Taiwanese Beef Noodle Soup

This Taiwanese beef noodle soup is comfort in a bowl with tender pieces of beef with slurp worthy noodles swimming in a hot soup. This will definitely warm your insides and fill you up especially on cold and wet days!

Makes 4-6 servings

Ingredients

3 pounds beef shank or beef finger meat, cut into 2 inch pieces
2 tablespoons vegetable or canola oil
1 ounce (2 inch knob) fresh ginger, bruised
6 cloves garlic, bruised
3 stalks green onion white part only, chopped
1 onion, cut into eighths
2-3 dried chilies
2 tablespoons tomato paste
3 tablespoons broad bean paste (doubanjiang)
1 tablespoon rock sugar
¼ cup soy sauce
¼ cup dark soy sauce
¼ cup ShaoHsing wine
6-8 cups water
2 star anise
1 Chinese cinnamon stick
2 bay leaves
¼ teaspoon five spice powder
1 teaspoon Sichuan peppercorn

For Assembling

2 pounds fresh wheat (white) noodles
1 pound baby bok choy, cut into halves or quarters depending on size
Cilantro, chopped
3 stalks green onion green part only, chopped
4-6 tablespoons preserved potherb mustard (xue cai)

Instructions

1. Bring a large pot of water to boil. Give the meat a rinse then add them to the boiling water and boil them for 5 minutes. This method, called parboiling, releases impurities yielding a better tasting dish. Drain the meat and rinse thoroughly with fresh water to remove any impurities. Set aside.
2. If desired, put star anise, cinnamon stick, bay leaves, five spice powder, and peppercorn into a small disposable teabag for easy removal.

Electric Pressure Cooker

1. Using an electric pressure cooker, press Sauté. Once the pot is hot, heat vegetable or canola oil. Add ginger, garlic, white part of green onion, onion and dried chilis. Fry for 2-3 minutes, until the onion is translucent.
2. Add the beef, tomato paste, broad bean paste, soy sauce, dark soy sauce and ShaoHsing wine and stir.
3. Add the rock sugar and the bag of spices (or simply add the spices directly into the pot) and enough water to just cover the ingredients.
4. Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 45 minutes.
5. Once the pressure cooking is done, let it natural pressure release for 15 minutes and then quick release the remaining pressure.
6. Skim some of the fat, if desired.

Stovetop

1. On medium heat, add 1 tablespoon vegetable or canola oil in a Dutch oven. When oil is heated, add ginger, garlic, and dried chilis. Cook for 1 minute. Add white part of green onion and onion. Stir fry for 2-3 minutes, until the onion is translucent.
2. Add the beef, tomato paste, broad bean paste, soy sauce, dark soy sauce and ShaoHsing wine and stir.
3. Add the rock sugar and the bag of spices (or simply add the spices directly into the pot) and enough water to just cover the ingredients.
4. On high heat, bring the pot to a boil. Turn the heat down to low, cover and let simmer for 1½  to 2 hours until the meat is tender.
5. Skim some of the fat, if desired.

To Assemble

1. In a large pot, cook the noodles according to the package instructions.
2. Remove the noodles and divide them into individual serving bowls. Cook the baby bok choy for 1-2 minutes in the same pot as the noodles. Divide them evenly into the individual bowls.
3. Ladle some meat and broth over the noodles. Top with dark green parts of green onion, cilantro and potherb mustard.

Print Recipe

5 from 2 votes

Taiwanese Beef Noodle Soup

Course: Main Course, Soup

Cuisine: Chinese

Servings: 6 people

Ingredients

• 3 pounds beef shank or beef finger meat cut into 2 inch pieces
• 2 tablespoons vegetable or canola oil
• 1 ounce 2 inch knob fresh ginger, bruised
• 6 cloves garlic bruised
• 3 stalks green onion white part only chopped
• 1 onion cut into eighths
• 2-3 dried chilies
• 2 tablespoons tomato paste
• 3 tablespoons broad bean paste doubanjiang
• 1 tablespoon rock sugar
• ¼ cup soy sauce
• ¼ cup dark soy sauce
• ¼ cup ShaoHsing wine
• 6-8 cups water
• 2 star anise
• 1 Chinese cinnamon stick
• 2 bay leaves
• ¼ teaspoon five spice powder
• 1 teaspoon Sichuan peppercorn

For Assembling

• 2 pounds fresh wheat white noodles
• 1 pound baby bok choy cut into halves or quarters depending on size
• Cilantro chopped
• 3 stalks green onion green part only chopped
• 4-6 tablespoons preserved potherb mustard xue cai

Instructions

• Bring a large pot of water to boil. Give the meat a rinse then add them to the boiling water and boil them for 5 minutes. This method, called parboiling, releases impurities yielding a better tasting dish. Drain the meat and rinse thoroughly with fresh water to remove any impurities. Set aside.
• If desired, put star anise, cinnamon stick, bay leaves, five spice powder, and peppercorn into a small disposable teabag for easy removal.

Electric Pressure Cooker

• Using an electric pressure cooker, press Sauté. Once the pot is hot, heat vegetable or canola oil. Add ginger, garlic, white part of green onion, onion and dried chilis. Fry for 2-3 minutes, until the onion is translucent.
• Add the beef, tomato paste, broad bean paste, soy sauce, dark soy sauce and ShaoHsing wine and stir.
• Add the rock sugar and the bag of spices (or simply add the spices directly into the pot) and enough water to just cover the ingredients.
• Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 45 minutes.
• Once the pressure cooking is done, let it natural pressure release for 15 minutes and then quick release the remaining pressure.
• Skim some of the fat, if desired.

Stovetop

• On medium heat, add 1 tablespoon vegetable or canola oil in a Dutch oven. When oil is heated, add ginger, garlic, and dried chilis. Cook for 1 minute. Add white part of green onion and onion. Stir fry for 2-3 minutes, until the onion is translucent.
• Add the beef, tomato paste, broad bean paste, soy sauce, dark soy sauce and ShaoHsing wine and stir.
• Add the rock sugar and the bag of spices (or simply add the spices directly into the pot) and enough water to just cover the ingredients.
• On high heat, bring the pot to a boil. Turn the heat down to low, cover and let simmer for 1½ to 2 hours until the meat is tender.
• Skim some of the fat, if desired.

To Assemble

• In a large pot, cook the noodles according to the package instructions.
• Remove the noodles and divide them into individual serving bowls. Cook the baby bok choy for 1-2 minutes in the same pot as the noodles. Divide them evenly into the individual bowls.
• Ladle some meat and broth over the noodles. Top with dark green parts of green onion, cilantro and potherb mustard.