Ingredients
Soup assembly
1 tsp light soy sauce
1 tsp black vinegar
Thin or thick fresh noodles
Scallions
Cilantro
Bok choy
Pickled mustard greens
water
Blanching
2 beef shanks
green onion(quartered)
2 inch knobs of ginger(sliced)
¼ cup Shaoxing wine
Water
Soup base
3 tbsp neutral oil
1 onion(sliced)
2 green onion(quartered)
8 cloves garlic(smashed)
2 inch knobs of ginger(sliced)
3 tbsp spicy broad bean paste(doubanjiang)
4 tomatoes(chopped)
1 cup Shaoxing wine
½ cup light soy sauce
½ cup dark soy sauce
2 tbsp rock sugar
4 star anise
2 black cardamom pods
1 stick cinnamon
3 cloves
2 bay leaves
3 dried red chillies
1 tbsp fennel seeds
1 tbsp Sichuan peppercorns
1 tbsp coriander seeds
9 cups beef stock
½ tsp Chinese 5 spice
½ tsp white pepper
Salt to taste
1 Apple (halved)
Tools
pot
bowl
wok
pan
knife
strainer
Directions
Soup assembly
Step 1
Boil fresh noodles and bok choy for 2 minutes.
water
Bok choy
Thin or thick fresh noodles
pot
Step 2
Toss noodles in 1 tsp each of light soy sauce and Chinese black vinegar.
1 tsp light soy sauce
1 tsp black vinegar
bowl
Step 3
Add bok choy, beef, and the soup.
Bok choy
Step 4
Garnish with scallions, cilantro and pickled mustard greens.
Scallions
Cilantro
Pickled mustard greens
Blanching
Step 1
Add everything to a pot, cover with water and bring to a boil(10-15 minutes).
2 beef shanks
green onion(quartered)
2 inch knobs of ginger(sliced)
¼ cup Shaoxing wine
Water
pot
Step 2
Remove the beef and rinse under cold water.
Soup base
Step 1
In a large pot or wok sauté aromatics on medium heat until fragrant.
3 tbsp neutral oil
1 onion(sliced)
2 green onion(quartered)
8 cloves garlic(smashed)
2 inch knobs of ginger(sliced)
wok
Step 2
Add spicy broad bean paste and cook for a few minutes until all aromatics are coated in paste.
3 tbsp spicy broad bean paste(doubanjiang)
Step 3
Add tomatoes, Shaoxing wine, light and dark soy sauce, and rock sugar. Simmer for 5 minutes.
4 tomatoes(chopped)
1 cup Shaoxing wine
½ cup light soy sauce
½ cup dark soy sauce
2 tbsp rock sugar
Step 4
In a dry pan, toast all of the spices until fragrant.
4 star anise
2 black cardamom pods
1 stick cinnamon
3 cloves
2 bay leaves
3 dried red chillies
1 tbsp fennel seeds
1 tbsp Sichuan peppercorns
1 tbsp coriander seeds
pan
Step 5
Add everything to a pot, cover with beef stock, and season with Chinese 5 spice, white pepper, and salt(add a little and taste at the end to adjust).
9 cups beef stock
½ tsp Chinese 5 spice
½ tsp white pepper
Salt to taste
pot
Step 6
Add the apple for sweetness and simmer on low heat with the lid on for 3 hours or until the beef is tender.
1 Apple (halved)
Step 7
Remove the beef and slice into 1/4 inch pieces.
knife
Step 8
Strain the soup and keep warm.
strainer
