Taiwanese Beef Noodle Soup

Place all the spices in a cheesecloth and tie with butcher’s twine. Set aside until ready to use.

Bring a large pot of water to a boil. Add the beef shank and cook for 2 to 3 minutes. Transfer to a sheet tray. Drain the water and wipe the saucepan clean.

Heat the oil in the saucepan over medium-high. Add the ginger, garlic, and scallions and cook until fragrant, 3 to 4 minutes.

Add the pastes and cook 2 minutes more, then stir in the rice wine and soy sauce. Cook 3 minutes longer, then add the tomatoes, carrot, apple, rock sugar, and onion along with 6 liters of water.

Return the shanks to the pan along with the spice bag and bring to a simmer over medium. Cook until the shanks are JUST tender, about 2 ½ hours. If the shanks are tender by the time you turn off the heat, they will be too tender. We let it rest in the braise so it can reabsorb some of the braise and be moist and delicious.

After it cools down, strain and take out the meat so all you have left is a rich braising liquid and beef shanks. Cut the beef shanks against the grain to about ½-inch pieces, then place in a shallow container and keep them covered. Keep the braise warm.

Heat the oil in a medium skillet over medium heat. Add the garlic and chilies and cook until fragrant, about 1 minute.

Add the mustard greens and sugar and cook 1 to 2 more minutes. Season with salt and transfer to a bowl.

Bring a large pot of unsalted water to a boil. Add the noodles and cook according to the package instructions. Rinse under cold water, then dip back quickly into the boiling water before building your bowl.

To serve: Add 1 portion of soup base to the bottom of the bowl, then top with the cooked noodles. Add some of the braising liquid and a few slices of beef. Garnish with the cilantro, scallions, and pickled mustard greens.