Chinese Food Recipe: Taiwanese Beef Noodle Soup
This flavorful Chinese food recipe brings together tender braised beef, springy noodles, and aromatic spices for a deeply comforting Taiwanese beef noodle soup. Rich with soy sauce, ginger, tomato, and pickled mustard greens, this dish offers a perfect balance of savory, spicy, and umami flavors.
Equipment
- Large stockpot
- Fine-mesh strainer (optional for clear broth)
- Cheesecloth or coffee filter and kitchen string for spice sachet
Ingredients
For the Spice Sachet:
- 6 whole cloves
- 2 star anise
- 1 Chinese cassia cinnamon stick about 2 inches long
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- ½ teaspoon cumin seeds
- ½ teaspoon whole white peppercorns
For the Soup:
- 3 pounds boneless beef shank cut into 2-inch chunks
- 2 tablespoons neutral oil
- 6 large garlic cloves smashed
- 3 scallions white parts separated from green parts
- 1 large yellow onion cut into wedges
- 1 large knob fresh ginger about 2 inches by 1 inch, smashed
- 1 large ripe tomato cut into wedges
- 4 dried red chilies torn in half
- 1 tablespoon tomato paste
- 2 tablespoons spicy bean sauce
- 1 tablespoon sugar
- ½ cup Shaoxing wine
- ½ cup light soy sauce
- 3 tablespoons dark soy sauce
- 11 cups water
For Each Serving of Noodles (Multiply as Needed):
- 5 ounces fresh white wheat noodles or 2.5 ounces dried white wheat noodles
- 1 handful leafy greens e.g., bok choy, spinach, or choy sum
- 3 tablespoons chopped pickled mustard greens
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped scallion white and green parts
Instructions
- Make the Spice Sachet: Bundle cloves, star anise, cinnamon stick, coriander, fennel, cumin, and white peppercorns in a piece of cheesecloth or a coffee filter, then tie securely. Alternatively, use two store-bought Chinese braising spice sachets.
- Prepare the Beef and Broth: Rinse beef chunks under cold water, place in a stockpot, cover with fresh water, and bring to a boil. Once boiling, skim off any foam or impurities, then drain the beef and set it aside.
- Sauté Aromatics and Build Flavor: After rinsing the pot, heat oil over medium-high. Add garlic, the white parts of the scallions, onion, and ginger. Cook for 2–3 minutes until golden and fragrant. Stir in tomato, chilies, tomato paste, and spicy bean sauce, and let them cook for another minute or two.
- Add Beef and Sauces: Return beef to the pot along with sugar. Pour in Shaoxing wine to deglaze, scraping any brown bits from the bottom. Stir in both soy sauces and the green parts of the scallions.
- Simmer the Broth: Pour in 1 cup of water and add the spice sachet. Bring to a boil, then lower the heat and simmer covered for 20 minutes. Add the remaining 10 cups of water, bring back to a boil, reduce heat, and simmer covered for another 90 minutes.
- Prepare Noodles and Greens: Boil noodles according to the package instructions. During the last minute of cooking, toss in your leafy greens to blanch them.
- Assemble and Serve: Divide noodles and greens into serving bowls. Strain broth if desired for clarity, and ladle it over the noodles. Top each bowl with 3–4 beef chunks, pickled mustard greens, cilantro, and scallions. Serve hot.
Notes
- Pickled mustard greens (xuě cài) are essential in this dish. If you use seasoned ones, they can go directly into the bowl. If unseasoned, chop and sauté them with a bit of oil, chili, and sugar before serving.
- This soup deepens in flavor over time, making it excellent for leftovers or freezing.
- For a milder version, reduce or omit the dried red chilies.
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