Taiwanese Beef Noodle Soup (without soy)

Ingredients

• 2 lbs Beef Shank
• 8 cups Beef Broth
• 4 cups Water
• 12 oz 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

Instructions

1. 1Use a large pot and add the 2 lbs 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 (350°F / 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 2 lbs 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 2 lbs 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 1/4-inch 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 12 oz 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 180°F / 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 2 lbs 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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