Taiwanese Beef Noodle Soup

Cut 600 g beef shank into large chunks and blanch it in boiling water for 3 minutes.

Rinse off foam and blood residue so the finished broth stays cleaner and less cloudy.

Heat a pot over medium heat, add oil, then saute 20 g ginger, 70 g green onion, and 6 garlic cloves.

When they smell fragrant, lower the heat before the aromatics scorch.

Add 1 tbsp doubanjiang and fry it for about 30 seconds to open its spicy aroma.

Add the blanched beef and 4 tbsp soy sauce, turning the pieces until the seasoning coats the surface evenly.

Pour in 1600 ml water and bring it to a boil over high heat.

Skim foam, reduce to low heat, and simmer gently for at least 70 minutes, or preferably 90 minutes, until the beef softens.

While the broth simmers, cook 500 g wheat noodles separately so excess starch does not thicken the soup.

Blanch 120 g bok choy briefly, keeping its green color and slight crispness.

When the beef separates easily with chopsticks, check the seasoning and adjust only if needed.

Place noodles and bok choy in bowls, then ladle over plenty of hot broth and beef and serve immediately.