Taiwanese Beef Noodle Soup (Hong Shao Niu Rou Mian)
Rejuvenating, with heady spices and Chinese greens, a steaming-hot bowl of comforting noodle soup is the perfect cold-weather meal.
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Cooking tools:
- Stockpot
- Fine-mesh sieve
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving bowl
- Stove
Ingredients
- 2 lb. 14 oz. long-cut boneless beef shanks (about 3)
- 2 Tbsp. canola oil
- One 2-inch piece ginger, unpeeled, cut into ¼-inch slices
- 10 cloves garlic, crushed
- 3 dried chiles de árbol
- ¼ cup Taiwanese rice wine
- 2 Tbsp. dark soy sauce
- 1 Tbsp. black vinegar
- 1 tsp. sugar
- 2 medium yellow onions, quartered
- 3 plum tomatoes, quartered
- 4 star anise pods
- 1 Tbsp. whole black peppercorns
- Kosher salt
- 6 baby bok choy
- 2 lb. thin egg noodles
- Pickled mustard greens, chopped, for garnish
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