This satisfying dish merges vibrant flavors like star anise, soy sauce, and chili, creating a warm, delightful meal perfect for any time of year. Use this step-by-step recipe to craft an authentic Taiwanese Beef Noodle Soup in your own kitchen.This satisfying dish merges vibrant flavors like star anise, soy sauce, and chili, creating a warm, delightful meal perfect for any time of year. Use this step-by-step recipe to craft an authentic Taiwanese Beef Noodle Soup in your own kitchen.
Ingredients :
2 lbs beef shank or brisket, cut into 2-inch chunks
1 tablespoon vegetable oil
1 large onion, sliced
4 cloves garlic, minced
2-inch piece of ginger, sliced
2 star anise pods
1 cinnamon stick
2 tablespoons chili bean paste (doubanjiang)
1/2 cup soy sauce
1/4 cup dark soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
2 tomatoes, quartered
6 cups beef broth
2 cups water
1 lb wheat noodles (fresh or dried)
2 cups bok choy, chopped
4 green onions, chopped (for garnish)
Fresh cilantro (for garnish)
Optional: chili oil for extra spice
Method :
To eliminate contaminants, blanch the beef by immersing it in hot water for two to three minutes. Drain, rinse, and set aside.
Add Spices and Seasonings: Stir in star anise, cinnamon stick, and chili bean paste. Cook for 1-2 minutes to release their aromas.
Build the Broth: Add soy sauce, dark soy sauce, rice wine, brown sugar, tomatoes, beef broth, and water. Stir well to combine.
Let the beef simmer: Add the blanched meat to the saucepan. The meat should be tender after two to three hours of cooking under cover.
Cook the Noodles: In a separate pot, cook wheat noodles according to package instructions. Drain and set aside.
Blanch Bok Choy: In the same pot, blanch bok choy for 1-2 minutes until vibrant green. Drain and set aside.
Assemble the Dish: Divide noodles among bowls. Ladle hot broth and beef over the noodles. Top with bok choy, green onions, and cilantro.