Taiwan / Soup
Taiwanese beef noodle soup
Wheat noodles in a dark broth of beef shank with fermented bean paste and spices.
Ingredients
- Beef shank, with tendon1 kg
- Wheat noodles400 g
- Doubanjiang3 tbsp
- Soy sauce100 ml
- Shaoxing wine100 ml
- Ginger50 g
- Garlic8 cloves
- Tomatoes3
- Star anise3
- Cinnamon stick1
- Rock sugar30 g
- Bok choy300 g
- Pickled mustard greens100 g
- Spring onion4
- Vegetable oil60 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cover the meat with cold water, bring it up, boil two minutes and drain; this removes the scum.
Fry the ginger, garlic and doubanjiang in oil for five minutes, until the oil turns red.
Add the tomatoes, wine and soy sauce, cook three minutes and return the meat to the pot.
Add water two fingers above the meat, drop in the star anise, cinnamon and sugar and simmer two hours.
Lift out the meat, cut it into thick slices and return it to the broth for ten minutes.
Cook the noodles in a separate pot of clean water and blanch the bok choy.
Divide the noodles between bowls, add the meat and greens, ladle over the broth and top with pickled mustard greens and spring onion.
