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Taiwanese beef noodle soup
Considered a national dish in Taiwan. This soup can be eaten more or less spicy depending on your mood. A real comfort dish to warm you up in winter.
Prep
25 min
Cook
3 h
Serves
6
Ingredients
For:
6
servings
- 3 tbsp vegetable oil
- 1 onion
- 6 cloves garlic
- 3 slices ginger
- 6 spring onions
- 2 long Thai mild chillies, seeded (replace with Landes mild chillies if needed)
- 2 tbsp doubanjiang
- 2 tomatoes
- 2 tbsp brown sugar
- 50 ml dark soy sauce≈ 50 g
- 100 ml soy sauce≈ 100 g
- 100 ml rice wine (Shaoxing (optional))≈ 100 g
- 1 kg beef shank, chuck (or another cut of beef for braising, in cubes of about 4 cm)
- 1 l beef stock≈ 1 kg
- 800 g fresh wheat noodles
- 3 baby Chinese cabbages
- chilli oil (optional)
- salt
Spice bag
- 3 star anise
- 1 cinnamon stick
- 5 bay leaves
- 2 tbsp Sichuan peppercorns
- 1 tsp white peppercorns
- 1 tsp fennel seeds
- 2 slices liquorice root (optional)
- 1 tbsp goji berries (optional)
- 2 black cardamom pods (optional)
Method
- 1Toast all the spices intended for the spice bag in a pan over medium heat. Stir well for 2 minutes, avoiding burning. Stop cooking when a pleasant aroma starts to develop. Set aside and place in a spice bag or a coffee filter tied with string.
- 2Cut the tomatoes into quarters, the spring onions and chilli into pieces about 5 cm long, and slice the onions.
- 3Blanch the beef, pat it dry then cook it over medium heat with a little oil in a Dutch oven for 5 minutes, stirring, until the meat colours. Set aside.
- 4In the Dutch oven, now emptied of the meat but still holding the cooking juices, over medium heat, add a little oil, the onion, garlic, ginger, spring onions and mild chilli. Cook 2 to 3 minutes without browning the onions.
- 5Add the doubanjiang and cook for one more minute. Add the tomatoes and brown sugar. Then the two soy sauces and the rice wine.
- 6Return the meat, stir. Add the beef stock, 1/2 L of water and the spice bag. Salt. Cook over low heat for 3 hours (or 40 minutes in a pressure cooker if you're in a hurry).
- 7Skim off the excess oil and fat, and the ginger slices if you can manage to fish them out. Taste, adjust the seasoning and add chilli oil if you want to spice up the dish and add some colour.
- 8Cut the baby Chinese cabbages in half and cook them separately in salted boiling water for 1 to 2 minutes. Cooked but still crunchy.
- 9Cook the noodles following the packet instructions.
- 10Divide the noodles between bowls, add the soup with the meat, and finally the baby Chinese cabbages. Serve.
Notes
If needed, replace doubanjiang with another spicy fermented bean and soy paste ("chili bean paste") such as Korean gochujang or Hong Kong toban djan. You can reduce the quantities indicated in the recipe, or even leave out the spicy paste entirely for a "soft" version of this soup. Fresh wheat noodles can be bought at an Asian grocer, replaced with instant "Chinese soup" noodles, or of course made at home: Homemade wheat noodles by Marion's Kitchen. Here's my homemade Asian beef stock recipe.
