Taiwanese Beef Noodle Soup
Warm your soul with a bowl of **Taiwanese Beef Noodle Soup**, a rich and aromatic dish that captures the essence of Taiwanese comfort food. This recipe features tender chunks of braised beef shank simmered to perfection in a deeply flavorful broth infused with soy sauce, Shaoxing wine, star anise, and Sichuan peppercorns. The addition of fresh ginger, garlic, and tomatoes enhances the broth’s complexity, making each spoonful an irresistible delight. Served over chewy Chinese wheat noodles and paired with lightly blanched bok choy, this soup is a perfect balance of savory, spicy, and umami flavors. Garnished with fresh cilantro and scallions, this hearty, slow-cooked dish is ideal for chilly days or whenever you crave a taste of authentic Taiwanese cuisine. Whether you're a seasoned home cook or new to Asian-inspired recipes, this stew-like noodle soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds Beef shank
- 10 cups Water
- 4 cups Beef stock
- 0.5 cup Soy sauce
- 0.25 cup Dark soy sauce
- 0.25 cup Shaoxing wine
- 2 tablespoons Sugar
- 3 pieces Star anise
- 1 teaspoon Sichuan peppercorns
- 3 slices Ginger
- 6 cloves Garlic
- 3 pieces Scallions
- 0.5 cup Cilantro
- 1 large Tomato, chopped
- 1 pound Beef bones
- 1 pound Chinese wheat noodles
- 2 bunches Bok choy
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
Instructions
Rinse the beef shank and beef bones under cold water. Cut the beef shank into large chunks.
In a large pot, bring the 10 cups of water to a boil. Add the beef shank and beef bones, and blanch them for about 5 minutes. Remove and rinse under cold water. Discard the blanching water.
In the same pot, add vegetable oil and heat over medium-high heat. Add ginger slices, crushed garlic cloves, and the white parts of the scallions (save the green parts for garnish). Sauté for about 2 minutes until fragrant.
Add the chopped tomato and continue to sauté for another 2 minutes until soft.
Return the beef shank and bones to the pot. Pour in the soy sauce, dark soy sauce, Shaoxing wine, and 4 cups of beef stock.
Add sugar, star anise, Sichuan peppercorns, and salt. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 3 hours, stirring occasionally.
Once the beef is tender, adjust the salt to taste if needed.
In a separate pot, bring water to a boil and cook the bok choy for about 3 minutes, until just tender. Remove and set aside.
Using the same boiling water, cook the Chinese wheat noodles according to package instructions. Drain and set aside.
To serve, place a portion of noodles in each bowl, top with chunks of beef, and ladle the hot broth over it. Add some bok choy to each bowl.
Garnish with chopped green parts of scallions and fresh cilantro.
Serve hot and enjoy the rich and savory Taiwanese Beef Noodle Soup!
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 2561 mg | 111% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.4 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1159 mg | 25% | |
*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.
