Taiwanese Beef Noodle Soup | Food at Tiffany's | Umami

Ingredients

• 6 qt water, plus more as needed
• 3 lb beef shank
• 12 scallions (4 white ends for initial broth, then some for the longer boil, and rest for garnish)
• 8-10 slices fresh sliced ginger (3 for initial broth then rest for longer boil)
• 4 pods star anise (2 for initial broth then 2 for longer boil)
• ½ cup avocado oil
• 9 cloves garlic
• 4 red chiles, halved lengthwise
• 1 white onion, sliced
• 1 piece rock sugar or 2 tsp + 1/2 tsp regular sugar
• 3 tablespoons spicy bean paste (doubanjiang)
• ½ cup shoaxing wine
• 1/4 cup dark + 1/4 cup light soy sauce (add more to taste)
• 3 medium tomatoes, quartered
• 1 teaspoon white pepper
• 1-2 dried bay leaves
• 3-4 medium sized carrots
• 1 tbsp tomato paste
• Chinese spice packet for beef stew
• Optional: chicken soup base and msg to taste
• Flour noodles
• Toppings:
• bok choy (halfed and boiled)
• scallion, sliced
• fresh cilantro, chopped
• Chili oil