Taiwanese Beef Noodle Soup by derekkchen

Taiwanese Beef Noodle Soup

derekkchen

4 servings

US

original

metric

4 servings

US

original

metric

Ingredients

Soup assembly

1 tsp light soy sauce

1 tsp black vinegar

Thin or thick fresh noodles

Scallions

Cilantro

Bok choy

Pickled mustard greens

water

Blanching

2 beef shanks

green onion(quartered)

2 inch knobs of ginger(sliced)

¼ cup Shaoxing wine

Water

Soup base

3 tbsp neutral oil

1 onion(sliced)

2 green onion(quartered)

8 cloves garlic(smashed)

2 inch knobs of ginger(sliced)

3 tbsp spicy broad bean paste(doubanjiang)

4 tomatoes(chopped)

1 cup Shaoxing wine

½ cup light soy sauce

½ cup dark soy sauce

2 tbsp rock sugar

4 star anise

2 black cardamom pods

1 stick cinnamon

3 cloves

2 bay leaves

3 dried red chillies

1 tbsp fennel seeds

1 tbsp Sichuan peppercorns

1 tbsp coriander seeds

9 cups beef stock

½ tsp Chinese 5 spice

½ tsp white pepper

Salt to taste

1 Apple (halved)

Tools

pot

bowl

wok

pan

knife

strainer

Directions

Soup assembly

Step 1

Boil fresh noodles and bok choy for 2 minutes.

water

Bok choy

Thin or thick fresh noodles

pot

Step 2

Toss noodles in 1 tsp each of light soy sauce and Chinese black vinegar.

1 tsp light soy sauce

1 tsp black vinegar

bowl

Step 3

Add bok choy, beef, and the soup.

Bok choy

Step 4

Garnish with scallions, cilantro and pickled mustard greens.

Scallions

Cilantro

Pickled mustard greens

Blanching

Step 1

Add everything to a pot, cover with water and bring to a boil(10-15 minutes).

2 beef shanks

green onion(quartered)

2 inch knobs of ginger(sliced)

¼ cup Shaoxing wine

Water

pot

Step 2

Remove the beef and rinse under cold water.

Soup base

Step 1

In a large pot or wok sauté aromatics on medium heat until fragrant.

3 tbsp neutral oil

1 onion(sliced)

2 green onion(quartered)

8 cloves garlic(smashed)

2 inch knobs of ginger(sliced)

wok

Step 2

Add spicy broad bean paste and cook for a few minutes until all aromatics are coated in paste.

3 tbsp spicy broad bean paste(doubanjiang)

Step 3

Add tomatoes, Shaoxing wine, light and dark soy sauce, and rock sugar. Simmer for 5 minutes.

4 tomatoes(chopped)

1 cup Shaoxing wine

½ cup light soy sauce

½ cup dark soy sauce

2 tbsp rock sugar

Step 4

In a dry pan, toast all of the spices until fragrant.

4 star anise

2 black cardamom pods

1 stick cinnamon

3 cloves

2 bay leaves

3 dried red chillies

1 tbsp fennel seeds

1 tbsp Sichuan peppercorns

1 tbsp coriander seeds

pan

Step 5

Add everything to a pot, cover with beef stock, and season with Chinese 5 spice, white pepper, and salt(add a little and taste at the end to adjust).

9 cups beef stock

½ tsp Chinese 5 spice

½ tsp white pepper

Salt to taste

pot

Step 6

Add the apple for sweetness and simmer on low heat with the lid on for 3 hours or until the beef is tender.

1 Apple (halved)

Step 7

Remove the beef and slice into 1/4 inch pieces.

knife

Step 8

Strain the soup and keep warm.

strainer

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