Pho-Inspired Umami Beef Noodle Soup

Cut beef shank into 1-inch cubes. Add the beef to a pot of boiling water with 1 scallion and 3 pieces of ginger. Cook until boiling, then strain and wash off any scum. Remove the scallion and ginger. Lightly toast the fennel seeds, Sichuan peppercorns, cinnamon stick, bay leaves, star anise, black cardamom pod, and licorice sticks in a pan until fragrant, then add them to a spice bag. To a clean pot, add the remaining ginger, 1 chopped scallion, and smashed garlic cloves. Cook until everything is soft. Add the fermented chili bean paste and sugar, then cook well until the sugar is melted. Add in the soy sauces, Shaoxing wine, then the chopped tomatoes and beef. Add in chopped Thai chilis if you desire extra spice. Pour in enough water to cover everything, then drop in your spice bag. Cook until the soup is boiling, then turn the heat down to a simmer and cook for 1 hour and 10 minutes, or until the beef is soft. Add salt to taste. Cook your fresh wheat noodles according to their package instructions and blanch the yu choy veggies separately. To serve, save ½ cup of noodle water. Place noodles into a bowl, then add the saved noodle water, blanched veggies, and finally top off with the cooked beef and some of the rich soup.