Taiwanese Beef Noodle Soup
A rich, deeply spiced braised beef broth with tender shank and chewy wheat noodles.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Taiwanese Beef Noodle Soup to your week, check it against your household's allergens, and build the shopping list automatically.