Clear Braised Beef Egg Noodle Soup

for half-dozen servings

• half dozen qt water , plus more as needed
• ii lb beefiness shank ( 910 g )
• 6 scallions , halved crosswise, divided
• viii slices fresh ginger , divided
• 6 pods star anise , divided
• ½ cup vegetable oil ( 120 g )
• 6 cloves garlic
• 2 crimson chiles , halved lengthwise
• 1 medium white onion , sliced
• 1 slice stone sugar
• 3 tablespoons spicy bean paste , or regular bean paste
• ½ cup nighttime soy sauce ( 120 mL )
• ½ cup rice vino ( 120 mL )
• ½ cup low-cal soy sauce ( 120 mL )
• 2 medium tomatoes , quartered
• 1 teaspoon white pepper
• 1 teaspoon table salt
• dried bay foliage
• 2 bundles flour noodle
• 2 cups bok choy ( l g )

• scallion , sliced
• fresh cilantro , chopped
• red chile , finely diced

1. Fill a large pot with well-nigh 6 quarts (5 ½ 50) of water and add together the beefiness shank, iii scallions, five slices of ginger, and three star anise pods. Encompass, bring to a eddy over loftier heat, and cook for 5 minutes.
2. Remove the meat from the pot, rinse in common cold water, and cut into thick slices. Discard the cooking liquid.
3. In a wok or large pan over medium-loftier estrus, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining iii star anise pods, the onion, rock sugar, and spicy edible bean paste. Cook until the onions start to become translucent.
4. Add the sliced beef.
5. Add the dark soy sauce, for colour, stir, then add the rice vino.
6. Cascade in the low-cal soy sauce, for flavor, then add the tomatoes. Stir fry for viii-10 minutes.
7. Make full the same big pot about a quarter of the way with water and heat over medium-loftier oestrus. Add the stir-fried meat, vegetables, and cooking liquid.
8. Add more water until the meat is just covered, and so add the white pepper, table salt, and bay leaves. Cover and reduce the rut to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
9. Bring a large pot of water to boil over high heat and cook the flour noodles co-ordinate to the package instructions. Remove the noodles from the water.
10. Add the bok choy to the boiling water. Melt for 3 minutes, then remove.
11. To assemble the soup, identify a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and goop. Garnish with scallions, cilantro, and red chilies.
12. Bask!

for 6 servings

• half dozen qt h2o , plus more as needed
• 2 lb beef shank ( 910 g )
• 6 scallions , halved crosswise, divided
• 8 slices fresh ginger , divided
• 6 pods star anise , divided
• ½ cup vegetable oil ( 120 grand )
• 6 cloves garlic
• 2 red chiles , halved lengthwise
• 1 medium white onion , sliced
• 1 piece rock sugar
• 3 tablespoons spicy bean paste , or regular bean paste
• ½ cup nighttime soy sauce ( 120 mL )
• ½ cup rice vino ( 120 mL )
• ½ cup light soy sauce ( 120 mL )
• 2 medium tomatoes , quartered
• 1 teaspoon white pepper
• 1 teaspoon salt
• dried bay leaf
• 2 bundles flour noodle
• two cups bok choy ( fifty k )

• scallion , sliced
• fresh cilantro , chopped
• cherry-red chile , finely diced

1. Fill up a large pot with well-nigh 6 quarts (5 ½ 50) of water and add together the beef shank, 3 scallions, five slices of ginger, and 3 star anise pods. Cover, bring to a boil over high estrus, and melt for 5 minutes.
2. Remove the meat from the pot, rinse in common cold water, and cut into thick slices. Discard the cooking liquid.
3. In a wok or big pan over medium-high heat, pour in the vegetable oil and add together the remaining 3 scallions, 3 ginger slices, the garlic, blood-red chiles, remaining iii star anise pods, the onion, stone sugar, and spicy bean paste. Cook until the onions outset to become translucent.
4. Add the sliced beef.
5. Add together the dark soy sauce, for color, stir, then add the rice wine.
6. Pour in the low-cal soy sauce, for flavour, then add the tomatoes. Stir fry for 8-10 minutes.
7. Fill the aforementioned large pot about a quarter of the way with water and rut over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
8. Add more water until the meat is but covered, then add the white pepper, salt, and bay leaves. Embrace and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
9. Bring a large pot of water to boil over loftier heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
10. Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
11. To assemble the soup, identify a generous corporeality of noodles in the lesser of a bowl. And then, add bok choy, meat, and goop. Garnish with scallions, cilantro, and reddish chilies.
12. Enjoy!

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Source: https://tasty.co/recipe/taiwanese-beef-noodle-soup

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