Taiwanese Beef Noodle Soup
Ingredients
- 3 lbbeef shank ((1.4 kg, cut into 2-inch chunks))
- 2 tbspoil
- 12-inch piece of ginger, smashed
- 6 clovegarlic, smashed
- 3scallions, cut into 2-inch segments
- 1onion, cut into wedges
- 1tomato, cut into wedges
- 4dried chilies, ripped in half
- 1 tbspketchup
- 2 tbspspicy bean paste (douban jiang)
- 2 tspsugar
- 0.5 cupHEYDOH Classic Soy Sauce
- 0.5 cupShaoxing wine
- 8 cupwater, to make the soup broth
- 32 ozfresh wheat (white) noodles (900g)
- A small handful of bok choy for each serving
- Cilantro, finely chopped
- Scallions, chopped
- Pickled mustard greens, chopped (optional)
- 4star anise
- 1Chinese cinnamon stick
- 3bay leaves
- 1 tbspfennel seeds
- 1 tbspcumin seeds
- 1 tspcoriander seeds
- 2 tbspSichuan peppercorns
- 0.25 tspfive spice powder
- 0.25 tspblack pepper
Instructions
- 1
Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly with fresh water to remove any impurities.
- 2
Make up the spicy packet.
- 3
Next, heat a large pot on medium heat add the oil. Add crushed ginger, garlic, scallions, and onions in that order. Stir to lightly caramelize. Let the onion turn translucent. Add the tomato and dried chilies.
- 4
Next, add the meat to the pot. Then add the ketchup, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.
- 5
Pour 8 cups of water and the spice packet. Turn heat up high until boil. Cook the soup on a low simmer for 3-4 hours.
- 6
Boil some noodles per package instructions, and in the last minute or two of the noodles cooking, throw your bok choy in and blanch until just tender.
- 7
Serve each bowl of Taiwanese beef noodle soup with a serving of noodles, a few stalks of bok choy, and generous sprinklings of finely minced cilantro, scallions, and Chinese pickled mustard greens.