Taiwanese Beef Noodle Soup
, Serves 4
Beef shank braised for hours in a soy, tomato and doubanjiang broth with warm spices, served over chewy noodles and bok choy.
| 1 tsp coriander seeds | Toast spices, tie in sachet | Sauté base veg & chilis, 3 min | Stir in doubanjiang, paste & sugar | Add beef, cook a couple min | Add wine, soy sauces & water | Braise covered 2 hrs till tender | Ladle beef & broth over noodles | Top with scallion, chili oil, pickles |
| 3 star anise | ||||||||
| 2 bay leaves | ||||||||
| 1 cassia cinnamon stick (or Ceylon) | ||||||||
| 2 tbsp high-heat neutral oil | ||||||||
| 2 large tomatoes, cut into 8 wedges | ||||||||
| 1 large white onion, cut into 2.5 cm pieces | ||||||||
| 6 garlic cloves, crushed & peeled | ||||||||
| 3 slices fresh ginger | ||||||||
| 6 scallions, white parts cut into 5 cm pieces | ||||||||
| 2 dried red chilis (or to taste) | ||||||||
| salt to taste | ||||||||
| 1 tbsp Doubanjiang (Chinese spicy bean paste) | ||||||||
| 1 tbsp tomato paste | ||||||||
| 15 g yellow rock sugar OR 1 tbsp dark brown sugar | ||||||||
| 1.4 kg beef shank, boneless rib, brisket or chuck, trimmed, cut into 4 cm pieces | Blanch beef & ginger 5 min, drain | |||||||
| 4 slices fresh ginger (for blanching) | ||||||||
| 2.4 L water (for blanching) | ||||||||
| 120 ml Shaoxing wine OR Taiwanese rice wine | ||||||||
| 60 ml soy sauce | ||||||||
| 3 tbsp dark soy sauce, plus more to taste | ||||||||
| 1.2 L water (for braising) | ||||||||
| 4 portions Chinese wheat noodles | Boil noodles & bok choy, drain | |||||||
| 450 g bok choy | ||||||||
| scallion green parts, thinly sliced (for serving) | ||||||||
| Chinese chili oil (optional) | ||||||||
| Chinese pickled mustard greens, finely chopped (optional) |
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