Description
A rich and comforting Taiwanese beef noodle soup featuring tender slow-simmered beef, aromatic spices, and chewy noodles in a deeply flavorful broth.
Ingredients
- 1 kg beef shank or stew meat, cut into chunks
- 400 g egg noodles or wheat noodles
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons rice wine or cooking wine
- 4 garlic cloves, smashed
- 1 tablespoon ginger, sliced
- 3 green onions, cut into pieces
- 2 star anise
- 1 cinnamon stick
- 1–2 tablespoons chili bean paste or chili sauce
- 6 cups beef broth or water
- 2 cups bok choy or greens
- Salt to taste
- Black pepper to taste
Instructions
- Bring a pot of water to a boil and blanch the beef for 3–5 minutes to remove impurities. Drain and rinse the beef.
- In a large pot, heat a little oil over medium heat and sauté garlic, ginger, and green onions until fragrant.
- Add chili bean paste and cook briefly to release its flavors.
- Add the blanched beef back into the pot, then pour in soy sauce, dark soy sauce, and rice wine.
- Add star anise, cinnamon stick, and enough beef broth or water to cover the ingredients.
- Bring to a boil, then reduce heat and let it simmer gently for 1.5 to 2 hours until the beef is tender and the broth is rich.
- Cook the noodles according to package instructions and blanch the bok choy or greens.
- To serve, place noodles in bowls, top with beef and broth, and add greens.
- Garnish with extra green onions if desired and serve hot.
Notes
- Blanching the beef helps create a clearer, cleaner broth.
- Simmer gently for the most tender meat and rich flavor.
- Add daikon radish for natural sweetness.
- Adjust chili paste for desired spice level.
- Store noodles separately to prevent them from becoming soggy.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg
