Beef Shank Noodle Soup

This dish came out delicious and even DBD liked the soup broth. I substituted garlic for onion.
6/11/22 Made this again, this time with MM, delicious as ever.

• 
  1 T oil
  
• 1 carrot, sliced
• 1 garlic, minced
• 1.5 c water
• 1 c beef braising liquid from shank recipe
• 2 T ketchup
• 3-4 servings of wheat noodles (ramen, udon, etc)
• broccoli pieces (or Chinese greens)
• braised beef shank, chopped
• salt
• optional: white pepper, pickled radish, chili oil, cilantro

1. Heat oil in pot over medium-high heat. Cook the carrot for 2 min. Add the garlic. Stir to prevent burning and cook another minute.
2. Add the water, braising liquid, and ketchup. Simmer for 10 min
3. In a separate pot, cook the noodles. When done, rinse with cold water and place into serving bowls.
4. Cook the greens in the same pot for about 1-4 minutes (to desired consistency). Place greens in serving bowls.
5. If the shank is cold, add it to the broth to warm it up for minute.
6. Taste the broth. Add salt and white pepper as needed. Pour into the noodle bowls and add beef pieces and optional toppings.

All in One

• 4-5 beef shanks
• 1 T cooking oil
• 1/2" ginger, thinly sliced
• 2 scallions, cut into 2" pieces
• 2 cl garlic, roughly chopped
• 2 T yellow bean paste
• 3 T rice wine (Shaoxing)
• 1/4 c  soy sauce
• 1/4 c light soy sauce
• 1 T brown sugar
• 3 star anise (was 5)
• 1 cinnamon stick
• 1 clove
• 1/2 T sichuan peppercorns
• 3 dried chilis
• 1 tomato, cut into wedges
• optional: 1/2 daikon, peeled and cut into chunks
• 2 carrots, cut into chunks
• noodles, greens (bok choy, broccoli), cilantro
• salt

1. Blanch the beef in pot of cold water. Bring to boil. Remove and rinse under cold water. Discard water.
2. Heat over med-high ginger, scallions, and garlic, until fragrant. Stir in bean paste and cook for 30 seconds.
3. Add the beef and stir fry until lightly browned. 
4. Stir in rice wine, soy sauces and brown sugar.
5. Cover with water, adding star anise, cinnamon, clove, peppercorn, chilies and tomato. Bring to boil, reduce and simmer over low for 2.5-3 hours.
6. Halfway through, add carrots and daikon.
7. Cook noodles and greens. Cut shank into chunks. Place all in bowls.
8. Strain liquid before storing (so the star anise doesn't overpower the flavor).