Taiwanese Beef Noodle Soup

This apparently traditional Taiwanese soup is surprisingly simple, and delicious. Rice wine is a critical ingredient -- not rice vinegar -- and I tend to use more Napa cabbage. Make sure to use beef shank. I cam across this randomly on Food52.

Ingredients

• 2 scallions, chopped
• 4 garlic cloves, chopped
• 1 teaspoon fresh ginger, minced
• 1 whole star anise
• 2 tablespoons oil
• 1 1/2 pounds beef shank, cut into 3/4" pieces
• 1/2 cup rice wine
• 1/2 cup soy sauce
• 1 1/2 cups water
• 3 tablespoons brown sugar
• 1 tomato, skinned and roughly chopped
• 1 pound angel hair pasta
• 1 small head Napa cabbage, washed and cut into 3" pieces 

Instructions

1. In a large saucepan, saute the first four ingredients in the oil for 2 minutes. Add the beef and cook until just browned. Add the wine, soy sauce, water, sugar, and tomato and heat to boiling. Reduce to a simmer and cook with the lid on for 2 hours. 
2. About 15 minutes before the beef is done, bring a large pot of water to boil. 
3. Add the pasta and cook while stirring occasionally for 3 minutes. Add the napa cabbage and cook for 2 more minutes. Drain off most of the water.
4. Divide the noodles and cabbage among 6 large bowls, adding a little of the excess hot water. Add the beef on top and ladle in some of the sauce, making sure to remove the star anise.

Serves 2-4.