WONTON NOODLE SOUP WITH FIVE SPICE BEEF SHANK (MOM)

Wonton Noodle Soup with Five Spice Beef Shank (Mom) image

Provided by Ming Tsai

Time 1h40m

Yield 4 servings

Number Of Ingredients 23

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2 quarts chicken stock
2 large slices ginger
4 heads baby bok choy, washed and cut into 1/4 inch slices
1/2 teaspoon white pepper
1 tablespoon naturally brewed soy sauce
Salt
1 pound fresh wonton noodles, blanched in salted water right before serving
Five Spice Beef Shank, recipe follows
1/2 cup sliced scallions
1/4 cup chopped cilantro
2 teaspoons sesame oil
1/2 cup vegetable oil
1/2 teaspoon crushed peppers
8 thin slices fresh ginger
3 cloves garlic
1 1/2 pounds beef shank
1 cup soy sauce
4 cups red wine
1 tablespoon five spice powder
1 tablespoon salt
3 pieces star anise
Dash cinnamon powder
1 large piece rock candy (1-inch cube)

Steps:

Heat the stock in a stock pot with the ginger and reduce by 20 percent. Add the bok choy, white pepper, and soy sauce. Cook for 3 minutes until bok choy is soft. Check for seasoning. Place the hot noodles in 4 large bowls and top with stock and bok choy. Place sliced beef on top. Garnish with scallions, cilantro, and drizzle with sesame oil.
Prepare a large non-stick stock-pot coated with oil over high heat. Add the crushed pepper, ginger, and garlic and stir for 30 seconds. Place the beef in the stock-pot and cook, covered about 4 minutes on each side. Add the soy sauce, red wine, five spice powder, salt, star anise, cinnamon, and rock candy and bring the mixture to a boil for about 5 minutes.
Reduce the heat and let simmer for 2 1/2 hours turning the shank every 20 minutes. Remove the shank from the pot and let cool before slicing and adding to the Wonton Noodle Soup.