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Taiwanese Beef Noodle Soup

This Taiwanese Beef Noodle Soup is a beloved comfort dish that is hearty and flavorful, bringing warmth and satisfaction on chilly nights.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Taiwanese
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds beef shank or brisket cut into chunks
  • 1 tablespoon vegetable oil
  • 4 cups beef broth
  • 2 cups water
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 tablespoon ginger minced
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine
  • 1 tablespoon chili bean paste
  • 1 star anise
  • 1 teaspoon five-spice powder
  • 1 pound fresh egg noodles
  • 2 cups bok choy chopped
  • Green onions for garnish
  • Cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Slotted spoon

Method
 

  1. Heat the vegetable oil in a large pot over medium-high heat.
  2. Sear the beef chunks until browned on all sides.
  3. Add the chopped onion, minced garlic, and ginger to the pot, sautéing until fragrant.
  4. Pour in the beef broth and water, stirring to combine.
  5. Add soy sauce, rice wine, chili bean paste, star anise, and five-spice powder.
  6. Bring the mixture to a boil, then reduce the heat to low and cover.
  7. Let it simmer for about two hours until the beef is tender.
  8. In a separate pot, cook the fresh egg noodles according to package instructions.
  9. During the last 5 minutes of simmering, add the bok choy to the soup.
  10. Divide the cooked noodles among bowls and ladle the beef soup over the top.
  11. Garnish with chopped green onions and cilantro before serving.

Notes

Allow the soup to sit for a few minutes before serving to help the flavors meld beautifully.