Description
A comforting, one-pot Taiwanese Beef Noodle Soup that comes together in about 90 minutes, perfect for a family meal.
Ingredients
Scale
- 2 lbs beef shank or beef ribs, cut into ¾” thick pieces
- 2 tomatoes, quartered
- 2 onions, sliced
- 1 carrot, quartered
- 7–8 cups water
- 6 cloves garlic, chopped
- 6 scallions, cut into 1.5-inch pieces
- 8 slices fresh ginger
- 2 dried chilies (optional)
- 3 pods star anise (optional)
- 2 tablespoons vegetable oil
- 2 tablespoons doubanjiang (bean paste)
- ½ bowl soy sauce
- 1.5 tablespoons sugar
- 500g fresh white noodles
- 2 scallions, finely sliced, for garnish
- 1 bunch bok choy or other leafy greens
Instructions
- Prepare the beef and vegetables by keeping the beef in larger chunks.
- Heat vegetable oil in a large pot over medium heat, adding scallions, ginger, garlic, and dried chilies; sauté until fragrant, about 2 minutes.
- Toss in the sliced onions and stir until they become translucent, about 2 minutes.
- Add the quartered carrots and sauté for 1 minute.
- Add the beef shank or ribs and stir it around for about 2 minutes.
- Mix in doubanjiang, soy sauce, and sugar; stir-fry for another 2 minutes.
- Pour in the water and add the quartered tomatoes; bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours.
- Cook the noodles according to package instructions and blanch the bok choy until tender, about 10 minutes.
- Serve by ladling the beef broth over the noodles, adding bok choy, and topping with finely sliced scallions.
Notes
Feel free to customize this soup with any vegetables you have on hand. It’s perfect for cleaning out the fridge!
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg