Classic Taiwanese Beef Noodle Soup (Niu Rou Mian)

Blanch the beef shank cubes by placing them in a pot of cold water, bringing it to a boil over high heat, and simmering for 5 minutes. Drain and rinse the beef thoroughly under cold water to remove any impurities.

Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Add the blanched beef shank and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.

In the same pot, add the smashed garlic cloves and sliced ginger. Sauté for 1 minute until fragrant. Return the seared beef to the pot.

Pour in the soy sauce, add the rock sugar, and then add 6 cups of beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours, or until the beef is very tender.

While the beef simmers, cook the fresh wheat noodles according to package directions. In the last 2 minutes of noodle cooking, add the quartered bok choy to the boiling water to blanch until tender-crisp. Drain both the noodles and bok choy.

To serve, divide the cooked noodles and bok choy among four bowls. Ladle the tender beef and rich broth over the noodles and vegetables. Serve hot.