Tips, tricks and recipe suggestions to get a nutritious dinner on the table, no matter how much time you do or don’t have.
1 large yellow onion, chopped2 tablespoons chili bean paste1/2 pound leafy greens, such as baby bok choy or spinachFresh cilantro , coarsely chopped, for serving1. In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the beef shank and tendons and cook until browned all over, about 15 minutes. Transfer the beef to a bowl and set aside.
2. In the same pot, heat the remaining tablespoon of oil. Add the ginger, garlic, onion, and chiles and cook until fragrant, about 2 minutes. Add the sugar and tomatoes and continue to cook until the sugar has dissolved and the tomatoes have softened, about 5 minutes. Add the chili bean paste and continue to cook for an additional minute. Return the browned meat and tendons to the pot. Add the rice wine, scraping up the browned bits from the bottom of the pot.
3. Transfer the beef to a cutting board. Strain the soup through a colander into a clean pot, and discard the solids. When the beef has cooled, chop into 1-inch slivers and add the meat to the strained broth. Bring the broth back to a slight boil, add the greens, and simmer just until tender. Season the soup with black vinegar and additional soy sauce to taste.
4. Cook the noodles in a large pot of boiling water according to the package directions, and drain them. Divide the noodles among large soup bowls, and pour the soup over them. Serve the mustard greens, cilantro, and scallions on the side, so each diner can pile them on in whatever order and amount they like.
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