Taiwanese Beef Noodle Soup - Live Learn Lovewell

Ingredients

• 3-4 lbs beef shank (I used a combo of with bone and without)
• dash of kosher salt
• 2 tbsp olive oil or vegetable oil
• 6 garlic cloves, smashed
• 4 thick slices of ginger (unpeeled)
• 1 large onion, roughly chopped
• 2 large tomatoes, roughly chopped
• ½ cup Chinese cooking wine (Shaoxing)
• 2 tbsp brown sugar
• 1 tsp ground coriander
• 1/3 cup dark soy sauce or ¼ cup light soy sauce
• 1 tbsp doubanjiang sauce (chili bean paste)
• 4 cups low-sodium chicken broth
• 4 cups water
• 1-2 dried red chili pepper, depending on heat tolerance
• 1 cinnamon stick
• 3 star anise
• 2 tsp whole fennel seeds
• 1 tbsp sichuan peppercorns or black peppercorns
• 2 dried bay leaves
• baby bok choy, sliced and blanched
• Chinese egg noodles or wheat noodles, cooked as directed
• preserved mustard greens, chopped
• cilantro, chopped
• Heat 1-2 tbsp of oil in a large stock pot on med-high heat. Season the beef shanks with a little salt then sear in oil until brown, approximately 2 mins per side. Remove beef from pot and set aside.
• Strain the broth. Serve with cooked noodles, sliced blanched baby bok choy, preserved mustard greens and cilantro. Drizzle with chili oil if you want more heat.