In a large pot, heat the vegetable oil over medium heat. Add in the crushed garlic, bruised ginger, and quartered onion. Sauté them gently for about 3-4 minutes until they become fragrant and lightly browned. This sets the foundation for your broth.

Next, add the beef shank to the pot. Let it brown on all sides, turning it occasionally for about 5-7 minutes. Browning the meat adds depth to the overall flavor of the soup.

Once the beef is browned, introduce the tomato paste and doubanjiang. Stir well, letting the two blend into the mixture. Follow this by adding soy sauce, Shaoxing wine, white sugar, and approximately 8 cups of water. Don’t forget to toss in the dried chilies and the aromatic spice sachet.

Bring everything to a boil, then reduce the heat and let it simmer. You’ll want to cover the pot and let it bubble for about 2-3 hours. This slow cooking allows the beef to become tender and the flavors to meld beautifully.

While your soup is simmering, prepare the fresh white wheat noodles according to package instructions. Once done, drain them and set them aside. If you want to make it a bit saucy, drizzle some sesame oil over them to prevent sticking.

After your broth has simmered and the beef has become tender, taste it and adjust for seasoning. Now, it’s time for assembly. Scoop some cooked noodles into a bowl, ladle the hot broth over the top, and add a generous piece of the braised beef. Finish with bok choy, freshly chopped cilantro, scallions, and pickled mustard greens for added crunch and tang.