Taiwanese Beef Noodle Soup
Took a few days to fulfill Easter orders, Spring clean & order takeout while supporting local. But we’re back and ready to cook! Since it’s snowing on Easter, there really is no better time for this spicy flavor bomb of a soup! AND, with a few easy modifications, it works great as a hot pot broth!
INGREDIENTS
3 pounds beef shank, cut into 2-inch chunks of whatever cut of beef you like! (i.e. Tendon, tenderloin, chuck etc)
10 cups water, beef stock -or- combination
2 tbsp oil
3-inch piece of ginger, peeled and split in half
6 cloves garlic, smashed
4 scallions, cut into 2-inch segments
1 onion, cut into wedges
1 large tomato, cut into wedges
3 dried chilies, ripped in half
1 tbsp tomato paste -or- ketchup
2 tbsp spicy bean paste (douban jiang)
1 tbsp palm sugar -or- white sugar
1/2 cup soy sauce
1/2 cup Shaoxing wine -or- sweet white wine
Chinese aromatic herbs packet (lu bao)
Fresh white noodles -or- egg noodles
Baby bok choy for each serving
Cilantro, finely chopped
Scallions, finely chopped
Pickled mustard greens to taste (optional & can be store bought)
DIRECTIONS
Parboil meat (and bones should you choose to add). Bring pot of water to a boil. Add meat and bones. Boil for 3 minutes. Skim and strain. Set meat and bones aside
In a large stockpot, heat oil.
Sauté garlic, onion, and ginger. Remove and set aside.
Heat pot again. Add meat, douban jiang, tomatoes, tomato paste, and scallions. Stir fry until meat is coated and slightly browned. Add wine and soy sauce to deglaze while scraping the bottom of the pot. Add the aromatics back in, stock/water, dried chilis, sugar, Lu Bao spice packet, and bones. Bring to a boil, then reduce to low to simmer for 3 hours.
ASSEMBLING INSTRUCTIONS
In a separate pot of boiling water, blanch the bok choy. Then boil the noodles per package instructions.
Assemble noodles, bok Chou, and meat in a bowl. Make sure to strain the broth when pouring into the bowl. Garnish with scallions, cilantro, and pickled mustard. Don’t forget to slurp!
FOR HOT POT BROTH
Replace water with all beef broth
Omit meat and bones
Follow all the steps in an instant pot on sauté mode, then pressure cook on high for 35 minutes
