Place the beef shanks, bay leaves, star anise, white peppercorns, rock sugar, 3 slices of ginger, 3 whole green onions, mushroom oyster sauce, chili bean paste, soy sauce, and 1 L of water in a large pot. Bring to a boil over high heat, then reduce to low and simmer gently for about 2 hours, turning the beef every 30 minutes. Add more water if the liquid level drops.
Turn off the heat and remove the spices. Let the beef sit in the braising liquid overnight to absorb the flavors. The next morning, remove the beef and store it in the refrigerator. Keep the braising liquid for later.
In another pot, add the daikon chunks, carrot chunks, and remaining 2 slices of ginger. Pour in 2 L of water, bring to a boil, then reduce to low and simmer for about 35 minutes until you have a naturally sweet and clear daikon broth.
Before serving, boil water in a pot and cook the noodles and bok choy until done.
Slice the chilled beef. Reheat the reserved braising liquid and the clear daikon broth separately. Place noodles and bok choy in a bowl, top with the beef slices, daikon chunks, chopped green onions, pickled mustard greens, and optional chili sauce. Mix the braising liquid and daikon broth at about a 1:1 ratio (or to taste) and pour the hot soup over the bowl.
Cook it hands-free.
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