Taiwanese Beef Noodle Soup

I love the Cuisines of Asia. From delicate sashimi in Japan, to the firey curries of India, and everything in between; There is not a National Asian cuisine that I'm not in love with. I am most fond of South Eastern Asian/Pacific Rim cooking; with its firey flare, rich coconut milk sauces, and pungent broths ladled with meats and long noodles...well you get the idea.

Today I making my riff on Taiwanese Beef Noodle soup. The ingredient list for this one is long, and the recipe employs a few steps, but I promise you, dear reader, you will be rewarded with one of the most amazing things you will ever eat! So here we go!...

Taiwanese Noodle Soup
You will need: a stock pot, a wok, and a crock pot (Optional)

2-3Lb. eye of round (or other "tough" cut)
1 bunch green onion cut in half
2 inch piece of ginger peeled and cut into 8 coins
6 whole star anise

1/4 cup sesame oil
1/4 cup vegetable oil (I use canola)
6 cloves garlic peeled and minced
1 white onion halved and sliced
6-8 mushroom tops (I like Bellas or Shiitake)
3 Tbs. bean pastes (spicy or plain it's up to your personal taste)
1 Tbs. sugar
1 cup soy sauce
1/2 sake
2 bay leaves
1 tsp. white pepper
2 tomatoes cut into 1 inch pieces
2 cups chopped baby bok choy

2 bundles flour noodles

You can also garnish your soup with:
 Sliced green onions
sliced red or green chili rings
cilantro leaves

Place your beef, the white halves of the green onions, 3 star anise, and 1/2 of the ginger into a large stock pot. Add just enough water to cover the roast. Bring the water to a gentle boil, cover the pot, and simmer for 20-30 minutes. Meanwhile: in a wok or large fry pan heat both of the oils, then add the green halves of the green onions, the remaining ginger, the garlic, the remaining star anise, sugar, mushrooms, and bean paste. Stir-fry until the onions are translucent.

Pour the mixture into a crock pot if your using one add the bay leaf, or set aside and keep warm in a fresh stock pot. Do not wash out your wok, but turn off the heat. 

Remove the beef from the boiling broth and strain the broth into your crock pot, or the new stock pot, over the onion mixture.

Place the beef onto a cutting board and slice into 1/4-1/2 inch thick slices. Turn the heat under the wok back to high and stir fry the beef until it is well browned. 

Pour the sake over the browned meat and deglaze your wok. Pour the entire mixture into the waiting broth.  Add the soy sauce, and white pepper. stir to combine. Cook on low for 4-6 hours until the beef is tender. Or, if you're using a stock pot on the stove, simmer about 2 hours, covered. 10 minutes before serving add the tomatoes and Bok Choy.

Meanwhile: Cook the noodles as per the package directions. Strain and divide them between 4 large bowls. Ladle the soup mix over the noodles, serve, and enjoy!