Ingredients
Scale
- 2 pounds beef shank, cut into chunks
- 4 cups beef broth
- 2 cups water
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon chili bean paste
- 3 star anise
- 1 cinnamon stick
- 4 green onions, chopped
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 inch ginger, sliced
- 1 package fresh wheat noodles
- 2 cups bok choy, blanched
- Salt to taste
Instructions
- In a large pot, heat oil and sauté onions, garlic, and ginger until fragrant.
- Add beef chunks and brown on all sides.
- Stir in soy sauce, rice wine, and chili bean paste.
- Add broth, water, star anise, and cinnamon stick. Bring to a boil.
- Reduce heat and simmer for 1.5 to 2 hours until beef is tender.
- Remove beef, strain the broth and discard solids.
- In a separate pot, cook wheat noodles according to package instructions.
- Serve noodles in bowls topped with beef, bok choy, and ladle broth over.
- Garnish with chopped green onions.
Notes
- For spicier broth, add more chili bean paste.
- Serve with pickled mustard greens for added flavor.
- This dish tastes even better the next day after the flavors have melded.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: stovetop
- Cuisine: Taiwanese
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg