Taiwanese Beef Kelp Noodle Soup
Taiwanese Beef Kelp Noodle Soup
Ingredients
For the Beef Soup Base
- 1 pound beef shank, raw
- 1 yellow onion, quartered
- 4 tomato, halved
- 10 tablespoons minced garlic
- 4 tablespoons minced ginger
- 2 tablespoons tomato paste
- 2 tablespoons doubanjiang paste
- 8 tablespoons soy sauce
- 8 cups beef bone broth
- 8 teaspoons five spice powder
For the Kelp Noodles
- 6 tablespoons lemon juice
- 2 2/3 tablespoons baking soda
- 1 1/2 pounds kelp noodles
For Garnish
- 4 baby bok choy, cleaned and halved
- 4 green onion, diced
Instructions
- 1
In a large pot, combine the beef shank, yellow onion, tomatoes, minced garlic, minced ginger, tomato paste, doubanjiang paste, soy sauce, beef bone broth, and five spice powder. Bring to a boil, then reduce heat to a simmer.
⏱️ 5 min - 2
Simmer the soup for 25-40 minutes, or until the beef shank is tender enough to easily break apart with a fork. While the soup is simmering, proceed with preparing the noodles.
⏱️ 40 min
- 3
In a separate bowl, combine the kelp noodles with lemon juice and baking soda. Mix well and let marinate for 10 minutes.
⏱️ 10 min
- 4
After marinating, rinse the kelp noodles thoroughly under running water. Let them sit in a colander for 15 minutes to drain completely.
⏱️ 15 min
- 5
Once the beef is tender, carefully remove the beef shank, yellow onion, and tomatoes from the broth and set them aside to cool slightly. Strain the broth through a fine-mesh sieve into another pot or bowl to remove any solids, then set the clear broth aside.
⏱️ 5 min
- 6
Once the beef has cooled enough to handle, slice it into bite-sized cubes.
⏱️ 5 min
- 7
To assemble each serving, place a portion of the prepared kelp noodles into a serving bowl. Ladle in the hot beef broth, add a portion of the sliced beef, and top with a baby bok choy and diced green onion.
⏱️ 5 min
- 8
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Taiwanese Beef Kelp Noodle Soup
For the Beef Soup Base
- 1 pound beef shank, raw
- 1 yellow onion, quartered
- 4 tomato, halved
- 10 tablespoons minced garlic
- 4 tablespoons minced ginger
- 2 tablespoons tomato paste
- 2 tablespoons doubanjiang paste
- 8 tablespoons soy sauce
- 8 cups beef bone broth
- 8 teaspoons five spice powder
For the Kelp Noodles
- 6 tablespoons lemon juice
- 2 2/3 tablespoons baking soda
- 1 1/2 pounds kelp noodles
For Garnish
- 4 baby bok choy, cleaned and halved
- 4 green onion, diced
Instructions
- 1
In a large pot, combine the beef shank, yellow onion, tomatoes, minced garlic, minced ginger, tomato paste, doubanjiang paste, soy sauce, beef bone broth, and five spice powder. Bring to a boil, then reduce heat to a simmer.
⏱️ 5 min - 2
Simmer the soup for 25-40 minutes, or until the beef shank is tender enough to easily break apart with a fork. While the soup is simmering, proceed with preparing the noodles.
⏱️ 40 min - 3
In a separate bowl, combine the kelp noodles with lemon juice and baking soda. Mix well and let marinate for 10 minutes.
⏱️ 10 min - 4
After marinating, rinse the kelp noodles thoroughly under running water. Let them sit in a colander for 15 minutes to drain completely.
⏱️ 15 min - 5
Once the beef is tender, carefully remove the beef shank, yellow onion, and tomatoes from the broth and set them aside to cool slightly. Strain the broth through a fine-mesh sieve into another pot or bowl to remove any solids, then set the clear broth aside.
⏱️ 5 min - 6
Once the beef has cooled enough to handle, slice it into bite-sized cubes.
⏱️ 5 min - 7
To assemble each serving, place a portion of the prepared kelp noodles into a serving bowl. Ladle in the hot beef broth, add a portion of the sliced beef, and top with a baby bok choy and diced green onion.
⏱️ 5 min - 8
Serve immediately and enjoy!