Description
A hearty and flavorful Taiwanese beef noodle soup.
Ingredients
Scale
- 2 lbs beef shank, cut into chunks
- 4 cups beef broth
- 2 cups water
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, sliced
- 3 tbsp soy sauce
- 2 tbsp rice wine
- 1 tbsp chili bean paste
- 2 star anise
- 1 tsp five-spice powder
- 4 green onions, chopped
- 2 servings of wheat noodles
- Fresh cilantro for garnish
Instructions
- In a large pot, brown the beef shank over medium heat.
- Add onion, garlic, and ginger; sauté until fragrant.
- Pour in beef broth and water.
- Stir in soy sauce, rice wine, chili bean paste, star anise, and five-spice powder.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until beef is tender.
- Cook the wheat noodles according to package instructions.
- Serve the beef and broth over noodles, garnished with green onions and cilantro.
Notes
- Adjust the spice level by adding more chili bean paste.
- Use fresh noodles for the best texture.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 80mg
Keywords: Taiwanese Beef Noodle Soup