Gluten-Free Taiwanese Beef Noodle Soup
Dive into the comforting and aromatic world of Gluten-Free Taiwanese Beef Noodle Soup, a hearty classic reimagined for gluten-free diets without sacrificing any of its authentic flavors. This bowl of indulgence features tender beef shank or brisket simmered in a rich broth infused with garlic, ginger, star anise, cinnamon, and Sichuan peppercorns, creating a symphony of warm spices. Gluten-free soy sauce and Shaoxing wine deliver bold umami notes, while vibrant bok choy and carrots bring freshness to every spoonful. Served over gluten-free noodles and topped with fresh cilantro and chili oil, this nourishing dish is perfect for cozy evenings or when you’re craving the bold flavors of Taiwanese cuisine. Impressively simple to prepare, it’s a sure hit for gluten-free food lovers and fans of Asian-inspired comfort food alike.
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Recipe Information
Ingredients
- 2 lbs Beef shank or brisket, cubed
- 0.5 cup Gluten-free soy sauce (tamari or coconut aminos)
- 0.25 cup Shaoxing wine (or dry sherry, gluten-free if labeled)
- 6 cloves Garlic, minced
- 2 inches Ginger, sliced
- 6 Scallions, chopped
- 3 pods Star anise
- 1 Cinnamon stick
- 2 Bay leaves
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons Tomato paste
- 8 cups Beef stock (gluten-free)
- 12 oz Gluten-free noodles
- 4 heads Bok choy, halved
- 2 Carrots, sliced
- 2 tablespoons Cooking oil
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
- 1 tablespoon Chili oil (optional)
Instructions
In a large pot, heat the cooking oil over medium heat. Add the minced garlic, sliced ginger, and half the chopped scallions. Sauté until aromatic, about 1-2 minutes.
Add the beef cubes to the pot and brown evenly on all sides, about 5-7 minutes.
Stir in the tomato paste, gluten-free soy sauce, Shaoxing wine (or dry sherry), sugar, and salt. Cook for another 1-2 minutes to coat the beef.
Add the star anise, cinnamon stick, bay leaves, and Sichuan peppercorns. Pour in the gluten-free beef stock and bring to a boil.
Reduce the heat to low, cover, and simmer the soup for about 2 hours until the beef is tender and the flavors have melded.
In the meantime, prepare the gluten-free noodles according to the package instructions. Drain and set aside.
Add the carrots and bok choy to the soup. Simmer for another 20 minutes until the vegetables are tender but not overcooked.
Taste the soup and adjust seasoning with salt or gluten-free soy sauce if necessary.
To serve, place a portion of the cooked noodles in a bowl. Ladle the beef and broth over the noodles. Top with fresh cilantro, chopped scallions, and a drizzle of chili oil if desired.
Enjoy your Gluten-Free Taiwanese Beef Noodle Soup piping hot!
Nutrition Facts
Calories |
3795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.3 g | 300% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 18668 mg | 812% | |
| Total Carbohydrate | 210.9 g | 77% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 28.2 g | ||
| Protein | 226.0 g | 452% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1331 mg | 102% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 8401 mg | 179% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
