Directions

1. 1

   Place the beef shanks in a large pot and cover with 6 cups of cold water. Bring to a boil over high heat, then immediately drain and rinse the meat under cold running water. This removes impurities and results in a clearer broth.

2. 2

   Return the cleaned beef shanks to the pot and add 6 cups of fresh cold water, the beef bouillon cube, ginger slices, halved garlic cloves, cinnamon stick, ground cloves, and whole star anise. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.

3. 3

   After 1 hour, add the lite soy sauce and Shaoxing wine to the broth. Stir well to combine and continue simmering for another 30 minutes, or until the beef is very tender and easily separates from the bone.

4. 4

   Add the thinly sliced carrots to the broth and simmer for 10 more minutes until the carrots begin to soften.

5. 5

   While the carrots are cooking, bring a separate large pot of salted water to a rolling boil. Cook the whole grain wheat noodles according to package directions until al dente, then drain and set aside.

6. 6

   Taste the broth and season with additional salt as needed. Stir in the fresh baby spinach and chopped cilantro, stirring gently until the spinach wilts completely, about 2-3 minutes.

7. 7

   Divide the cooked noodles among 4 bowls. Carefully ladle the hot beef broth, beef shank meat, carrots, and greens over the noodles. Serve immediately while hot.