Taiwanese Beef Noodle Soup II

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Brown

1 TBL {14 g}

oil (as necessary)

3 pounds {1362 g}

beef shank, cut into 2-inch chunks

4 inch

piece of ginger, sliced

{18 g} 6

cloves garlic, smashed

{100 g} 4

scallions, cut into 2-inch segments

{38 g} 1

onion, 5mm slices

Bloom or Toast

6

star anise

1

small Chinese cinnamon stick

1 tsp {2.0 g}

fennel seeds

1 TBL {6.3 g}

cumin seeds

1 tsp {1.8 g}

coriander seeds

2 tsp {8.9 g}

Sichuan peppercorns

{40 g} 2

black cardamom pods

2 TBL {29 g}

spicy bean paste (douban jiang)

2 tsp {8.3 g}

sugar

1/2 cup {118 g}

Shaoxing wine or dry sherry

1 cup {255 g}

low sodium soy sauce

300 ml {189 g}

canned diced tomatoes, aurora

3

bay leaves

1/4 tsp {0.7 g}

five spice powder

1/4 tsp {0.7 g}

black pepper

2 L

water/NO-SODIUM beef stock to cover.
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