 each Star anise
• 1 each Cinnamon stick
• 2 stalks Green onions
• 4 cups Baby bok choy
• 1 tbsp Chili bean paste (Toban Djan - check ingredients for gluten)

Instructions

1. 1In a large pot, such as a 6-quart (5.7-liter) pot, bring 8 cups of water to a rolling boil (212°F/100°C). Carefully add the 2 lb beef shanks and boil for 5 minutes. Remove the beef shanks from the pot and rinse them thoroughly under cold running water, then set aside.
2. 2In a large Dutch oven or heavy-bottomed pot, combine the rinsed 2 lb beef shanks, 8 cups beef broth, 4 cups water, 1/4 cup tamari, 2 tbsp Shaoxing rice wine, 3 slices ginger, 4 cloves garlic, 2 star anise, and 1 cinnamon stick.
3. 3Bring the mixture to a rolling boil over high heat (212°F/100°C). Once boiling, reduce the heat to low, cover the pot, and maintain a gentle simmer (around 185-205°F/85-96°C) for 2 hours, or until the beef shanks are very tender and can be easily pulled apart with a fork.
4. 4Carefully remove the cooked 2 lb beef shanks from the pot and place them on a clean 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 pot, discarding the ginger, garlic, star anise, and cinnamon stick; keep both the shredded beef and strained broth warm.
5. 5Bring a separate large pot of water (e.g., 6-quart/5.7-liter) to a rolling boil (212°F/100°C). Add the 12 oz wide rice noodles and cook for 5-7 minutes, or until they are tender but still have a slight chew; drain the noodles thoroughly. While the noodles cook, wash the 4 cups baby bok choy and trim any tough ends.
6. 6Divide the cooked 12 oz rice noodles, shredded beef, and 4 cups baby bok choy evenly among four serving bowls. Pour the hot, strained broth over the ingredients in each bowl. Finely chop the 2 stalks green onions and sprinkle them over the soup, then add 1 tbsp chili bean paste to taste, if desired.
7. 7Serve the Taiwanese Beef Noodle Soup immediately.

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