Taiwanese Beef Noodle Soup

This delicious noodle soup has so much flavor, perfect for a cold day. So much love is put into this dish, it’s definitely one to share with your family!

INGREDIENTS:

- 2.5 pounds beef shank 

- 1-2 pound wheat noodles 

- 4 bundles bok choy 

- 6 scallions half and divided 

- 10 peeled and sliced fresh ginger 

- 6 star anise 

- 8 garlic cloves peeled 

- 2 red chili’s cut in halves and 2 red chili’s cut finely

- 1 medium white onion sliced 

- 1 small bundle green onion cut finely

- 1 small bundle cilantro cut finely

- 1 piece rock sugar 

- 3 tablespoons bean paste 

- 1 cup soy sauce (I use liquid aminos)

- 1/2 cup rice wine or sherry wine 

- 2 medium tomatoes quartered 

- 1 teaspoon salt

- 1 teaspoon pepper 

- 2 dried bay leaves

- 1/2 cooking oil

INSTRUCTIONS: 

1. In a large pot place the beef shanks in, 3 scallions, 4 slices of ginger, 3 star anise and fill the pot with water. 

2. Cover and cook for 5 minutes. 

3. Remove meat, run under cold water and cut into small cubes.

4. Discard the rest of the liquid. 

5. In a large pan pour in oil, add the remaining scallions, ginger, garlic, 2 half cut red chilies, star anise, white onion, rock sugar and bean paste. Cook until onions become translucent.

6. Add beef cubes. 

7. Add soy sauce, sherry wine and tomatoes. Cook for 8-10 minutes. 

8. Fill a large pot with water a quarter of the way on medium heat. Add the bones if you’d prefer.

9. Add the stir fried meat, veggies and all the liquid. 

10. Add more water until all the meat is covered. 

11. Add bay leaves, salt and pepper. 

12. Place the lid on and simmer for at least 2 hours. 

13. Check on the broth and skim the top to keep the broth clear. 

14. Bring another pot of water to boil and cook the wheat noodles per instruction.

15. Remove noodles from water and cook bok choy for 30 seconds and remove. 

16. Assemble by placing in noodles, bok boy, meat and then broth.