Beef Noodle Soup

Ingredients:

• 6 Qt Water (5.5 L)
• 2 lb Beef Shank
• 6 Strands of Scallions (halved vertically)
• 8 Slices Ginger
• 6 Pods Star Anise (divided)
• 1/2 Vegetable Oil
• 6 Cloves garlic
• 2 Red Chiles (halved)
• 1 Sliced Medium White Onion
• 1 Piece Rock Sugar (plus more if needed)
• 3 Tbsp (Spicy) Bean Paste
• 1/2 Cup Dark Soy Sauce
• 1/2 Cup Rice Wine
• 1/2 Cup Light Soy Sauce
• 2 Medium Tomatoes (quartered)
• 1 tsp White Pepper
• 1 tsp Salt
• 2 Bundles Noodle
• 2 Cups Bok Choy (4-5)
• Dried Bay Leaf
• (Optional) Garnish: Sliced Scallions, choppped cilantro, and diced red chile

Method:

1. Fill large pot with 6 qt of water. Add Beef shank, 3 scallions, 5 pieces of ginger, and 3 star anises. Cover, bring to boil and cook for 5 minutes.
2. Discard the cooking liquid and rinse the meat in cold water. Cut into thick slices.
3. In a wok, add vegetable oil. Cook the remaining 3 scallions, 3 ginger slices, red chiles, 3 star anise pods, garlic, the onion, rock sugar, and bean paste. Cook until onions turn translucent.
4. Add the sliced beef. Stir in dark soy sauce (color) and add rice wine. Pour in the light soy sauce (flavor) and add tomatoes. Stir fry for 10 minutes.
5. Fill the original large pot with 1/4 of the way with water over medium-high heat. Add everything from the wok to the pot (meat, vegetables, cooking liquid).
6. Add more water until the meat is just covered.
7. Add white pepper, salt, and bay leaves. Cover and turn down to low heat and simmer for at least 2 hours until meat is tender.
8. While simmering, boil noodles and bok choy and drain them.
9. Assembly and serving: remove bay leaves and star anise. Place noodles at the bottom, then add vegetables and meat, and lastly garnish on top.