Taiwanese Beef Noodle Soup
Taiwanese Beef Noodle Soup
Ingredients
For the Soup Base
- 2 kg beef shank
- 2 tablespoons neutral oil, as needed
- 1 piece ginger, sliced
- 1 bulb garlic, halved
- 3 stalks scallions, cut in large pieces
- 2 carrots, peeled and roughly chopped
- 2 tomato, quartered
- 2 onion, halved
- 2 tablespoons chili bean paste (doubanjiang)
- 1 tablespoon soybean paste
- 100 ml light soy sauce
- 1 tablespoon tomato paste
- 50 ml Shaoxing rice wine
- 3 tablespoons sugar
- 3 pods star anise
- 1/2 teaspoon fennel seeds
- 1 cinnamon stick
- 8 cups beef stock, or as needed to cover
To Serve
- 4 servings noodles, wide, flat noodles recommended
- 4 heads pakchoi
- 1/4 cup scallions, chopped, for garnish
- 1/4 cup cilantro, chopped, for garnish
- 1 tablespoon chili oil, optional, for garnish
- 1 tablespoon black vinegar, optional, for garnish
Instructions
- 1
Sear the beef shank: In a large pan or Dutch oven, heat a small amount of neutral oil over high heat. Add the beef shank pieces and sear until well-charred on all sides. Remove the beef from the pan and set aside.
⏱️ 10 min
- 2
Sauté aromatics and pastes: In the same pan (add more neutral oil if needed), reduce heat to medium-high. Add the sliced ginger, halved garlic, large pieces of scallions, carrots, and halved onions. Sauté until fragrant and slightly softened, about 5-7 minutes. Add the chili bean paste and soybean paste, stirring constantly, and fry until dark and aromatic, about 2-3 minutes.
⏱️ 10 min
- 3
Combine and simmer: Return the seared beef shank to the pot with the aromatics. Add the light soy sauce, Shaoxing rice wine, quartered tomatoes, sugar, star anise, fennel seeds, cinnamon stick, and tomato paste. Pour in enough beef stock to completely cover all the ingredients. Bring the mixture to a rolling boil.
⏱️ 10 min
- 4
Braise the beef: Once boiling, reduce the heat to low, cover the pot, and simmer gently for 2 1/2 hours, or until the beef is fork-tender. Skim off any foam or excess fat that rises to the surface during cooking.
⏱️ 150 min
- 5
Prepare noodles and pakchoi: While the beef is simmering, cook the noodles according to package instructions. In a separate pot, blanch the pakchoi until tender-crisp. Drain both and set aside.
⏱️ 10 min
- 6
Serve: To assemble, place a portion of cooked noodles into each serving bowl. Top with slices of the tender beef shank and some blanched pakchoi. Ladle the hot broth generously over the noodles and beef. Garnish with fresh chopped scallions and cilantro. For an extra kick, add a drizzle of chili oil or a splash of black vinegar, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Taiwanese Beef Noodle Soup
For the Soup Base
- 2 kg beef shank
- 2 tablespoons neutral oil, as needed
- 1 piece ginger, sliced
- 1 bulb garlic, halved
- 3 stalks scallions, cut in large pieces
- 2 carrots, peeled and roughly chopped
- 2 tomato, quartered
- 2 onion, halved
- 2 tablespoons chili bean paste (doubanjiang)
- 1 tablespoon soybean paste
- 100 ml light soy sauce
- 1 tablespoon tomato paste
- 50 ml Shaoxing rice wine
- 3 tablespoons sugar
- 3 pods star anise
- 1/2 teaspoon fennel seeds
- 1 cinnamon stick
- 8 cups beef stock, or as needed to cover
To Serve
- 4 servings noodles, wide, flat noodles recommended
- 4 heads pakchoi
- 1/4 cup scallions, chopped, for garnish
- 1/4 cup cilantro, chopped, for garnish
- 1 tablespoon chili oil, optional, for garnish
- 1 tablespoon black vinegar, optional, for garnish
Instructions
- 1
Sear the beef shank: In a large pan or Dutch oven, heat a small amount of neutral oil over high heat. Add the beef shank pieces and sear until well-charred on all sides. Remove the beef from the pan and set aside.
⏱️ 10 min - 2
Sauté aromatics and pastes: In the same pan (add more neutral oil if needed), reduce heat to medium-high. Add the sliced ginger, halved garlic, large pieces of scallions, carrots, and halved onions. Sauté until fragrant and slightly softened, about 5-7 minutes. Add the chili bean paste and soybean paste, stirring constantly, and fry until dark and aromatic, about 2-3 minutes.
⏱️ 10 min - 3
Combine and simmer: Return the seared beef shank to the pot with the aromatics. Add the light soy sauce, Shaoxing rice wine, quartered tomatoes, sugar, star anise, fennel seeds, cinnamon stick, and tomato paste. Pour in enough beef stock to completely cover all the ingredients. Bring the mixture to a rolling boil.
⏱️ 10 min - 4
Braise the beef: Once boiling, reduce the heat to low, cover the pot, and simmer gently for 2 1/2 hours, or until the beef is fork-tender. Skim off any foam or excess fat that rises to the surface during cooking.
⏱️ 150 min - 5
Prepare noodles and pakchoi: While the beef is simmering, cook the noodles according to package instructions. In a separate pot, blanch the pakchoi until tender-crisp. Drain both and set aside.
⏱️ 10 min - 6
Serve: To assemble, place a portion of cooked noodles into each serving bowl. Top with slices of the tender beef shank and some blanched pakchoi. Ladle the hot broth generously over the noodles and beef. Garnish with fresh chopped scallions and cilantro. For an extra kick, add a drizzle of chili oil or a splash of black vinegar, if desired. Serve immediately.
⏱️ 5 min