Wonton Noodle Soup with Five Spice Beef Shank (Mom)

Total Time:
1 hr 40 min
1 hr 20 min
20 min

4 servings

  • 2 quarts chicken stock
  • 2 large slices ginger
  • 4 heads baby bok choy, washed and cut into 1/4 inch slices
  • 1/2 teaspoon white pepper
  • 1 tablespoon naturally brewed soy sauce
  • Salt
  • 1 pound fresh wonton noodles, blanched in salted water right before serving
  • Five Spice Beef Shank, recipe follows
  • 1/2 cup sliced scallions
  • 1/4 cup chopped cilantro
  • 2 teaspoons sesame oil
  • Five Spice Beef Shank:
  • 1/2 cup vegetable oil
  • 1/2 teaspoon crushed peppers
  • 8 thin slices fresh ginger
  • 3 cloves garlic
  • 1 1/2 pounds beef shank
  • 1 cup soy sauce
  • 4 cups red wine
  • 1 tablespoon five spice powder
  • 1 tablespoon salt
  • 3 pieces star anise
  • Dash cinnamon powder
  • 1 large piece rock candy (1-inch cube)

Heat the stock in a stock pot with the ginger and reduce by 20 percent. Add the bok choy, white pepper, and soy sauce. Cook for 3 minutes until bok choy is soft. Check for seasoning. Place the hot noodles in 4 large bowls and top with stock and bok choy. Place sliced beef on top. Garnish with scallions, cilantro, and drizzle with sesame oil.

Five Spice Beef Shank:

Prepare a large non-stick stock-pot coated with oil over high heat. Add the crushed pepper, ginger, and garlic and stir for 30 seconds. Place the beef in the stock-pot and cook, covered about 4 minutes on each side. Add the soy sauce, red wine, five spice powder, salt, star anise, cinnamon, and rock candy and bring the mixture to a boil for about 5 minutes.

Reduce the heat and let simmer for 2 1/2 hours turning the shank every 20 minutes. Remove the shank from the pot and let cool before slicing and adding to the Wonton Noodle Soup.

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