Aromatic Asian-Style Beef Shank Noodle Soup

Heat the sesame oil in a large heavy-bottomed pot over medium heat until shimmering.

Add the garlic and ginger, sautéing for 30–60 seconds until fragrant but not browned.

Add the beef shank and sear on all sides until lightly browned, developing a rich base flavor.

Pour in the beef broth and bring to a gentle boil, scraping up any flavorful browned bits from the bottom of the pot.

Stir in the soy sauce, oyster sauce, star anise, and salt to taste.

Reduce the heat to low, partially cover, and simmer gently for 1½ to 2 hours, until the beef is fork-tender and the broth is deeply aromatic.

While the soup simmers, cook the wheat noodles in a separate pot according to package instructions. Drain and set aside.

Remove the beef from the broth and slice thinly against the grain for maximum tenderness.

Divide the cooked noodles among serving bowls, top with sliced beef, and ladle the hot broth over everything.

Garnish with green onions, fresh cilantro, and chili oil if using. Serve immediately.