Prepare the ingredients:
– Slice the baby Bok Choy, leek and daikon
– Crush the garlic
– Chop the yellow onion, ginger and tomatoes (into wedges)
– Trim off excess fat from beef shank
Boil a pot of water then boil the beef shanks for 10 minutes. Remove and set aside to cool
Heat up oil in a pot over high heat, then add in the cinnamon stick, Sichuan peppercorns, black peppercorns, star anise, dried chilli, fennel seeds, crushed garlic, bay leaf, sliced leeks, chopped ginger, chopped yellow onions and spicy bean paste. Mix to combine well and cook until fragrant.
Then add in five spice powder, rice wine, boiled beef shanks and sliced daikon. Pour in water until all the ingredients are covered. Put on the lid, switch to medium heat and let it simmer for an hour. Note: If you have more time, you may let it simmer for another 30 – 60 minutes to let the broth develop more flavour.
After an hour, add in the tomato wedges and adjust seasoning by adding salt. Let it continue to simmer.
In another pot of boiling water, cook the Taiwanese noodles until your preferred doneness then transfer to individual bowls. In the same pot of boiling water, cook the baby bok Choy for a few minutes until they are bright green.
Take a few pieces of the beef shank and place into the bowl with the noodles along with the baby Bok Choy, then scoop the broth with the daikon and tomatoes over the noodles.
Garnish with chopped cilantro and scallions and it’s ready to be served. Enjoy!
