Picture the rich aroma of savory broth wafting through your kitchen as you prepare a comforting bowl of Taiwanese Beef Noodle Soup.
This hearty dish is surprisingly simple to make, with tender beef and fresh vegetables coming together to create a soul-warming meal.
As the ingredients simmer and meld, the transformation is pure magic, resulting in a flavorful masterpiece.
Let’s bring this delightful soup to life and indulge in its comforting embrace.
Kitchen Tools Required
- 1 large pot
- 1 medium pot
- 1 strainer
- 1 wooden spoon
- 1 ladle
Ingredients
- 2 pounds beef shank, cut into chunks
- 8 cups water
- 2 tablespoons vegetable oil
- 2 medium onions, sliced
- 4 cloves garlic, minced
- 2 inches ginger, sliced
- 1 cup soy sauce
- 1/4 cup rice wine
- 2 tablespoons rock sugar
- 2 star anise
- 1 cinnamon stick
- 4 large tomatoes, quartered
- 1 pound fresh wheat noodles
- 4 cups baby bok choy
- 2 stalks green onions, chopped
- 1 tablespoon chili paste (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Taiwanese Beef Noodle Soup, you can follow this timeline:
- Reading and Preparation (15 minutes)
- Take some time to read through the entire recipe and instructions to guarantee you understand each step and have all the necessary ingredients and equipment ready.
- Initial Prep Work (20 minutes)
- Begin by cutting the beef shank into chunks.
- Slice the onions, mince the garlic, and slice the ginger.
- Quarter the tomatoes and chop the green onions.
- Gather all remaining ingredients and equipment.
- Cooking Stage 1 (30 minutes)
- Bring 8 cups of water to a boil, add the beef shank, and cook for 5 minutes.
- Drain and rinse the beef under cold water.
- Heat vegetable oil in the same pot and sauté onions, garlic, and ginger until fragrant.
- Add the cleaned beef shank and stir.
- Cooking Stage 2 (2 hours)
- Pour in soy sauce, rice wine, rock sugar, star anise, and cinnamon stick, and stir well.
- Add tomatoes and cover with water, bringing the mixture to a boil.
- Reduce heat, cover, and let simmer for about 2 hours until the beef is tender.
- Noodle and Bok Choy Preparation (15 minutes)
- During the last few minutes of the simmering process, bring a medium pot of water to a boil.
- Cook the wheat noodles according to package instructions and drain.
- Blanch the baby bok choy in the same boiling water for 2 minutes, then remove and set aside.
- Final Steps and Serving (20 minutes)
- Remove the beef from the soup and strain the broth to remove solids.
- Return the beef and strained broth to the pot, and adjust seasoning if necessary.
- Assemble the bowls by placing noodles first, then ladle over the beef and broth, and top with bok choy and green onions.
- Add chili paste if desired.
- Resting and Enjoying (10 minutes)
- Allow the soup to rest for 10 minutes to let the flavors meld before serving and enjoying your meal.
Adjust according to your pace and any additional preparation you may wish to undertake, such as preparing optional toppings.
Recipe Instructions
In a large pot, bring water to a boil and add the beef shank, cooking for 5 minutes to remove impurities.
Drain the beef and rinse under cold water to clean.
In the same pot, heat vegetable oil over medium heat and add onions, garlic, and ginger, sautéing until fragrant.
Add the cleaned beef shank to the pot and stir to combine with the aromatics.
Pour in soy sauce, rice wine, rock sugar, star anise, and cinnamon stick, stirring well.
Add tomatoes and cover the mixture with water, bringing it to a boil.
Reduce heat to a simmer, cover, and let cook for about 2 hours until the beef is tender.
In a medium pot, bring water to a boil and cook the wheat noodles according to package instructions, then drain.
Blanch baby bok choy in the same pot of boiling water for 2 minutes, then remove and set aside.
Remove the beef from the soup and strain the broth to remove solids.
Return the beef and strained broth to the pot and adjust seasoning if necessary.
To serve, place noodles in bowls, ladle over the beef and broth, and top with bok choy and green onions.
Add chili paste for extra heat, if desired.
Serving Tips
- Pickled Vegetables: Serve alongside for a tangy contrast to the rich and savory broth.
- Steamed Dumplings: Pair with the soup for an added texture and a more filling meal.
- Jasmine Rice: Offer as a side to soak up the flavorful broth and enjoy the dish in a different way.
- Spicy Kimchi: Add a spicy kick that complements the hearty flavors of the soup.
- Scallion Pancakes: Enjoy as a crispy side that pairs well with the tender beef and noodles.
Storage
To store Taiwanese Beef Noodle Soup, keep the broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheat gently to maintain flavor and texture.
Freezing
To freeze Taiwanese Beef Noodle Soup, cool the broth and beef separately.
Store in airtight containers and freeze.
Defrost in the fridge overnight.
Reheat before adding fresh noodles and vegetables.
Reheating
To reheat Taiwanese Beef Noodle Soup, gently warm it on the stove over low heat.
Make certain the beef remains tender.
Add fresh noodles and bok choy to maintain texture and flavor.
Final Thoughts
Taiwanese Beef Noodle Soup is a comforting and flavorful dish that captures the essence of Taiwanese cuisine.
The combination of tender beef, aromatic broth, and fresh noodles creates a satisfying meal that’s perfect for any occasion.
Preparing the broth a day in advance can enhance the depth of flavor, making the dish even more delicious.
Don’t forget to adjust the spice level according to your preference, and enjoy this classic Taiwanese dish with family and friends.
Frequently Asked Questions
What Is the Origin of Taiwanese Beef Noodle Soup?
You’re curious about its origin, right? Taiwanese Beef Noodle Soup originated in Taiwan during the 20th century, influenced by Chinese culinary traditions. It’s a delicious fusion of rich flavors and cultural history, making it a beloved national dish.
Can I Use a Different Cut of Beef for the Soup?
You can definitely switch the beef cut, like using brisket or chuck. Each offers unique textures and flavors. Experimentation might enhance richness or tenderness, making your dish more personalized. Explore these variations to discover your perfect blend.
How Can I Make the Soup Spicier Without Chili Paste?
You can boost the soup’s spiciness by adding sliced fresh chili peppers or a dash of chili oil. Experiment with Sichuan peppercorns for a numbing heat. Taste as you go to find your preferred spice level.
Is It Possible to Make a Vegetarian Version of This Soup?
You’ll definitely find a vegetarian version possible! Replace beef with tofu or mushrooms for depth. Use vegetable broth, and add extra spices like star anise and cinnamon. Enhance flavors with soy sauce and fresh veggies for richness.
What Are Some Traditional Side Dishes to Serve With This Soup?
You’d love pairing this with pickled vegetables, which add a revitalizing tang. Try serving it alongside scallion pancakes for a crispy texture contrast. Don’t forget small dishes of kimchi or tofu for a delightful flavor balance.
Taiwanese Beef Noodle Soup
Equipment
- 1 Large pot
- 1 medium pot
- 1 strainer
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 pounds beef shank cut into chunks
- 8 cups water
- 2 tablespoons vegetable oil
- 2 medium onions sliced
- 4 cloves garlic minced
- 2 inches ginger sliced
- 1 cup soy sauce
- 1/4 cup rice wine
- 2 tablespoons rock sugar
- 2 star anise
- 1 cinnamon stick
- 4 large tomatoes quartered
- 1 pound fresh wheat noodles
- 4 cups baby bok choy
- 2 stalks green onions chopped
- 1 tablespoon chili paste optional
Instructions
- In a large pot, bring water to a boil and add the beef shank, cooking for 5 minutes to remove impurities.
- Drain the beef and rinse under cold water to clean.
- In the same pot, heat vegetable oil over medium heat and add onions, garlic, and ginger, sautéing until fragrant.
- Add the cleaned beef shank to the pot and stir to combine with the aromatics.
- Pour in soy sauce, rice wine, rock sugar, star anise, and cinnamon stick, stirring well.
- Add tomatoes and cover the mixture with water, bringing it to a boil.
- Reduce heat to a simmer, cover, and let cook for about 2 hours until the beef is tender.
- In a medium pot, bring water to a boil and cook the wheat noodles according to package instructions, then drain.
- Blanch baby bok choy in the same pot of boiling water for 2 minutes, then remove and set aside.
- Remove the beef from the soup and strain the broth to remove solids.
- Return the beef and strained broth to the pot and adjust seasoning if necessary.
- To serve, place noodles in bowls, ladle over the beef and broth, and top with bok choy and green onions.
- Add chili paste for extra heat, if desired.
Notes
