Taiwanese beef noodle soup

Ingredients

Quantities for 4 servings.

• 1 kg Beef shank, with tendon
• 400 g Wheat noodles
• 3 tbsp Doubanjiang
• 100 ml Soy sauce
• 100 ml Shaoxing wine
• 50 g Ginger
• 8 clove Garlic
• 3 piece Tomatoes
• 3 piece Star anise
• 1 piece Cinnamon stick
• 30 g Rock sugar
• 300 g Bok choy
• 100 g Pickled mustard greens
• 4 piece Spring onion
• 60 ml Vegetable oil
• to taste Salt

Method

1. Cover the meat with cold water, bring it up, boil two minutes and drain; this removes the scum.
2. Fry the ginger, garlic and doubanjiang in oil for five minutes, until the oil turns red.
3. Add the tomatoes, wine and soy sauce, cook three minutes and return the meat to the pot.
4. Add water two fingers above the meat, drop in the star anise, cinnamon and sugar and simmer two hours.
5. Lift out the meat, cut it into thick slices and return it to the broth for ten minutes.
6. Cook the noodles in a separate pot of clean water and blanch the bok choy.
7. Divide the noodles between bowls, add the meat and greens, ladle over the broth and top with pickled mustard greens and spring onion.