Taiwanese Beef Noodle Soup Recipe
This hearty and flavorful soup is a staple in Taiwanese
cuisine. This Taiwanese beef noodle soup recipe features tender beef, chewy
noodles, and a rich, savory broth made with beef stock, soy sauce, and spices.
The soup simmers for hours to develop a deep and complex flavor, making it a
comforting and satisfying meal. You can customize it with your favorite
toppings or spices.
Preparation Time:
30 minutes
Cooking Time:
2.5 - 3 hours (including simmering)
Total Time:
Approximately 3 - 3.5 hours
Difficulty:
Medium
Serves: 2
Why You'll Love This Recipe
·
Rich and Savory Broth: The broth simmers
for hours, resulting in a deep and complex flavor.
·
Tender Beef: The beef cooks slowly,
becoming tender and delicious.
·
Chewy Noodles: The noodles are cooked to
a perfect chewiness, adding texture to the soup.
·
Customizable: You can tailor the soup
with your favorite toppings or spices.
·
Comforting: This soup is a satisfying
meal that works for any occasion.
·
Authentic: The recipe stays true to
Taiwanese cuisine, providing a real taste of the culture.
INGREDIENTS
For Beef and Broth
• Beef:
o
500g (about 1.1 lb) Beef Shank (腱子肉) or
Brisket, cut into 3-4 cm (1.2-1.6 inch) chunks.
• Aromatics & Spices
o
2-3 slices Ginger (生薑), unpeeled.
o
3-4 cloves Garlic (大蒜), smashed.
o
2-3 Green Onions (蔥), white parts only, bruised.
o
1 Star Anise (八角)
o
1 small stick Cinnamon (桂皮)
o
2-3 Bay Leaves (月桂葉)
o
1/2 tsp Sichuan Peppercorns (花椒)
(optional, for extra kick)
o
1 small, dried Chili (乾辣椒) (optional, for mild
heat)
• Sauces & Seasonings
o
2 tbsp Soy Sauce (醬油)
o
1 tbsp Dark Soy Sauce (老抽) (for color)
o
1 tbsp Doubanjiang (豆瓣醬) (Taiwanese broad bean
paste, spicy or non-spicy)
o
1 tbsp Rock Sugar (冰糖) or regular sugar
o
1 tbsp Shaoxing Wine (紹興酒)
• Vegetables
o
1 large Tomato (番茄), cut into wedges.
o
1 medium Carrot (紅蘿蔔), cut into thick slices
o
1.5 - 2 Liters (6-8 cups) Water or Beef
Stock
o
2 servings Fresh or Dried Noodles (拉麵 or 刀削麵)
(approx. 200-250g total)
o
1-2 stalks Bok Choy (小白菜) or other leafy
greens, blanched
o
Green Onions (蔥), chopped (for garnish)
o
Cilantro (香菜), chopped (for garnish)
o
Pickled Mustard Greens (酸菜) (optional, for
garnish)
o
Chili Oil (辣椒油) (optional, for serving)
Tools & Equipment
o
Large stock pot or Dutch oven
o
Large skillet or frying pan
o
Strainer or slotted spoon
o
Cutting board and knife
o
Bowls for serving.
INSTRUCTIONS
Step 1.
Blanch the Beef (5 minutes): In the large stock pot,
bring water to a boil. Add the beef chunks and blanch for 3-5 minutes to remove
impurities. Skim off any foam. Drain the beef and rinse under cold water. Set
aside.
Step 2.
Sauté Aromatics (5-7 minutes): Heat a tablespoon of
cooking oil in the skillet or stock pot over medium heat. Add the ginger,
garlic, and white parts of green onions. Sauté until fragrant, for about 1-2
minutes.
Step 3.
Brown the Beef and add Doubanjiang (5-7 minutes): Add
the blanched beef to the pot. Brown the beef on all sides for about 3-5
minutes. Push the beef to one side, add the Doubanjiang to the empty space, and
stir-fry it for about 30 seconds until fragrant. Then mix it in with the beef.
Step 4.
Deglaze and Add Spices (2 minutes): Pour in the
Shaoxing wine and let it evaporate for about 30 seconds. Add the star anise,
cinnamon stick, bay leaves, Sichuan peppercorns (if using), and dried chili (if
using). Stir for another minute until fragrant.
Step 5.
Add Liquids and Seasonings (5 minutes): Add the soy
sauce, dark soy sauce, rock sugar, tomatoes, and carrots. Pour in enough water
or beef stock to fully submerge the beef (1.5-2 liters). Bring it to a rolling
boil.
Step 6.
Simmer the Broth (2-2.5 hours): Once boiling, reduce
the heat to low, cover the pot, and simmer for at least 2 to 2.5 hours, or until the beef is tender enough to be fork-tender. Skim off any excess fat from the surface periodically
if you want.
Step 7.
Cook Noodles and Greens (5-10 minutes): About 10
minutes before serving, cook your chosen noodles according to package
instructions in a separate pot of boiling water. In the last minute of cooking
the noodles, add the bok choy to blanch until tender-crisp.
Step 8.
Assemble and Serve: Divide the cooked noodles and
blanched bok choy into two serving bowls. Ladle generous amounts of rich beef
broth and tender beef chunks over the noodles. Garnish with chopped green
onions, cilantro, and pickled mustard greens (if using). Drizzle with chili oil
for a spicy kick. Serve hot.
Macros (Estimated per serving, highly variable based on
ingredients and portion size)
v
Calories: 600-800 kcal
v
Protein: 40-50g
v
Carbohydrates: 60-80g (mainly from noodles and
vegetables)
v
Fat: 20-30g (depends on beef cut and
skimming)
v
Sodium: High (due to soy sauce and doubanjiang -
adjust to taste)
Tips and Variations
·
Beef Cut: While beef shank is traditional
and provides great texture, brisket or short ribs work well too.
·
Spiciness: Adjust the amount of
Doubanjiang and dried chilies to your heat preference. For more heat, add fresh
chilies or more chili oil.
·
Noodles: Fresh, wide, flat noodles (刀削麵)
are traditional, but any chewy wheat noodle works fine.
·
Vegetables: Besides bok choy, you can add
other vegetables like daikon radish (白蘿蔔) during the last hour of simmering
for added depth.
·
Broth Flavor: For an even richer broth,
roast the beef bones before blanching and simmering.
·
Make Ahead: The broth tastes even better
the next day! You can prepare the beef and broth in advance and store it in the
refrigerator for up to 3 days or freeze them for longer. Reheat gently before
serving with freshly cooked noodles and garnishes.
·
Vegetarian Version: While not traditional
beef noodle soup, you can create a tasty vegetarian version using mushrooms,
tofu, and a vegetable-based broth with similar spices and seasonings.
FAQs
1. Q: What type of noodles are best for this recipe?
A: Use thick, chewy
noodles, like those made specifically for beef noodle soup or thick wheat
noodles.
2. Q: Can I use other types of protein?
A: Yes, you can use
other proteins, like pork or chicken, but beef is traditional.
3. Q: How do I make the broth?
A: Simmer beef
bones, ginger, garlic, and spices in water for at least 2 hours to create a
rich and savory broth.
4. Q: Can I make this recipe in a slow cooker?
A: Yes, you can use
a slow cooker, which is perfect for simmering the broth and cooking the
beef.
5. Q: How do I serve the soup?
A: Serve the soup
hot, garnished with green onions, bean sprouts, and your favorite
toppings.
6. Q: Can I freeze the broth?
A: Yes, you can
freeze the broth for up to 3 months, making it easy to make the soup again
later.
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