Taiwanese🍜 Noodles & pasta

Taiwanese Beef Noodle Soup

Name: Taiwanese Beef Noodle Soup
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 1½ lb beef stew meat; 1½ lb beef bones; 8 cups water; 3 tbsp Shaoxing wine; 1½ tbsp cooking oil; 3 tbsp sugar; 2½ tbsp Sichuan Dou Ban Jiang; 2 tbsp tomato paste; ¼ cups soy sauce; 1½ tsp dark soy sauce; 6 slices ginger slices; 6 cloves garlic cloves; 2 stalks scallions; ½ medium onion; 1 stick cinnamon stick; 3 pieces bay leaves; 1 piece star anise; 1 piece aged tangerine peel; 3 pieces dried red chilies; 1 tsp Sichuan peppercorns; ½ tsp salt; 4 portions egg noodles; 3 liters water for cooking noodles; 8 pieces baby bok choy

⏱ 135 min🍽 Serves 4

Taiwanese Beef Noodle Soup is a classic and satisfying dish featuring tender, succulent beef in a rich, aromatic broth infused with Sichuan spices and traditional aromatics.

Adapted from a video by Souped Up Recipes

BETTER THAN TAKEOUT - Taiwanese Beef Noodle Soup

Watch on YouTube

Ingredients

beef stew meat1½ lb
beef bones1½ lb
water8 cups
Shaoxing wine3 tbsp
cooking oil1½ tbsp
sugar3 tbsp
Sichuan Dou Ban Jiang2½ tbsp
tomato paste2 tbsp
soy sauce¼ cups
dark soy sauce1½ tsp
ginger slices6 slices

Steps

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1
Cut the beef into 1-inch cubes and place in a stock pot with beef bones and water. Bring to a boil over high heat, partially covering with a lid to prevent overflow.
2
Skim off the foamy scum that rises to the surface using a sieve. Remove the beef, rinse under running water, and drain well.
3
Strain the blanching water through fine cheesecloth to remove impurities and create a clear broth. Reserve this for later.
4
Preheat a clay pot or heavy-duty Dutch oven. Add oil and sugar, stirring over low heat until caramelized. When foamy bubbles appear, add soy sauce to activate the flavors.
5
Add the Dou Ban Jiang and stir over low heat until the oil turns bright red. Add tomato paste and dark soy sauce, mixing until well combined.
6
Add the prepared beef to the pot along with Shaoxing wine, stirring to combine. Pour in the reserved blanching broth to cover everything.
7
Prepare all aromatics and spices: ginger, garlic, scallions, onion, cinnamon stick, bay leaves, star anise, aged tangerine peel, dried chilies, and Sichuan peppercorns. Place them in spice bags for easy removal.
8
Bring the broth to a boil over high heat, then add the spice bags. Reduce to low heat and simmer the beef for 2 hours until very tender.
9
Remove the spice bags and squeeze out any liquid. Take out the beef bones, remove the meat attached to them, and return the meat to the broth. Taste and adjust salt as needed.
10
In a separate pot, boil water for cooking the noodles to keep the broth clear. Fresh egg noodles cook quickly in just a few minutes until al dente.
11
When the noodles are almost done, add the baby bok choy and cook for about 30 seconds.
12
Pour 1¼ cups of beef braising broth into a serving bowl. Transfer the noodles and bok choy to the bowl and top generously with braised beef. Serve immediately.

Taiwanese Beef Noodle Soup

Ingredients

Steps

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