This Taiwanese Beef Noodle Soup Is Brothy, Slurpy Perfection

Name: This Taiwanese Beef Noodle Soup Is Brothy, Slurpy Perfection
Total time: 170 min
Ingredients: 3 lbs beef shank, chuck or brisket, excess fat trimmed and cut into 1 ½-inch cubes; 3 slices fresh ginger; 10 cups water; 2 star anise; 2 bay leaves; 1 tsp coriander seeds; 1 cassia cinnamon stick (can substitute Ceylon cinnamon stick); 2 large tomatoes, cut into 8 wedges; 1 white onion, cut into 1-inch pieces; 6 garlic cloves, peeled and crushed; 6 scallions, whites cut into 2-inch pieces and green parts thinly sliced and reserved for serving; 2 dried chilis (or to taste); Salt, to taste; 1 Tbsp doubanjiang (Chinese spicy bean paste); 1 Tbsp tomato paste; 1 Tbsp yellow rock sugar or 1 Tbsp dark brown sugar; ½ cup Shaoxing wine or ½ cup Taiwanese clear cooking rice wine (which yields a lighter coloured broth); ¼ cup soy sauce; 3 Tbsp dark soy sauce, plus more to taste; 5-6 cups water, or enough to cover everything in the pot by 1 inch; Neutral oil; 4 portions of Chinese wheat noodles, cooked al dente according to package directions; 1 lb bok choy, cleaned and stems trimmed, blanched about 4 minutes along with the noodles; Green parts of scallions reserved from above; Chinese chili oil, to taste (optional); Chinese pickled mustard greens, finely chopped (optional)

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Chewy noodles and tender beef in a rich and earthy broth. Delicious! Taiwanese Beef Noodle Soup is as iconic a Taiwanese dish as they come.

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Ingredients

3 lbs beef shank, chuck or brisket, excess fat trimmed and cut into 1 ½-inch cubes
3 slices fresh ginger
10 cups water
2 star anise
2 bay leaves
1 tsp coriander seeds
1 cassia cinnamon stick (can substitute Ceylon cinnamon stick)
2 large tomatoes, cut into 8 wedges
1 white onion, cut into 1-inch pieces
6 garlic cloves, peeled and crushed
6 scallions, whites cut into 2-inch pieces and green parts thinly sliced and reserved for serving
2 dried chilis (or to taste)
Salt, to taste
1 Tbsp doubanjiang (Chinese spicy bean paste)
1 Tbsp tomato paste
1 Tbsp yellow rock sugar or 1 Tbsp dark brown sugar
½ cup Shaoxing wine or ½ cup Taiwanese clear cooking rice wine (which yields a lighter coloured broth)
¼ cup soy sauce
3 Tbsp dark soy sauce, plus more to taste
5-6 cups water, or enough to cover everything in the pot by 1 inch
Neutral oil
4 portions of Chinese wheat noodles, cooked al dente according to package directions
1 lb bok choy, cleaned and stems trimmed, blanched about 4 minutes along with the noodles
Green parts of scallions reserved from above
Chinese chili oil, to taste (optional)
Chinese pickled mustard greens, finely chopped (optional)