Taiwanese Beef Noodle Soup

1.In a large pot, bring water to a boil. Add the beef shank and blanch for 5 minutes. Remove, rinse with cold water, and set aside.

2.In the same pot, add beef broth, blanched beef shank, ginger, garlic, star anise, cinnamon stick, soy sauce, dark soy sauce, rock sugar, five-spice powder, white pepper, black pepper, and chili bean paste.

3.Bring the broth to a boil, then reduce heat to low and simmer for 1.5 to 2 hours until the beef is tender. Skim off any impurities that rise to the surface during cooking.

4.While the beef is simmering, cook the noodles according to package instructions. Drain and set aside.

5.Once the beef is tender, remove it from the broth. Discard the ginger, garlic, star anise, and cinnamon stick. Slice the beef thinly.

6.To serve, divide the cooked noodles among serving bowls. Top with sliced beef, blanched bok choy, and hard-boiled eggs.

7.Ladle the hot broth over the noodles. Garnish with sliced green onions and pickled mustard greens if desired.

8.Enjoy this delicious Taiwanese Beef Noodle Soup hot and savor the rich flavors of Taiwan!