1.5 teaspoons black bean garlic sauce (such as Lee Kum Kee)
1 tablespoon brown sugar
2 teaspoons vegetable oil; peanut oil preferred
1 tablespoon sriracha
0.3 cup cilantro leaves fresh chopped
2 teaspoons ginger fresh minced peeled
2 garlic clove chopped
1 cup spring onion divided sliced
2 tablespoons soy sauce
1 teaspoon peppercorns
2 plum tomatoes chopped
3 star anise
3 quarts water
6 cups water
1 cup onion white chopped
0.5 pound pasta fresh chinese-style
Equipment
bowl
frying pan
paper towels
ladle
dutch oven
cheesecloth
Directions
Bring 3 quarts water to a boil in a large Dutch oven.
Add beef shanks; boil until surface of meat is no longer red (about 6 minutes).
Drain shanks; cool slightly.
Remove meat from bones; reserve bones.
Cut meat into cubes.
Rinse pan; wipe clean with paper towels.
Heat pan over high heat.
Add oil; swirl to coat.
Add white onion, ginger, and garlic; stir-fry 4 minutes or until browned. Stir in 6 cups water, chile garlic sauce, and black bean sauce.
Place peppercorns and star anise on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
Add cheesecloth bag, 1/2 cup green onions, sugar, and soy sauce to pan. Return meat and bones to pan. Bring to a simmer. Partially cover, and simmer gently for 2 hours or until meat is tender. Uncover and simmer 1 hour or until reduced to about 5 cups. Cool to room temperature; cover and chill overnight.
Skim fat from soup; discard fat. Discard bones and cheesecloth bag. Bring soup to a simmer.
Add tomatoes and bok choy; cook 5 minutes or until bok choy is tender.
Cook noodles according to package directions.
Place about 1/2 cup noodles in each of 4 bowls. Ladle 1 cup soup into each bowl, dividing bok choy evenly.
Sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.
