Ingredients:

  • 2 lbs Beef Chuck or Beef Shank, cut into 1.5-inch cubes
  • 1 lb Beef Bones (marrow or neck bones)
  • 3 inches Fresh Ginger, smashed and charred
  • 1 Large White Onion, halved and charred
  • 5 cloves Garlic, crushed
  • 3 Star Anise pods
  • 1 Cinnamon Stick
  • 1 tbsp Light Soy Sauce (Reduced sodium)
  • 8 cups Filtered Water
  • 18 oz Fresh Wheat Noodles
  • 1 lb Bok Choy or Gai Lan
  • 1/2 cup Fresh Cilantro, chopped
  • 3 Scallions, thinly sliced
  • 1 tsp Red Chili flakes (optional)

Instructions:

  1. Place the beef cubes and bones in a large stockpot and cover with cold water. Bring to a boil for 5 minutes until grey foam rises to the surface. Drain the water and rinse the beef and bones thoroughly under cold running water to remove impurities.
  2. In the cleaned stockpot over medium-high heat, sear the cut faces of the ginger and onion until they are dark brown or charred. This develops the Maillard-driven depth of the broth.
  3. Add the blanched beef, bones, garlic, star anise, cinnamon stick, and soy sauce back into the pot. Pour in 8 cups of filtered water.
  4. Bring to a gentle simmer, then reduce heat to low. Simmer for 3 hours, or until the beef is fork-tender. Use a skimmer periodically to remove any surface fat.
  5. Strain the broth through a fine-mesh sieve into a clean pot for a transparent finish. Reserve the beef and discard the bones and spent aromatics.
  6. Cook fresh wheat noodles according to package instructions in a separate pot. In the final 2 minutes of cooking, add the bok choy to the noodle water to blanch.
  7. Divide noodles and greens into six bowls. Top with beef chunks and ladle over the hot broth. Garnish with fresh cilantro, sliced scallions, and optional chili flakes.