Aromatics Prep

1. Smash 1 piece of ginger
2. Smash 2 cloves of garlic
3. Cut 1 scallion into 2 inch pieces
4. Cut ⅓ onion into wedges
5. Cut ⅓ tomato into wedges
6. Dice red chili pepper into small slices

Spice Packet Prep

1. Take out cheesecloth and cut out a medium sized square as well as a thin strip of the cheesecloth (that you’ll use to tie the cheesecloth later)

In the cheesecloth, place:

• 2 star anise
• 0.3 Chinese cinnamon stick
• 1 bay leaf
• 3/4 teaspoon fennel seeds
• 3/4 teaspoon cumin seeds
• 1/4 teaspoon coriander seeds
• 1/2 tablespoons Sichuan peppercorns
• 1/8 teaspoon five spice powder
• 1/8 teaspoon black pepper
• Then tie the cheesecloth with the cheesecloth string

Taiwanese Spicy Beef Broth

1. Cut 1 lb of beef shank into small 2 inch slices
2. Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly with fresh water to remove any impurities.
3. On a pan, add ½ tablespoon of olive oil and let it heat.
4. Then add crushed ginger, garlic, scallions, and onions. Stir and let it caramelize. Let the onion turn transluscent.
5. Next add the tomato wedges and diced red chili pepper
6. Once the tomatoes have softened, transfer the entire pan mixture to a large pot and put on low-medium heat
7. Add the beef shank pieces to the pot
8. Add 3/4 teaspoon tomato paste, 1/2 tablespoons spicy bean paste douban jiang, 1/2 teaspoons sugar, 2.5 tablespoon soy sauce, and 2.5 tablespoon Shaoxing wine to the pot. Stir everything together.
9. Pour in 2.5 cups of water
10. Add the spice cheesecloth packet
11. Close the lid and let the pot simmer on low-medium heat for an hour

Plating

1. Put in your immi ramen noodles
2. Lightly boil 4 pieces of baby bok choy
3. Mince the cilantro
4. Chop the last scallion
5. Open the pickled mustard greens packet
6. Take out serving bowl
7. Add immi ramen noodles
8. Ladle in the beef noodle soup broth
9. Top with the 4 pieces of baby bok choy
10. Sprinkle the minced cilantro, chopped scallions, and add pickled mustard greens
11. Enjoy!