Five-spice braised beef shanks noodle soup with tender morsels of beef tendon, super ripe tomatoes, and wheat noodles in a fragrant, savory rich broth. My recipe is not wholly traditional to a particular region, but rather it’s a combination of various versions of beef noodle soups from Taiwan, Hong Kong, Shanghai, and Sichuan.
Recipe details may be up for a future post on my website, as there are many ingredients and a million directions—which makes it not very *minimal* for this space. But if you’re curious, I used bone-in beef shanks and a large piece of beef tendon, then added soy sauce, five-spice powder, star anise, cinnamon, rock sugar, dried tangerine peel, ginger, Sichuan peppercorn, garlic, ginger, etc. in the simmering liquid, along with red wine, which is not really conventional. Braise for a few hours until things are falling-apart tender. Strain the broth, refrigerate it to solidify and skim off the beef fat.
Season with toasted sesame oil and a tangy and/or spicy condiment right before serving.