Name: Taiwanese Beef Noodle Soup
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 1 kg beef shank; 2 liters beef stock; 100 ml soy sauce; 60 ml rice wine; 2 medium tomatoes; 1 large onion; 3 inch ginger; 6 cloves garlic; 3 whole star anise; 1 stick cinnamon stick; 3 tbsp spicy bean paste (doubanjiang); 400 g wheat noodles; 4 heads bok choy; 4 stalks green onions

Ingredients

Servings

1kg beef_shank, cut into large chunks
2liters beef_stock
100ml soy_sauce
60ml rice_wine
2medium tomato, quartered
1large onion, quartered
3inch ginger, sliced
6cloves garlic
3whole star_anise
1stick cinnamon_stick
3tbsp doubanjiang
400g egg_noodles
4heads bok_choy
4stalks green_onion

Equipment Needed

dutch_oven

Instructions

1
Blanch beef shank in boiling water for 5 minutes to remove impurities. Drain and rinse.
2
Heat oil in a large pot. Sauté ginger, garlic, and onion until fragrant. Add doubanjiang and stir for 1 minute.
3
Add beef, soy sauce, and rice wine. Stir to coat the meat.
4
Add tomatoes, beef stock, star anise, and cinnamon. Bring to a boil, then reduce heat and simmer for 2.5-3 hours until beef is tender.
5
Remove spices. Taste and adjust seasoning with soy sauce or salt as needed.
6
Cook noodles according to package directions. Blanch bok choy in the soup broth.
7
Divide noodles among bowls. Ladle soup and beef over noodles. Top with bok choy and sliced green onions.

Tips

Beef shank is traditional and becomes incredibly tender. Don't substitute with lean cuts.
The soup tastes even better the next day after flavors have melded.
Add pickled mustard greens (suan cai) for authentic Taiwanese flavor.