Taiwanese Beef Noodle Soup

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For the soup

3-4 pounds beef shanks with bone still in (or beef short ribs)

5 garlic cloves, smashed

1 inch knob fresh ginger, peeled and sliced

1 bunch scallions, cut in 2 inch slices

1 plum tomato, quartered

1 teaspoon Chinese five spice powder

1/4 cup packed brown sugar

4 - 5 whole star anise pods

2 Thai chilis, split lengthwise (optional)

2 tablespoons chili bean sauce

1/2 cup Chinese (Shaoxing) rice wine

1 cup good-quality soy sauce

1 (14.5 ounce) can chicken stock

10 cups water, or enough to cover beef

To serve

1 pound baby bok choy or broccoli rabe

1 pound Chinese egg noodles or wheat noodles

Chopped fresh cilantro, if desired

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