A comforting and flavorful Taiwanese Beef Noodle Soup recipe featuring tender beef shanks, a rich aromatic broth, and fresh noodles, garnished with scallions, cilantro, and pickled mustard greens.
Blanching: 1. Add beef shanks, 2 quartered green onions, 2 inch knobs of sliced ginger, 1/4 cup Shaoxing wine, and water to a pot. Cover with water and bring to a boil (10-15 minutes). 2. Remove the beef and rinse under cold water. Soup Base: 1. In a large pot or wok, sauté 1 sliced onion, 2 quartered green onions, 8 smashed garlic cloves, and 2 inch knobs of sliced ginger in 3 tbsp neutral oil on medium heat until fragrant. 2. Add 3 tbsp spicy broad bean paste and cook for a few minutes until all aromatics are coated in paste. 3. Add 4 chopped tomatoes, 1 cup Shaoxing wine, 6 tbsp light soy sauce, 6 tbsp dark soy sauce, and 2 tbsp rock sugar. Simmer for 5 minutes. 4. In a dry pan, toast 4 star anise, 2 black cardamom pods, 1 cinnamon stick, 3 cloves, 2 bay leaves, 3 dried red chillies, 1/2 tbsp fennel seeds, 1/2 tbsp Sichuan peppercorns, and 1/2 tbsp coriander seeds until fragrant. 5. Add everything (blanched beef, sautéed aromatics, simmered sauce, and toasted spices) to the pot, cover with 10 cups beef stock, and season with 1/2 tsp Chinese 5 spice, 1/2 tsp white pepper, and salt to taste (add a little and adjust at the end). 6. Add 1 halved apple for sweetness and simmer on low heat with the lid on for 3 hours or until the beef is tender. 7. Remove the beef and slice into 1/4 inch pieces. 8. Strain the soup and keep warm. Assembly: 1. Boil fresh noodles and bok choy for 2 minutes. 2. Toss noodles in 1 tsp each of light soy sauce and Chinese black vinegar. 3. Add bok choy, sliced beef, and the soup. 4. Garnish with scallions, cilantro, and pickled mustard greens.
