Taiwanese Beef Noodle Soup

Cut the beef shank into pieces roughly 4×4 cm, place in a pot and cover with cold water so the meat is fully submerged. Bring to a boil over high heat and simmer for 5 minutes, skimming off the foam, then drain the meat in a colander and rinse under warm water — this removes any strong odor and gives you a clean, clear broth.

In a wok or heavy-bottomed pot, heat the oil over medium heat. Sauté the garlic, ginger, the white parts of the scallions and the onion for 3-4 minutes until softened and fragrant.

Add the doubanjiang and fry, stirring constantly, for 1-2 minutes until the oil turns a reddish color. Pour in the Shaoxing rice wine and stir, scraping up any browned bits from the bottom of the pot.

Return the blanched meat to the pot, add the star anise, cinnamon stick and the tomatoes cut into wedges. Pour in the soy sauce, add the brown sugar and cover with beef stock. Bring to a boil over high heat.

Reduce the heat to low, cover with a lid and braise for 100 minutes, stirring occasionally, until the beef is tender enough to fall apart easily with a fork.

Remove the star anise and cinnamon stick, taste the broth and season with salt as needed.

Meanwhile, cook the wheat noodles in a separate pot of salted water according to the package instructions until al dente, then drain. In the same water, blanch the bok choy for 1 minute, then drain as well.

Divide the noodles among deep bowls, top with the beef chunks, ladle over the hot broth and add the bok choy. Sprinkle with the green parts of the scallions and serve immediately while hot.