Taiwanese Beef Noodle Soup

Name: Taiwanese Beef Noodle Soup
Prep time: 35 min
Cook time: 2 h 35 min
Total time: 3 h 10 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 3 lb (1360 g) beef shank, trimmed of loose surface fat but with silverskin left on, cut into 1½-inch (4 cm) chunks; 5 quarts (4700 ml) water for blanching the beef, bok choy and noodles, about 2 quarts (1.9 L) for the beef and 3 quarts (2.8 L) for the bok choy and noodles; 2 tbsp (30 ml) neutral oil; 2 oz (60 g) fresh ginger, unpeeled, scrubbed, cut into 6 thick slices and lightly smashed; 6 cloves (30 g) garlic, peeled and smashed; 4 whole (60 g) scallions, cut into 2-inch (5 cm) lengths; 3 tbsp (50 g) doubanjiang (spicy fermented broad bean paste), large chunks of bean chopped if any; 2 medium (300 g) ripe tomatoes, cored and cut into 8 wedges each; ⅓ cup (80 ml) Shaoxing rice wine; ⅓ cup (80 ml) soy sauce (regular, not low-sodium); 1 tbsp (12 g) rock sugar or granulated sugar; 3 pods (4 g) whole star anise; 1 stick (3 inch) (5 g) cassia bark or cinnamon stick; 1 tsp (3 g) Sichuan peppercorns; 3 whole (3 g) dried red chilies (optional); 10 cups (2400 ml) water; kosher salt, to taste, added only at the end; 1¼ lb (570 g) fresh wheat noodles (thick, round or flat); 1 lb (450 g) baby bok choy, halved lengthwise (quartered if large) and rinsed well between the leaves; 3 whole (45 g) scallions, thinly sliced; ½ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped (optional); 1 tbsp (15 ml) toasted sesame oil (optional); chili oil, to taste, for drizzling at the table (optional)

From the MyKitchenBank Kitchen

Fall-apart beef shank simmers for two hours on the stovetop in a deeply savory, mildly spicy broth built on doubanjiang, soy sauce, star anise and tomato, then gets ladled over chewy wheat noodles and bok choy.

Prep: 35 min
Cook: 2 hr 35 min
Wait: 10 min
Total: 3 hr 20 min
Makes: 6 large bowls (about 2.5 liters / 10 cups of broth plus beef)

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Ingredients

6 servings

For the braised beef
3 lb (1360 g) beef shank, trimmed of loose surface fat but with silverskin left on, cut into 1½-inch (4 cm) chunks
5 quarts (4700 ml) water for blanching the beef, bok choy and noodles, about 2 quarts (1.9 L) for the beef and 3 quarts (2.8 L) for the bok choy and noodles
2 tbsp (30 ml) neutral oil
2 oz (60 g) fresh ginger, unpeeled, scrubbed, cut into 6 thick slices and lightly smashed
6 cloves (30 g) garlic, peeled and smashed
4 whole (60 g) scallions, cut into 2-inch (5 cm) lengths
3 tbsp (50 g) doubanjiang (spicy fermented broad bean paste), large chunks of bean chopped if any
2 medium (300 g) ripe tomatoes, cored and cut into 8 wedges each
⅓ cup (80 ml) Shaoxing rice wine
⅓ cup (80 ml) soy sauce (regular, not low-sodium)
1 tbsp (12 g) rock sugar or granulated sugar
3 pods (4 g) whole star anise
1 stick (3 inch) (5 g) cassia bark or cinnamon stick
1 tsp (3 g) Sichuan peppercorns
3 whole (3 g) dried red chilies (optional)
10 cups (2400 ml) water
kosher salt, to taste, added only at the end
To serve
1¼ lb (570 g) fresh wheat noodles (thick, round or flat)
1 lb (450 g) baby bok choy, halved lengthwise (quartered if large) and rinsed well between the leaves
3 whole (45 g) scallions, thinly sliced
½ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped (optional)
1 tbsp (15 ml) toasted sesame oil (optional)
chili oil, to taste, for drizzling at the table (optional)

Equipment (7)

6- to 8-quart (6–8 L) heavy-bottomed soup pot or enameled cast-iron pot with lid
Large pot, 5-quart (5 L) or bigger, for blanching and cooking noodles
Fine-mesh skimmer or slotted spoon
Sharp chef's knife and cutting board
Ladle
Instant-read thermometer (optional)
6 deep soup bowls

Steps

Before you start

Read the timing: the beef needs about 2 hours of gentle simmering, so start at least 3½ hours before you want to eat.
Buy whole beef shank (bone-in or boneless) and cut it yourself into big chunks. Small pieces dry out and shred during the long braise.
Doubanjiang (fermented broad bean chili paste) is salty. Pixian brand is the classic. Do not add extra salt until you taste the finished broth.
Wait to cook the noodles until the broth is finished and hot. Fresh noodles take only 3 to 5 minutes.
This is a stovetop recipe. No oven is needed.

1
Prep the aromatics
- Cut the beef shank into 1½-inch (4 cm) chunks, keeping the silverskin on because it turns silky and gelatinous in the braise.
- Smash the ginger and garlic, cut the 4 braising scallions into 2-inch lengths, and wedge the tomatoes.
- Slice the 3 serving scallions and keep them in the fridge.
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Ready when: Beef pieces are roughly uniform in size, so they cook at the same rate.
Tip: Large chunks hold together better than small ones during the long braise.
2
Blanch the beef
- Bring about 2 quarts (1.9 L) of water to a rolling boil in the large pot.
- Add the beef and boil for 5 minutes.
- Scum and gray foam will rise.
- Drain into a colander, rinse the beef under warm running water to remove foam, and rinse out the pot.
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Ready when: Beef is grayish-brown on the outside and the rinse water runs mostly clear.
Tip: Do not skip this. It is what keeps the broth clean and clear instead of murky.
3
Fry the aromatics
- Heat the oil in the 6- to 8-quart soup pot over medium heat until shimmering.
- Add the ginger, garlic and braising scallions and stir for 1 to 2 minutes until fragrant and the edges begin to color.
- Add the doubanjiang and fry, stirring constantly, for 2 to 3 minutes until the oil turns deep red and the paste smells toasty.
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Ready when: Oil is stained brick red and the paste smells roasted, not raw or burnt.
Tip: Lower the heat if the paste sticks or darkens to brown-black, since scorched paste tastes bitter.
4
Brown with tomato
- Add the tomato wedges and cook for 3 minutes, pressing them lightly, until they begin to collapse.
- Add the drained beef and stir for 2 minutes so the chunks are coated in the red paste.
- Pour in the Shaoxing wine and let it bubble for 1 minute, scraping up any browned bits from the bottom.
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Ready when: Tomatoes are softened and the wine smell is no longer sharp.
5
Add liquid and spices
- Add the soy sauce, sugar, star anise, cinnamon, Sichuan peppercorns, dried chilies (if using) and 10 cups (2.4 L) of water.
- Stir well, raise the heat to high and bring to a boil, about 8 to 10 minutes.
- Skim off any foam from the surface.
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Ready when: Broth reaches a full boil and the surface is mostly free of gray foam.
Tip: The liquid should cover the beef by about an inch. Add a little hot water if it does not.
6
Braise until tender
- Reduce the heat to low so the broth barely bubbles, with just a few lazy bubbles breaking the surface.
- Cover with the lid slightly ajar and simmer on the stovetop for 2 hours, stirring gently every 30 minutes.
- Check at 1 hour 45 minutes by piercing a chunk with a fork.
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Ready when: A fork slides into the beef with almost no resistance and the meat is tender but still holds its shape (about 200°F / 93°C inside).
Tip: A hard boil makes the beef tough and the broth cloudy. Keep it at a bare simmer.
7
Rest and season
- Turn off the heat and let the pot rest, covered, for 10 minutes.
- Fish out and discard the star anise, cinnamon, ginger, scallion pieces, chilies and as many peppercorns as you can find.
- Spoon off excess red oil from the surface if you want a lighter soup (or keep it for flavor).
- Taste the broth and add salt only if needed, a pinch at a time.
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Ready when: Broth tastes deeply savory, lightly sweet and gently spicy, with a rounded saltiness.
Tip: Doubanjiang and soy sauce are already salty, so the broth often needs no extra salt.
8
Cook the bok choy
- Bring the 3 quarts (2.8 L) of remaining water to a boil in the large pot over high heat.
- Add the bok choy and blanch for 1 to 2 minutes until the stems are bright green and just tender.
- Lift out with a skimmer into a bowl and keep the water boiling.
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Ready when: Bok choy stems are bright green, tender-crisp and pierce easily with a knife tip.
Tip: Reheat the braise on low while you cook the noodles so the bowls are served piping hot.
9
Cook the noodles
- Loosen the fresh noodles, add them to the boiling water, and cook following the package time, usually 3 to 5 minutes, stirring once in the first 30 seconds so they don't stick.
- Drain well in a colander and divide among 6 warmed bowls.
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Ready when: Noodles are chewy and springy with no raw floury center when you bite one.
Tip: Drain thoroughly. Water clinging to the noodles dilutes the broth.
10
Assemble and serve
- Top each bowl of noodles with 4 to 5 chunks of beef and a share of the bok choy.
- Ladle about 1½ cups (360 ml) of hot broth over each bowl.
- Finish with the sliced scallions, cilantro, a few drops of sesame oil, and chili oil if you like.
- Serve immediately.
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Ready when: Broth is steaming hot and the noodles are just covered by liquid.
Tip: Serve right away. Noodles keep absorbing broth and soften quickly.

Good to know

Tips

Keep the silverskin on the shank. It becomes tender and gives the broth body.
Fry the doubanjiang in oil until it turns red. This step builds the color and savory depth of the soup.
For a clearer broth, skim foam during the first 15 minutes and keep the simmer very gentle afterward.
Cook noodles in a separate pot of water, never in the braise, or the broth turns starchy and cloudy.

Make ahead

The braised beef and broth taste even better made 1 to 2 days ahead. Cool completely, refrigerate in the pot or a container, and lift off the solidified fat if you like. Reheat gently on the stove until steaming, then cook the noodles and bok choy fresh.

Storage & reheating

Store the beef and broth separately from the noodles. Refrigerate in airtight containers for up to 4 days, or freeze for up to 3 months (leave 1 inch of headspace). Thaw overnight in the fridge and reheat in a pot over medium-low heat until the broth is steaming and the beef is hot throughout. Cooked noodles and bok choy do not store well; cook them fresh. Not recommended at room temperature for more than 2 hours.

Substitutions

beef shank → bone-in beef short rib or boneless chuck. Chuck gives a less gelatinous result. Cut into 2-inch chunks and braise about 15 minutes less.
doubanjiang (spicy fermented broad bean paste) → gochujang plus 1 tbsp extra soy sauce. Sweeter and less funky, but still gives color and gentle heat. Taste before salting.
Shaoxing rice wine → dry sherry. Use the same amount. Avoid cooking wines with added salt.
fresh wheat noodles (thick, round or flat) → dried wheat noodles or udon. Dried noodles (about 400 g / 14 oz) need cooking 1 to 3 minutes longer. Follow the package.