The Ultimate Taiwanese Spicy Beef Noodle Soup

Ingredients

• 1 1/2 kg beef shank (or beef brisket or short ribs for richer flavor)
• 3 tablespoons vegetable oil
• 6 cloves garlic, smashed
• 2 thumb-sized pieces of fresh ginger, sliced
• 2 medium onions, quartered
• 6 spring onions, chopped (white parts separated)
• 3 medium tomatoes, quartered
• 2 star anise
• 1 cinnamon stick
• 1 tablespoon Sichuan peppercorns
• 3 tablespoons doubanjiang (fermented chili bean paste)
• ½ cup light soy sauce
• ¼ cup dark soy sauce
• ¼ cup Shaoxing wine (or dry sherry)
• 2 tablespoons rock sugar (or brown sugar)
• 10 cups beef stock (or water + bouillon cubes)
• 500 g wheat noodles (fresh or dried)
• Salt and white pepper to taste
• Bok choy or baby spinach for serving
• Fresh coriander, chopped, for garnish
• Chili oil and pickled mustard greens for topping