Taiwanese Beef Noodle Soup
Taiwan’s national comfort food: tender braised beef in a rich, spiced broth ladled over chewy wheat noodles. The broth is deeply savory with a hint of warmth from five-spice.
Ingredients
- 2 lbs (900g) beef shank or stew meat, cut into chunks
- 1 lb (450g) fresh wheat noodles (or dried)
- 2 large tomatoes, quartered
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 3-inch piece ginger, sliced
- 3 tablespoons soy sauce
- 2 tablespoons doubanjiang (spicy bean paste)
- 1 tablespoon sugar
- 2 star anise
- 1 cinnamon stick
- 1 teaspoon five-spice powder
- 8 cups water
- 2 tablespoons vegetable oil
- Baby bok choy, scallions, and cilantro for topping
Instructions
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1
Heat oil in a large pot over high heat. Sear beef chunks until browned on all sides, about 5 minutes. Remove and set aside.
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2
In the same pot, cook onion, garlic, and ginger until fragrant, about 3 minutes. Add doubanjiang and stir for 1 minute. Add tomatoes and cook 2 minutes.
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3
Return beef to the pot. Add soy sauce, sugar, star anise, cinnamon, five-spice, and water. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2 hours until the beef is very tender.
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4
Remove star anise and cinnamon stick. Taste and adjust seasoning with soy sauce or salt.
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5
Cook noodles according to package. Blanch bok choy in the broth for 1 minute. Divide noodles among bowls, ladle broth and beef over, top with bok choy, scallions, and cilantro.
