Taiwanese Beef Noodle Soup
Tender beef shank simmered in a soy-spiced broth with wheat noodles, bok choy, scallions, and pickled mustard greens.
Equipment
- Large Dutch oven
- Fine-mesh strainer
- Large pot
- Chef's knife
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
Instructions
Braise the Beef:
- Blanch the beef in boiling water for 5 minutes, drain, and rinse. This keeps the finished broth clean.
- Return the beef to a Dutch oven with the stock, soy sauce, Shaoxing wine, doubanjiang, onion, garlic, ginger, star anise, and cinnamon.
- Bring to a simmer, cover partially, and cook over low heat for 2 to 2 1/2 hours until the beef is tender.
- Strain the broth if desired and return the beef to the pot. Taste and adjust the seasoning.
Cook and Serve:
- Cook the noodles according to the package directions. Blanch the bok choy in the same pot during the last minute.
- Divide noodles and bok choy among bowls. Add beef, ladle in hot broth, and finish with mustard greens and scallions.
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.
Nutrition
Calories: 590kcalCarbohydrates: 58gProtein: 39gFat: 22gSaturated Fat: 8gCholesterol: 95mgSodium: 1480mgFiber: 4gSugar: 5g