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Home| Wonton Noodle Soup With Five Spice Beef Shank (Mom)
Wonton Noodle Soup With Five Spice Beef Shank (Mom)
Wonton Noodle Soup With Five Spice Beef Shank (Mom)Wonton Noodle Soup With Five Spice Beef Shank (Mom)

Copyright, 2000, Ming Tsai, All Rights Reserved

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

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

Five Spice Beef Shank:
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)

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.

Yield: 4 servings
Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes

Copyright 2013 Ming Tsai