Chinese-Restaurant-Style Beef Noodle Soup

How to make it

Amounts in the steps are for 2 servings.

1. 1

   Blanch the beef shank once in boiling water and discard that first water.

2. 2

   Add fresh water along with the ginger and green onion and simmer for 40 minutes to 1 hour to make the broth.

3. 3

   Lift the meat out and slice it into easy pieces, then add 2 Tbsp of jin-ganjang, the sugar, oyster sauce, and star anise to the broth and braise the meat in it for 30 minutes to 1 hour, letting it reduce.

4. 4

   Boil the Chinese-style wheat noodles separately, and season the broth with the chicken stock and 1 Tbsp of jin-ganjang.

5. 5

   Set the blanched bok choy and mung bean sprouts on the noodles, pour over the braised beef shank and the broth, and finish with a drizzle of chili oil. Scatter the sliced Thai chilies over the top at the end — they bring the heat and finish the look.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the broth is too salty, add some of the water the noodles were cooked in. Noodles that have gone soft cannot be brought back.