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Taiwanese Beef Noodle Soup

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A warming spiced beef broth served with tender chunks of beef, springy noodles and fresh vegetables, this beef noodle soup is a must for warming the soul

  • Total Time: 3 hours
  • Yield: 10 servings 1x

Ingredients

Scale

For the Beef

  • 3 pounds (1.4 kg) beef shank, whole
  • 2 tablespoons oil
  • 5 cm piece of ginger, crushed
  • 6 cloves garlic, crushed
  • 3 scallions, chopped into 5 cm pieces
  • 1 onion, wedged
  • 1 tomato, wedged
  • 4 dried chilies, torn in half
  • 1 tablespoon tomato paste
  • 2 tablespoons spicy bean paste (douban jiang)
  • 1 large chunks rock sugar
  • 1 tbs chicken powder
  • 1 tbs yumyum, or you can buy it here or use MSG
  • 120 ml soy sauce
  • 120 ml Shaoxing wine
  • 1.9 liters water (for the soup base)
  • 1 Chinese aromatic herb packet (lu bao) or homemade spice sachet

For Serving

  • 32 ounces (900 g) fresh wheat noodles
  • Small bunches of bok choy for each serving
  • Finely chopped cilantro
  • Finely chopped scallions
  • Pickled mustard greens (optional)

Homemade Spice Sachet (if lu bao is unavailable)

  • 4 star anise
  • 1 Chinese cinnamon stick
  • 3 bay leaves
  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 tablespoons Sichuan peppercorns
  • 1/4 teaspoon five-spice powder
  • 1/4 teaspoon black pepper

Instructions

  1. Bring a pot of water to a boil. Blanch the beef shank for 3-4 minutes, then remove them and rinse under cold water. Set aside.
  2. Meanwhile heat a large frypan over medium heat and toast the spices for the homemade spice sachet until fragrant. Remove from the heat and add it to a spice pouch to be used later.
  3. Heat the oil in a large pot over medium-high heat. Add the ginger, garlic, scallions, onion, tomato, and dried chilies. Cook until fragrant, about 3-4 minutes.
  4. Stir in the tomato paste and spicy bean paste (douban jiang). Add the sugar, soy sauce, chicken powder , yumyum and Shaoxing wine. Stir to combine.
  5. Return the blanched beef shank to the pot, stirring to coat them in the sauce. Cook for another 2-3 minutes.
  6. Pour in the water and add the Chinese aromatic herb packet (lu bao) or homemade spice sachet. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours until the beef is tender.
  7. While the soup is simmering, cook the fresh wheat noodles according to the package instructions. Drain and set aside.
  8. When the beef is tender, remove the beef and the lu bao or spice sachet from the pot. Adjust the seasoning of the soup with salt and pepper, if needed.
  9. Cut the beef into bite-sized chunks and return to the broth
  10. To serve, divide the cooked noodles into bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a generous amount of broth and beef.
  11. Add a handful of bok choy to each serving bowl. Garnish with chopped cilantro and scallions. Serve with pickled mustard greens on the side.
  • Author: Vincent Yeow Lim
  • Cook Time: 3 hours
  • Category: Noodles
  • Method: Intermediate
  • Cuisine: Taiwanese

Nutrition

  • Serving Size:
  • Calories: 593
  • Sugar: 6.9 g
  • Sodium: 492 mg
  • Fat: 8.7 g
  • Carbohydrates: 80.1 g
  • Fiber: 10.2 g
  • Protein: 41.8 g
  • Cholesterol: 53.2 mg

Find it online: https://dimsimlim.contentmanagement.se/taiwanese-beef-noodle-soup/