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Taiwanese beef noodle soup with noodles, chunks of beef, chopped greens in a white bowl with a black spoon and black chopsticks on the side.

Taiwanese Beef Noodle Soup

bok choy, wheat noodles, braised beef

STARS

This take on the Taiwanese national dish marries age-old tradition with robust, modern flavor. Begin by blanching cubed beef in boiling water—a customary ‘clean-broth’ approach from 7th century China that yields a clearer broth and flavor. Then simmer the beef in a slightly piquant mixture of soy sauce, hot bean paste, ginger, star anise, cinnamon, scallions, and a touch of red chile. Once the beef becomes tender, thick wheat noodles, bok choy, and scallions join the soup. On the side, serve pickled mustard greens to enjoy in between bites.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  2 hours
Active Time:  30 minutes
Ingredients

Beef

  • 16 ounces beef shank, diced into 1-inch cubes
  • 2 tablespoons sliced fresh ginger + 1 inch ginger, peeled
  • 4 star anise 
  • 2 cinnamon sticks
  • ¼ cup ketchup
  • 1 teaspoon dried chile de arbol pods
  • 2 tablespoons soy sauce
  • ¼ cup shaoxing rice wine
  • 4 cups water, as needed
  • 2 green onions, roughly chopped, for garnish

Pickled Mustard Greens

  • 1 bunch mustard greens, sliced thinly
  • ½ cup rice vinegar
  • 2 tablespoons kosher salt

Udon noodles

  • 8 ounces dry udon noodles
  • 1 tablespoon canola oil

Soup

  • 8 heads baby bok choy, diced into 1-inch pieces
  • 4 green onions, sliced thinly
Directions
1
Preheat the oven to 300°F. 
2
Fill a large pot with water and bring to a boil over high heat. 
3
Add the beef and 2 tablespoons sliced ginger and return to a boil. Drain the beef and set aside. 
4
In a cheesecloth, tie together the cinnamon stick, star anise, and 1 inch of ginger. 
5
In a braising dish with a lid, combine the soy sauce, rice wine and beef. Add enough water so that the liquid comes halfway up the sides of the meat. Tightly secure the lid and braise in the oven until the meat is falling-apart tender, about 90 minutes. 
6
Taste and adjust the seasoning. Remove the meat from the sauce. 
7
Meanwhile, combine the mustard greens, vinegar and salt in a bowl. Let sit until the greens are wilted and pickled.  
8
Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain the noodles, return to the pot and toss with oil to prevent sticking. 
9
To assemble the soup, place noodles, beef, and bok choy in deep soup bowls. Ladle in the broth and top with sliced green onions. Serve with pickled mustard greens on the side.

Taiwanese Beef Noodle Soup

bok choy, wheat noodles, braised beef

STARS

This take on the Taiwanese national dish marries age-old tradition with robust, modern flavor. Begin by blanching cubed beef in boiling water—a customary ‘clean-broth’ approach from 7th century China that yields a clearer broth and flavor. Then simmer the beef in a slightly piquant mixture of soy sauce, hot bean paste, ginger, star anise, cinnamon, scallions, and a touch of red chile. Once the beef becomes tender, thick wheat noodles, bok choy, and scallions join the soup. On the side, serve pickled mustard greens to enjoy in between bites.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  2 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Beef

  • 16 ounces beef shank, diced into 1-inch cubes
  • 2 tablespoons sliced fresh ginger + 1 inch ginger, peeled
  • 4 star anise 
  • 2 cinnamon sticks
  • ¼ cup ketchup
  • 1 teaspoon dried chile de arbol pods
  • 2 tablespoons soy sauce
  • ¼ cup shaoxing rice wine
  • 4 cups water, as needed
  • 2 green onions, roughly chopped, for garnish

Pickled Mustard Greens

  • 1 bunch mustard greens, sliced thinly
  • ½ cup rice vinegar
  • 2 tablespoons kosher salt

Udon noodles

  • 8 ounces dry udon noodles
  • 1 tablespoon canola oil

Soup

  • 8 heads baby bok choy, diced into 1-inch pieces
  • 4 green onions, sliced thinly

Directions

1
Preheat the oven to 300°F. 
2
Fill a large pot with water and bring to a boil over high heat. 
3
Add the beef and 2 tablespoons sliced ginger and return to a boil. Drain the beef and set aside. 
4
In a cheesecloth, tie together the cinnamon stick, star anise, and 1 inch of ginger. 
5
In a braising dish with a lid, combine the soy sauce, rice wine and beef. Add enough water so that the liquid comes halfway up the sides of the meat. Tightly secure the lid and braise in the oven until the meat is falling-apart tender, about 90 minutes. 
6
Taste and adjust the seasoning. Remove the meat from the sauce. 
7
Meanwhile, combine the mustard greens, vinegar and salt in a bowl. Let sit until the greens are wilted and pickled.  
8
Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain the noodles, return to the pot and toss with oil to prevent sticking. 
9
To assemble the soup, place noodles, beef, and bok choy in deep soup bowls. Ladle in the broth and top with sliced green onions. Serve with pickled mustard greens on the side.