Taiwanese Beef Noodle Soup

thewoksoflife.com

Carl

3 pounds beef shank (1.4 kg, cut into 2-inch chunks)

2 tablespoons oil

A 2-inch piece of ginger (smashed)

6 cloves garlic (smashed)

3 scallions (cut into 2-inch segments)

1 onion (cut into wedges)

1 tomato (cut into wedges)

4 dried chilies (ripped in half)

1 tablespoon tomato paste

2 tablespoons spicy bean paste douban jiang

2 teaspoons sugar

½ cup soy sauce

½ cup Shaoxing wine

1 Chinese aromatic herb packet (lu bao--do yourself a favor and hunt down the pre-packaged version; if you can’t access it though, see below for ingredients to create your own spice sachet)

32 ounces fresh wheat (white) noodles (900g)

A small handful of bok choy for each serving

Cilantro (finely chopped)

Scallions (finely chopped)

Pickled mustard greens (to taste)

subheading: To create your own spice sachet, tie up the following ingredients in cheesecloth:

4 star anise

1 Chinese cinnamon stick

3 bay leaves

1 tablespoon fennel seeds

1 tablespoon cumin seeds

1 teaspoon coriander seeds

2 tablespoons Sichuan peppercorns

¼ teaspoon five spice powder

¼ teaspoon black pepper

Directions at thewoksoflife.com

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