Taiwanese Beef Noodle Soup

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1. 1Step 1: Fill a large pot with about 6 quarts (5 1/2 L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
2. 2Step 2: Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
3. 3Step 3: In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
4. 4Step 4: Add the sliced beef.
5. 5Step 5: Add the dark soy sauce, for color, stir, then add the rice wine.
6. 6Step 6: Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
7. 7Step 7: Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
8. 8Step 8: Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
9. 9Step 9: Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
10. 10Step 10: Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
11. 11Step 11: To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
12. 12Step 12: Enjoy!