Taiwanese Beef Noodle Soup
Tender beef is slow-braised in a rich, aromatic broth with tomatoes and spices, then served over noodles.
Ingredients
- 3 lbs beef shank or chuck roast cut into 1.5-inch cubes, 1.4 kg
- 4 slices fresh ginger for blanching
- 2 tbsp neutral oil
- 1 large yellow onion cut into 1-inch pieces
- 2 large tomatoes each cut into 8 wedges
- 6 garlic cloves smashed
- 3 slices fresh ginger
- 6 scallions white parts cut to 2-inch lengths, green parts thinly sliced for garnish
- 2 dried red chilis or to taste
- 1 tbsp doubanjiang spicy broad bean paste
- 1 tbsp tomato paste
- 1 tbsp dark brown sugar or rock sugar
- 1/2 cup Shaoxing wine 120 ml
- 1/4 cup soy sauce 60 ml
- 3 tbsp dark soy sauce
- 3 star anise
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp coriander seeds
- 8 cups water divided, 1.9 L
- 1 lb fresh Chinese wheat noodles 450 g
- 1 lb bok choy trimmed, 450 g
- Salt to taste
- For serving : chili oil chopped pickled mustard greens, optional
Instructions
- Place the beef cubes and 4 slices of ginger in a large pot. Cover with cold water by 2 inches. Bring to a boil and cook for 5 minutes, skimming any foam that rises. Drain the beef in a colander and rinse the pieces with water. Discard the cooking liquid and ginger.
- While the beef blanches, toast the spices. Place the star anise, cinnamon stick, bay leaves, and coriander seeds in a dry Dutch oven or large pot over medium heat. Toast for 1-2 minutes until fragrant. Remove the spices and set them aside.
- Add the neutral oil to the same pot over medium-high heat. Add the onion, tomatoes, garlic, 3 slices of ginger, and scallion whites. Sauté for 3-4 minutes until the onion and tomatoes soften. Stir in the doubanjiang, tomato paste, and brown sugar, and cook for 1 minute.
- Return the blanched beef to the pot. Stir to coat the beef with the aromatics. Pour in the Shaoxing wine, soy sauce, and dark soy sauce. Add the toasted spices and 8 cups of water, or enough to cover everything by about 1 inch. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 2 to 2.5 hours. The beef should be very tender when done. The internal temperature will be well above 145°F (63°C).
- When the beef is nearly done, cook the noodles according to package directions in a separate large pot of boiling water. In the last 3-4 minutes of cooking, add the bok choy to the pot with the noodles to blanch. Drain both and rinse the noodles briefly to remove excess starch.
- Taste the beef broth and adjust seasoning with salt or more soy sauce if needed. Remove the whole spices before serving.
- Divide the cooked noodles and bok choy among four large bowls. Ladle the beef and hot broth over the noodles. Garnish with the sliced scallion greens and optional chili oil or pickled mustard greens. Serve immediately.
Notes
Different brands of doubanjiang have different levels of salt and spice. Adjust the amount to your preference.
The beef broth can be made one or two days in advance. Let it cool completely before storing it in the refrigerator. Reheat gently on the stove before serving.
Beef shank is preferred for its texture after long cooking, but a well-marbled chuck roast is a great alternative.
For food safety, whole cuts of beef should reach a minimum internal temperature of 145°F (63°C) and be allowed to rest for 3 minutes. This dish is braised far beyond that point to achieve tenderness.