Taiwanese Beef Noodle Soup

This Taiwanese Beef Noodle Soup Recipe is just like a hug in a bowl, with perfectly orchestrated spicy, savoury, fresh, salty deliciousness. Just imagine tender chunks of beef, immersed in an impossibly flavourful broth, over a bed of chewy noodles – perfect for a cold day!

Taiwnese Beef Noodle Soup Recipe

Taiwanese Beef Noodle Soup

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Serves: 2

Ingredients

  • 1 tablespoon neutral oil
  • 450g braising beef sliced into 1-inch chunks (beef shank, beef chuck, tri-tip roast or flank steak works too)
  • Salt and pepper to taste (I use about 1/8 teaspoon each)
  • 1/2 large onion
  • 1/4 cup garlic gloves, peeled and smashed
  • 2 spring onions
  • 2 tablespoons spicy chilli broad bean baste (doubanjiang)
  • 1 teaspoon grated ginger
  • 1 litre water
  • 1/4 cup shaoxing wine
  • 1 small tomato, diced
  • 1/4 cup soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon granulated sugar
  • 2 pieces star anise
  • 1/4 teaspoon five-spice powder
  • TO SERVE:
  • 3 small heads baby bok choy, ends trimmed
  • 250g noodles of your choice (I used thick rice vermicelli)
  • 2-3 spring onions
  • 1/4 cup coarsely chopped cilantro

Instructions

1

Heat the oil up in a large pot over medium-high heat. While it’s heating up, season the beef generously with salt and pepper. Once the oil is hot enough (it’ll look like its shimmering), add the beef in to sear. Turn it occasionally until browned on all sides- this should take about 5-7 minutes.

2

Remove the beef from the pot. Add the onion, garlic, spring onions, and ginger to the pot and cook for 4-5 minutes, stirring, until onion just begins to soften. Add the spicy bean paste and stir to distribute.

3

Add the beef back into the pot, along with water, shaoxing wine, tomato, soy sauce, dark soy sauce, star anise and five-spice powder. Bring the mixture to a boil before lowering the heat to medium-low and let simmer away for at least 2 hours, ideally 3. If any scum forms at the top, simply skim it off. (Note: You can make Steps 1-3 the night before and let the stew chill in the fridge overnight)

4

When you’re ready to eat, bring the stew up to a boil again while you prepare the bok choy and noodles. If the soup has cooked down too much, add a cup or so of water to dilute it slightly.

5

For the bok choy and noodles, bring a medium pot of water to boil. Add the bok choy and simmer for 3-4 minutes, or until its tender and leaves are dark green. Remove with tongs once it’s done and add the noodles; cook the noodles according to the package. Divide the noodles, bok choy, beef, and broth evenly, then top with spring onions and cilantro and enjoy! (Note: Do not cook the noodles in the stew, it will make the broth really starchy)

Looking for more beefy recipes? Be sure to check out my collection over here!

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