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Taiwanese- style Beef Noodle Soup
- Prep Time: 20 minutes
- Cook Time: 3.5 hrs
- Total Time: 4 hrs
- Yield: Serves 4-5 1x
Description
This Taiwanese Beef noodle soup is a bowl of comfort we all need! Warm aromatics broth accompanied with hearty noodles only tastes more amazing with tender succulent braised beef, made from inexpensive Ontario Beef cut! A satisfying meal doesn’t have to break the bank.
Ingredients
Scale
- 1.5 lbs Ontario Beef shank
- 3 Tbsp of spicy bean paste
- 1 large onion (slice into wedges)
- 4 slices of ginger from 2 inch of knob
- 2 tomatoes (cut into wedges)
- 2 scallions (use the white part for soup and green for garnish)
- 1.5Tbsp of tomato paste
- 1.5 Tbsp of rock sugar/ brown sugar
- 2 tbsp of neutral oil
- 1/2 cup of Shaoxing wine
- 1/4 cup of dark soy sauce
- 1/4 cup of light soy sauce
- salt to taste
- 3 Tbsp of spicy bean paste
- 1.2 L of water or more
- 400 g of thick wheat noodles
- a handful of Bak Choy
Spices
- 2 star anise
- 3 bay leaves
- 1 tsp of coriander seeds
- 1/2 tsp of fennel seeds
- 1/4 tsp of cumin seeds
- 1 tsp of whole black peppercorn
- 1 cinnamon sticks
- 2 red chillies
Garnish:
- sliced scallions ( green part from the recipe)
- coriander leafs
- chilli oil
Instructions
- Cut up the Beef shank into 2-inch cubes
- Place the beef into a pot with cold water, 2 slices of ginger and 1 bay leaf.
- Cook on medium heat until it boils ( around 10 minutes), the scum will float to the top.
- Remove from heat,
- Using a colander, discard the water and rinse the meat to remove any impurities, and set aside.
- In a pan, dry toast spices for a few minutes to release their oil and aroma.
- Set aside and let it cool down for a few minutes then place them into a spice bag/cheesecloth and secure it for easy retrieval later on.
- In a heavy bottom pot, add oil, onions, garlic ginger and the white part of the scallions and cook them until translucent.
- Add tomato, spicy bean sauce, and the beef. Cover the beef in the sauce and let it caramelize. Add tomato paste and deglaze the brown bits with rice wine
- Add dark and light soy sauce, sugar, water and lastly the spice bag and bay leaves,
- Cook for 3-3.5 hours on a regular stove or 1 hour on a pressure cooker for tender meat.
- Adjust seasoning with more salt if needed after cooking and add more water if the soup is too concentrated.
- Cook noodles according to package instructions,
- Then boil the Bok Choy for a few minutes in the water
- Serve the Beef Noodle Soup with noodles, a few stalks of Bok Choy, and meat, and garnish it with sliced green onions, cilantro, and some Chinese pickled mustard (optional)
- Notes: Ask your butcher for Ontario Beef Shanks, if not available you can substitute it with stewing beef.
- This soup’s flavours taste even better the next day! Make a big batch and portion for a later meal.
