Taiwanese Beef Noodle Soup is a rich, savory, and aromatic dish featuring tender beef, flavorful broth, and chewy noodles. It’s Taiwan’s most famous comfort food and a must-try for noodle lovers!
Ingredients:
For the Beef & Broth:
- 2 lbs beef shank (or brisket, short ribs)
- 8 cups water (for boiling beef)
- 1 tablespoon oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2-inch piece ginger, sliced
- 2 star anise pods
- 2 dried chilies (optional, for heat)
- ¼ cup soy sauce
- 2 tablespoons dark soy sauce (for deeper color)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon rock sugar (or brown sugar)
- 6 cups beef broth (or water)
- 2 tomatoes, chopped
- 1 cinnamon stick
- 2 bay leaves
For Serving:
- 12 oz wheat noodles (Taiwanese or udon)
- 2 cups bok choy or baby spinach, blanched
- 2 green onions, chopped
- Cilantro, for garnish
- ½ teaspoon chili oil (optional)
Instructions:
1. Prepare the Beef:
- In a large pot, bring 8 cups of water to a boil.
- Add beef shank and boil for 5 minutes to remove impurities.
- Drain and rinse the beef with cold water.
2. Sauté the Aromatics:
- In a large pot or Dutch oven, heat 1 tablespoon oil over medium heat.
- Add onion, garlic, ginger, star anise, and dried chilies. Sauté for 3-4 minutes until fragrant.
3. Simmer the Broth:
- Add the blanched beef, soy sauce, dark soy sauce, Shaoxing wine, rock sugar, beef broth, tomatoes, cinnamon stick, and bay leaves.
- Bring to a boil, then reduce to a low simmer. Cover and cook for 2-3 hours until the beef is fork-tender.
4. Cook the Noodles & Vegetables:
- In a separate pot, cook wheat noodles according to package instructions.
- Blanch bok choy in hot water for 1 minute, then drain.
5. Assemble & Serve:
- Place cooked noodles in a bowl.
- Ladle the beef and broth over the noodles.
- Top with bok choy, green onions, cilantro, and chili oil.
- Serve hot and enjoy!
Tips:
- For a deeper broth flavor, simmer for up to 4 hours.
- Make it spicy by adding chili paste or Sichuan peppercorns.
- Store leftovers in the fridge for up to 3 days—the flavors get even better!
