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Taiwanese beef noodle soup with braised beef, wheat noodles, bok choy, scallions, and pickled mustard greens.

Taiwanese Beef Noodle Soup

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Tender beef shank simmered in a soy-spiced broth with wheat noodles, bok choy, scallions, and pickled mustard greens.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 bowls
Course: Main Course
Cuisine: Taiwanese
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Broth and Beef
  • 2 lb beef shank cut into large pieces
  • 8 cups beef stock low sodium
  • 1/4 cup soy sauce
  • 2 tbsp Shaoxing wine or dry sherry
  • 2 tbsp doubanjiang chile bean paste
  • 1 large yellow onion quartered
  • 5 cloves garlic crushed
  • 1 inch fresh ginger sliced
  • 2 star anise
  • 1 cinnamon stick
Noodles and Garnishes
  • 1 lb fresh wheat noodles or 12 oz dried
  • 2 cups bok choy halved
  • 1/4 cup pickled mustard greens chopped
  • 4 scallions sliced

Equipment

  • Large Dutch oven
  • Fine-mesh strainer
  • Large pot
  • Chef's knife

Method
 

Braise the Beef:
  1. Blanch the beef in boiling water for 5 minutes, drain, and rinse. This keeps the finished broth clean.
  2. Return the beef to a Dutch oven with the stock, soy sauce, Shaoxing wine, doubanjiang, onion, garlic, ginger, star anise, and cinnamon.
  3. Bring to a simmer, cover partially, and cook over low heat for 2 to 2 1/2 hours until the beef is tender.
  4. Strain the broth if desired and return the beef to the pot. Taste and adjust the seasoning.
Cook and Serve:
  1. Cook the noodles according to the package directions. Blanch the bok choy in the same pot during the last minute.
  2. Divide noodles and bok choy among bowls. Add beef, ladle in hot broth, and finish with mustard greens and scallions.

Nutrition

Calories: 590kcalCarbohydrates: 58gProtein: 39gFat: 22gSaturated Fat: 8gCholesterol: 95mgSodium: 1480mgFiber: 4gSugar: 5g

Notes

  • Blanching the beef before braising gives a cleaner broth.
  • Add chile oil at the table for extra heat.
  • Keep noodles separate from the broth when storing leftovers.