Kitchen Recipe Collection
Taiwanese Beef Noodle Soup
A deeply savory, comforting bowl of tender braised beef shank, chewy wheat noodles, and a rich, spiced dark broth.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 1kg beef shank (with tendons)
- 4 portions thick wheat noodles
- 2 tomatoes, quartered
- 1 large daikon radish, peeled and chunked
- 3 scallions, cut into sections
- 1 head garlic, halved
- 2 inches ginger, sliced
- 2 tbsp Doubanjiang (chili bean paste)
- 1/2 cup soy sauce
- 1/4 cup dark soy sauce
- 1/2 cup Shaoxing wine
- 1 spice packet (star anise, cinnamon, fennel, cloves, Sichuan peppercorns)
- Bok choy for garnish
Equipment
- Large heavy-bottomed pot or Dutch oven
- Strainer
Instructions
- 1
Blanch the Beef
Place the whole beef shank in a pot of cold water. Bring to a boil for 5 minutes to remove impurities. Rinse under cold water.
- 2
Cut the Beef
Cut the blanched beef shank into large 2-inch chunks. It will shrink during braising.
- 3
Sauté Aromatics
In a heavy pot, heat oil. Sauté the ginger, garlic, and scallions until lightly browned and fragrant.
- 4
Fry Doubanjiang
Add the Doubanjiang and fry for 1 minute until the oil turns red.
- 5
Sear the Beef
Add the beef chunks and toss in the chili oil and aromatics.
- 6
Add Liquids
Pour in the soy sauce, dark soy sauce, and Shaoxing wine. Let it bubble for 2 minutes to cook off the alcohol.
- 7
Add Veggies and Spices
Add the quartered tomatoes and the spice packet. The tomatoes add a crucial subtle acidity to the broth.
- 8
Simmer
Cover with water (about 8 cups). Bring to a boil, then reduce to a low simmer. Cover and braise for 1.5 hours.
- 9
Add Daikon
Add the daikon radish chunks and simmer for another 30 minutes until the beef and tendons are meltingly tender.
- 10
Boil Noodles
In a separate pot, boil the wheat noodles until al dente. Drain and place in serving bowls.
- 11
Blanch Greens
Blanch the bok choy in the noodle water for 1 minute.
- 12
Assemble
Ladle the rich, dark broth and beef chunks over the noodles. Garnish with pickled mustard greens (suan cai) if desired.
Cooking Tips
- Beef shank is the best cut because the layers of tendon melt during the long braise, providing a gelatinous, rich texture.
- The broth always tastes best the next day after the flavors have melded in the fridge.
Variations
- Clear Broth Version: Omit the soy sauce and Doubanjiang, using only ginger, scallions, and white peppercorns for a delicate clear soup.
Nutrition Estimate
650 calories · 45g protein · 65g carbs · 20g fat · 5g fiber per serving
