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Taiwanese Beef Noodle Soup

Taiwanese Beef Noodle Soup Recipe

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Prep Time 30 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours 10 minutes
Servings: 6 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef shank
  • 2 tbsp vegetable oil
  • 6 cloves garlic, smashed
  • 3 slices fresh ginger (about ¼ inch thick)
  • 3 scallions, cut into 3-inch pieces
  • 3 tbsp doubanjiang (chili bean paste)
  • ¼ cup light soy sauce
  • 2 tbsp dark soy sauce (optional)
  • 2 tbsp Shaoxing wine
  • 1 tbsp sugar (rock sugar if you have it)
  • 3 star anise
  • 1 cinnamon stick (about 2 inches)
  • 2 bay leaves
  • 1 tsp Sichuan peppercorns (optional)
  • 8 cups water or beef stock
  • 1 lb fresh or dried wheat noodles
  • 4 baby bok choy, halved
  • chopped cilantro, for serving

Method
 

  1. Blanch beef in boiling water 5 minutes, drain, rinse, and cut into 2-inch chunks.
  2. Brown garlic, ginger, and scallions in oil over medium heat for 2 minutes.
  3. Add doubanjiang and stir 1 minute, then add soy sauces, wine, sugar, beef, spices, and liquid. Boil, cover, and braise in a 325°F (160°C) oven 2½ to 3 hours until tender.
  4. Cook noodles according to package, blanch bok choy 30 seconds, and drain.
  5. Ladle broth and beef over noodles, add bok choy, top with cilantro, and serve hot.

Notes

Let the soup rest overnight for the best flavor; skim the solidified fat before reheating. Use fresh wheat noodles if you can find them, they have a springy texture that holds up in the broth.