Umami Recipes
Umami Recipes

Food at Tiffany's

Taiwanese Beef Noodle Soup

10 servings

servings

4 hours

total time

Ingredients

6 qt water, plus more as needed

3 lb beef shank

12 scallions (4 white ends for initial broth, then some for the longer boil, and rest for garnish)

8-10 slices fresh sliced ginger (3 for initial broth then rest for longer boil)

4 pods star anise (2 for initial broth then 2 for longer boil)

½ cup avocado oil

9 cloves garlic

4 red chiles, halved lengthwise

1 white onion, sliced

1 piece rock sugar or 2 tsp + 1/2 tsp regular sugar

3 tablespoons spicy bean paste (doubanjiang)

½ cup shoaxing wine

1/4 cup dark + 1/4 cup light soy sauce (add more to taste)

3 medium tomatoes, quartered

1 teaspoon white pepper

1-2 dried bay leaves

3-4 medium sized carrots

1 tbsp tomato paste

Chinese spice packet for beef stew

Optional: chicken soup base and msg to taste

Flour noodles

Toppings:

  • bok choy (halfed and boiled)

  • scallion, sliced

  • fresh cilantro, chopped

  • Chili oil

Directions

1. Boil water enough to cover beef shank, add some salt, splash of shaoxing wine, 3 slices of ginger, 3 star anise pods, and the white ends of 5 pieces of scallions.

2. Boil for 5-10 minutes over high heat and remove beef if want to slice to smaller pieces but keep the broth.

3. In a new pot put 1/2 cup of avocado oil, add remaining scallions, ginger slices, star anise pods as well as 4 sichuan red chiles, slice onions, sugar, and spice bean paste. Cook until the onions start to become translucent.

4. Add the dark soy sauce, for color, stir, then add the shaoxing wine.

5. Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.

6. Fill the same large pot with leftover broth & add more water until the meat is just covered, then add the white pepper, salt, and bay leaves.

7. Cover and reduce the heat to low and simmer for a few hours, until the meat becomes tender. Halfway through add the carrots.

8. Add more water if it gets too little, and add like a tsp of chicken soup base.

Remove the bay leaves and star anise before serving.

Nutrition

Serving Size

-

Calories

854

Total Fat

31 g

Saturated Fat

-

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

-

Total Carbohydrate

77 g

Dietary Fiber

8 g

Total Sugars

14 g

Protein

68 g

10 servings

servings

4 hours

total time
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