I Made Spicy Beef Noodle Soup From Scratch

Instructions

Blanching:

1. In a large pot, add beef shank, scallions, ginger, and rice wine.
2. Fill with water until ingredients are completely covered and bring to a boil.
3. Remove scum on the surface, and take the meat out to let cool.
4. Take out the scallion, ginger, and set aside the remaining broth.

Beef noodle soup:

1. In a large pan, heat up oil and add ginger, garlic, the white parts of the scallions, shallots, onion, chilis, star anise. Stir gently until the onions become translucent
2. Add the spicy bean paste, rice wine, light soy sauce, dark soy sauce, and rock sugar. Mix again and add the beef shank.
3. Add the cooked ingredients, chopped tomatoes, apples, and spice packet to the broth from earlier. Add more water if needed to make sure that the beef is covered. Bring to a boil, and then reduce the heat to low and let it simmer for around 1.5 - 2 hours. Turn off the heat and let the beef sit in the broth for another 30 min before taking it out.
4. Once the beef is cooled, slice thinly. Make final adjustments to the soup, and strain if desired, bringing to a boil just before serving. Cook noodles and bok choy.
5. In a bowl, add a splash of dark soy sauce, scallions, and noodles. Toss to coat and pour in broth. Add bok choy and beef, and garnish with scallions. Better yet, serve it up with pickled vegetables and chili oil!