This Taiwanese Beef Noodle Soup Is Brothy Slurpy Perfection Recipes

TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY

Steps:

• Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
• Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
• In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
• Add the sliced beef.
• Add the dark soy sauce, for color, stir, then add the rice wine.
• Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
• Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
• Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
• Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
• Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
• To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
• Enjoy!

TAIWANESE BEEF NOODLE SOUP

Steps:

• Wash and cut a bunch of green onions into half. Then, cut the other half into pieces for topping when serving the noodle soup.
• Peel, wash and cut a small onion into slices.
• After that, peel 3 small carrots and cut them into chunks.
• Next, wash and peel one medium sized daikon into chunks.
• The following step, wash and cut 2 medium sized tomatoes into slices.
• Then, cut 2 pounds of beef shank into chunks.
• Push the sauté button on the instant pot. Then, pour 1 tablespoon of vegetable oil into the pressure cooker. Add 4 cloves of garlic, 6 slices of ginger and the cut green onion from step 1.
• After, add the sliced onion. Stir fry them a little bit.
• Put the beef shanks into the instant pot.
• Browning both sides of the beef shank.
• Add the cut carrot, tomatoes and daikon into the instant pot pressure cooker.
• The next step, pour 6 cups of water into the instant pot.
• Add 2 tablespoons of soy sauce, 2 tablespoons of brown sugar, 3/4 teaspoon of salt (you can adjust salt to your taste when the soup is done.) and a spice pack into the instant pot.
• Mix the ingredients a little bit. Close the lid and vent. Push the manual button on the instant pot, adjust time to 35 minutes at high pressure and natural release pressure. (If you use beef roast chuck, you may need to cook a little bit longer, 65 minutes in an instant pot.)
• While waiting for the beef soup, boil a pot of water. When the water is boiling, add a bunch (around 6 serving) of dried flour noodles into the pot. Let it boil and cook for a few minutes until the noodles are floating on the top and cook.
• After that, drain and rinse the noodles with cold water.
• When the beef soup is done, use a strainer to remove fat.
• Lay the cooked noodles into a bowl, pour the beef soup, beef and vegetable over the noodles. Top it with some green onion and add some chili oil if you like spicy. Taiwanese like to serve with pickled mustard greens stir fry or pickled cucumbers. (Personally, I like to add chili oil, XO sauce or chili sauce when serving the noodles. It's amazing!)
• Wash and cut a bunch of green onions into half. Then, cut the other half into pieces for topping when serving the noodle soup.
• Peel, wash and cut a small onion into slices.
• After that, peel 3 small carrots and cut them into chunks.
• Next, wash and peel one medium sized daikon into chunks.
• The following step, wash and cut 2 medium sized tomatoes into slices.
• Then, cut 2 pounds of beef shank into chunks.
• Turn on medium small fire, pour 1 tablespoon of vegetable oil into a big pot. Add 4 cloves of garlic, 6 slices of ginger and the cut green onion from step 1.
• After, add the sliced onion. Stir fry them a little bit.
• Put the beef shanks into the pot.
• Browning both sides of the beef shank.
• Add the cut carrot, tomatoes and daikon into the pot.
• The next step, pour 8 cups of water into the pot .
• Add 2 tablespoons of soy sauce, 2 tablespoons of brown sugar, 1 teaspoon of salt (you can adjust salt to your taste when the soup is done.) and a spice pack into the pot.
• Mix the ingredients a little bit. Cover the lid and let it boil. Then, turn the fire to small and simmer for 1.5-2 hours until the meat is soft.
• While waiting for the beef soup, boil a pot of water. When the water is boiling, add a bunch (around 6 serving) of dried flour noodles into the pot. Let it boil and cook for a few minutes until the noodles are floating on the top and cook.
• After that, drain and rinse the noodles with cold water.
• When the beef soup is done, use a strainer to remove fat.
• Lay the cooked noodles into a bowl, pour the beef soup, beef and vegetable over the noodles. Top it with some green onion and add some chili oil if you like spicy. Taiwanese like to serve with pickled mustard greens stir fry or pickled cucumbers. (Personally, I like to add chili oil, XO sauce or chili sauce when serving the noodles. It's amazing!)

THIS TAIWANESE BEEF NOODLE SOUP IS BROTHY, SLURPY PERFECTION

Steps:

• Increase heat to medium-high and drizzle with 2 tablespoons of oil. Add tomatoes, onion, garlic, ginger and white parts of scallion, dried chili peppers and sauté. Season with salt and continue to sauté for 3 minutes or until tomatoes and onions are slightly softened.
• Add doubanjiang, tomato paste and sugar. Add the drained beef. Stir well and continue cooking a couple of minutes.
• Add the spice sachet, reserved bay leaves, cinnamon stick and all remaining ingredients: Shaoxing wine, soy sauce, dark soy sauce and water. Bring to a boil. Taste and season with salt as needed. Reduce to a simmer. Skim and discard the scum. Cover, ensuring liquid is at a gentle simmer rather than a vigorous boil. Cook for 2 hours or until beef is tender.