Taiwanese Beef Noodle Soup

Name: Taiwanese Beef Noodle Soup
Prep time: 30 min
Cook time: 150 min
Total time: 210 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 1 tablespoon Goji Berries; 1 teaspoon Fennel Seeds; 1 teaspoon Sichuan Peppercorns; 2 whole Star Anise; 1 whole Cinnamon Stick; 1 small sliver Ginseng Sliver; 1 small sliver Licorice Sliver; 1 kg Beef Shank; 60 ml Canola Oil; 1 bunch Scallions; 1 head Garlic; 2 inchs Ginger; 1 tablespoon Spicy Broad Bean Paste; 1 tablespoon Spicy Soy Bean Paste; 1 tablespoon Soy Bean Paste; 250 ml Rice Wine; 125 ml Aged Soy Sauce; 125 ml Light Soy Sauce; 2 whole Tomatoes; 1 whole Carrot; 1 large piece Rock Sugar; 1 whole Yellow Onion; 0.5 whole Fuji Apple; 6 l Water; 3 tablespoons Canola Oil; 2 cloves Garlic; 2 whole Thai Bird's Eye Chilies; 1 cup Pickled Mustard Greens; 3 tablespoons Granulated Sugar; to taste Kosher Salt

TAIWANESE·NON-VEGSource

A rich and flavorful Taiwanese beef noodle soup with tender braised beef and a savory broth.

3h 30m4Servings

Nutrition

744kcal

63gProtein

42gCarbs

36gFat

Ingredients

SPICE BAG

Goji Berries

1 tablespoon

Fennel Seeds

1 teaspoon

Sichuan Peppercorns

1 teaspoon

Star Anise

2 whole

Cinnamon Stick

1 whole

Ginseng Sliver

1 small sliver

Licorice Sliver

1 small sliver

BEEF BRAISE

Beef Shank

1 kg

Canola Oil

60 ml

Scallions

trimmed and cut into 1-inch pieces

1 bunch

Garlic

peeled and smashed

1 head

Ginger

sliced ¼-inch thick

2 inchs

Spicy Broad Bean Paste

chopped

1 tablespoon

Spicy Soy Bean Paste

1 tablespoon

Soy Bean Paste

1 tablespoon

Rice Wine

250 ml

Aged Soy Sauce

125 ml

Light Soy Sauce

125 ml

Tomatoes

roughly chopped

2 whole

Carrot

peeled and roughly chopped

1 whole

Rock Sugar

1 large piece

Yellow Onion

halved

1 whole

Fuji Apple

roughly chopped

0.5 whole

Water

6 l

PICKLED MUSTARD GREENS

Canola Oil

3 tablespoons

Garlic

minced

2 cloves

Thai Bird's Eye Chilies

thinly sliced

2 whole

Pickled Mustard Greens

roughly chopped

1 cup

Granulated Sugar

3 tablespoons

Kosher Salt

To taste

to taste

NOODLES AND SERVING

White Wheat Noodles

per bowl

1 portion

Light Soy Sauce

per bowl

1 teaspoon

Sesame Oil

per bowl

1 teaspoon

Black Vinegar

per bowl

0.5 teaspoon

White Pepper

couple grinds fresh, per bowl

1 grind

Scallions

for garnish, per bowl

1 portion

Cilantro

for garnish, per bowl

1 portion

Pickled Mustard Greens

for garnish, per bowl

1 portion

Equipment

Cheesecloth

Instructions

1Prepare the Spice Bag

Combine Spices

Place all the spices for the spice bag into a piece of cheesecloth and tie it securely with butcher's twine. Set aside.

2Braise the Beef

2h 30m

Blanch Beef

Bring a large pot of water to a boil. Add the beef shank and cook for 2 to 3 minutes. Transfer the beef to a sheet tray, drain the water, and wipe the saucepan clean.

Sauté Aromatics

Heat the canola oil in the cleaned saucepan over medium-high heat. Add the ginger, garlic, and scallions and cook until fragrant, about 3 to 4 minutes.

Add Pastes and Liquids

Add the spicy broad bean paste, spicy soy bean paste, and soy bean paste to the pot and cook for 2 minutes more. Stir in the rice wine and soy sauces. Cook for 3 minutes longer.

Simmer Braise

Add the tomatoes, carrot, apple, rock sugar, and onion along with 6 liters of water. Return the beef shanks to the pot along with the prepared spice bag. Bring to a simmer over medium heat. Cook until the shanks are just tender, about 2.5 hours. The beef should not be falling apart, as it will continue to cook as it rests.

Rest and Strain

Remove the pot from the heat and let the beef rest in the braising liquid for at least 30 minutes to reabsorb flavor. After resting, strain the liquid, reserving the braising liquid and the beef shanks. Discard the solids from the spice bag and vegetables.

Cut Beef

Cut the beef shanks against the grain into approximately ½-inch thick pieces. Place the cut beef in a shallow container and keep covered. Keep the braising liquid warm.

3Prepare Mustard Greens

Sauté Aromatics

Heat the canola oil in a medium skillet over medium heat. Add the minced garlic and sliced chilies and cook until fragrant, about 1 minute.

Cook Mustard Greens

Add the roughly chopped pickled mustard greens and granulated sugar to the skillet. Cook for 1 to 2 minutes. Season with kosher salt to taste and transfer to a bowl.

4Cook Noodles

Boil Noodles

Bring a large pot of unsalted water to a boil. Add the white wheat noodles and cook according to package instructions. Drain and rinse under cold water.

Blanch Noodles

Just before serving, dip the rinsed noodles back quickly into the boiling water to reheat them.

5Assemble Bowls

Add Soup Base

Pour 1 portion of the warm braising liquid into the bottom of each serving bowl.

Add Noodles and Beef

Top the soup base with the blanched noodles. Arrange a few slices of the braised beef over the noodles.

Garnish

Garnish each bowl with fresh cilantro, chopped scallions, and a portion of the prepared pickled mustard greens.

Tips

The beef should be tender but not falling apart after braising; it will continue to soften as it rests in the liquid.

Ensure the noodles are blanched briefly in boiling water just before serving to ensure they are hot.

Adjust the amount of spicy bean pastes and chilies to control the heat level of the soup.

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