Chinese

Taiwanese Beef Noodle Soup

Name: Taiwanese Beef Noodle Soup
Total time: 150 min
Yield: 5 servings
Cuisine: Chinese
Ingredients: 2 lbs beef shank, cut into 2-inch chunks; 3 tbsp doubanjiang (spicy fermented bean paste); 4 Roma tomatoes, quartered; 6 slices fresh ginger; 2 star anise pods and 1 cinnamon stick; 1/3 cup light soy sauce; 1 lb fresh wheat noodles; 1 head baby bok choy, halved

A rich, deeply spiced braised beef broth with tender shank and chewy wheat noodles.

150 minutes

Serves 5

Lunch/Dinner

Contains common allergens

Soy Wheat

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Instructions

6 steps

1
Blanch the beef chunks in boiling water for 3 minutes to release scum, then drain and rinse the pieces clean.

2
Heat a heavy pot over medium, add a splash of oil, and fry the ginger and doubanjiang for 1 minute until the oil reddens, then add the tomatoes and cook 3 minutes until softened.
3
Return the beef to the pot with the star anise, cinnamon, soy sauce, and enough water to cover by 2 inches, then bring to a boil.
4
Lower the heat to a gentle simmer, cover, and braise for 1 1/2 to 2 hours until the beef is fork-tender and the broth is rich and aromatic.
5
Near the end, cook the wheat noodles in a separate pot of boiling water for 3 to 4 minutes until chewy, then blanch the bok choy for 1 minute and drain both.
6
Divide the noodles among deep bowls, ladle over the beef and broth, top with bok choy, and serve piping hot.

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