Best Homemade Chinese Beef Noodle Soup Ever

There was some left over pasta dough from V-day, so I took out the old pasta machine and made noodles; the thinnest...I think they were called taglioni, sort of like flat vermicelli. Anyway, I made beef stock using a beef bone and a charred onion. Let this stock cook for about 2 hours; if the liquid reduced by half, add fresh water; just cook the heck out of it. Add star anise to your preference (1 or 2), and season with soy sauce to your taste. You'll get this rich and flavorful (Umami...) stock. On the side, take a small sauce pan and add 2 cups water, 1/4 cup dark soy sauce, 3 star anise, 2 cloves, 2-3 tsp five-spice powder, and a couple tablespoons of dark brown sugar. Let that boil then simmer. Add a piece of beef shank to the simmering liquid and simmer for about an hour or so until tender. Cool completely, then slice thinly. Cook noodles until done. Divide noodles into serving bowls. Break Shanghai bok choy into leaves and cook in broth until almost tender. Divide veges between bowls. Add a few slices of beef to each bowl. Sprinkle chopped scallion to each bowl. Add broth to the bowls and serve with chili paste of your choice (I prefer Lao Gan Ma brand). Enjoy!