Wonton Noodle Soup with Five Spice Beef Shank (Mom)

Save Recipe
  • Total: 1 hr 40 min
  • Prep: 1 hr 20 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe


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


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)


  1. 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:

  1. 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.
  2. 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.