Taiwanese Beef Noodle Soup (without soy)

Ingredients

• about 910 g Beef Shank
• 8 cups Beef Broth
• 4 cups Water
• about 340 g Rice Noodles (thick)
• 2 tbsp Tamari-free Miso Paste
• 3 slices Ginger
• 4 cloves Garlic
• 2 each Star Anise
• 1 each Cinnamon Stick
• 2 tbsp Rice Wine (Shaoxing)
• 1 tsp Brown Sugar
• 1 tbsp Vegetable Oil
• 2 stalks Green Onions
• 4 cups Bok Choy

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Use a large pot and add the about 910 g of Beef Shank. Cover the beef completely with water. Bring the water to a rolling boil over high heat and cook for 5 minutes. Carefully drain the beef and rinse it thoroughly under cold running water.
2. 2In a large heavy-bottomed pot, heat the 1 tbsp of Vegetable Oil over medium heat (176.7°C / 175°C). Add the 3 slices of Ginger and 4 cloves of Garlic. Sauté for 1 to 2 minutes, stirring constantly, until the garlic is lightly golden and fragrant.
3. 3Add the blanched about 910 g of Beef Shank to the pot with the ginger and garlic. Pour in the 8 cups of Beef Broth and 4 cups of Water. Stir in the 2 tbsp of Tamari-free Miso Paste, 2 each Star Anise, 1 each Cinnamon Stick, 2 tbsp of Rice Wine (Shaoxing), and 1 tsp of Brown Sugar until the miso paste is fully dissolved.
4. 4Bring the liquid in the pot to a rolling boil over high heat. Immediately reduce the heat to low, cover the pot with a lid, and simmer gently for 2 hours. The liquid should barely be bubbling, and the beef should be very tender when pierced with a fork.
5. 5Carefully remove the about 910 g of Beef Shank from the pot and place it on a clean cutting board. Let the beef cool for 10 to 15 minutes until it is safe to handle. Once slightly cooled, slice the beef shank into 0.635 cm thick pieces, cutting against the grain.
6. 6While the beef cools, bring a separate large pot of water to a rolling boil over high heat. Add the about 340 g of Rice Noodles (thick) and cook for 5 to 7 minutes, or until they are tender but still have a slight chew. Drain the noodles thoroughly and divide them evenly among 4 serving bowls.
7. 7Return the broth in the pot to a gentle simmer over medium heat (around 82.22°C / 82°C). Add the 4 cups of Bok Choy to the simmering broth and cook for 3 to 5 minutes, until the bok choy is tender-crisp, bright green, and the stems are slightly softened but still have a slight bite.
8. 8To assemble the soup, add the sliced about 910 g of Beef Shank and the cooked 4 cups of Bok Choy to the bowls with the noodles. Ladle the hot broth from the pot over the noodles, beef, and bok choy. Garnish each bowl with the 2 stalks of Green Onions, thinly sliced.

Substitutions

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