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Beef noodle soup with charred onion ginger broth and a hint of fragrant dried tangerine peel in a deep ceramic bowl.

Savory Taiwanese Beef Noodle Soup

Rebecca Blumer
A comforting bowl of Taiwanese-inspired beef noodle soup featuring tender beef shank, silky wheat noodles, and a fragrant charred aromatic broth that mimics an all-day simmer.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Taiwanese
Servings 6 servings
Calories 645 kcal

Equipment

  • Instant Pot or Pressure Cooker
  • Large Pot for noodles
  • Spice Sachet or Cheesecloth

Ingredients
 

Ingredients

  • 3 pounds beef shank
  • 2 tablespoons oil
  • 2 inch piece ginger
  • 6 cloves garlic
  • 3 scallions
  • 1 onion
  • 1 tomato
  • 4 dried chilies
  • 1 tablespoon tomato paste
  • 2 tablespoons spicy bean paste douban jiang
  • 2 teaspoons sugar
  • 1/2 cup soy sauce
  • 1/2 cup Shaoxing wine
  • 8 cups water
  • 1 Chinese aromatic herb packet
  • 32 ounces fresh wheat noodles
  • 1 handful bok choy
  • 1 bunch cilantro
  • 1 bunch scallions

Spice Sachet

  • 4 star anise
  • 1 Chinese cinnamon stick
  • 3 bay leaves
  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 tablespoons Sichuan peppercorns
  • 1/4 teaspoon five spice powder
  • 1/4 teaspoon black pepper

Instructions
 

Blanch for a clear broth

  • Bring a pot of water to a full, rolling boil. Add the beef shank and boil for exactly 1 minute to release impurities.
  • Drain the beef in a colander and rinse thoroughly with fresh water to remove any gray foam and residue.

Char, sauté, and build the aromatic base

  • Char the halved onion and ginger over an open flame or under a broiler until the skins are well blackened. Peel away the heavy burnt outer layer to reveal smoky, sweet flesh.
  • Set the Instant Pot to Sauté, add oil, then sauté the ginger, garlic, scallions, and charred onion until caramelized and fragrant.
  • Add the tomato and dried chilies, cooking until the tomato softens and creates a jammy, aromatic base.

Coat the beef and pressure cook

  • Add the blanched beef to the pot. Stir in the tomato paste, douban jiang, sugar, soy sauce, and Shaoxing wine until the meat is stained red-brown and fragrant.
  • Pour in 8 cups of water and add the spice sachet. Pressure cook on the Meat/Stew setting for 100 minutes, or simmer on the stovetop for 3 to 4 hours until the beef is fork-tender.

Noodles, bok choy, and the final bowl

  • Release the pressure carefully. Cook fresh wheat noodles in a separate pot. In the final minute of noodle cooking, blanch the bok choy until bright green.
  • Place noodles and bok choy into bowls, ladle over the rich broth and beef chunks, and garnish with cilantro, scallions, and pickled mustard greens.

Notes

Beef Selection: Beef shank is essential for its high collagen content. As it braises, the connective tissue melts into gelatin, providing a silky, lip-smacking texture that lean cuts cannot provide.
Noodle Preparation: Always cook noodles in a separate pot of water. Boiling them directly in the soup releases starches that will make your clear broth cloudy and thick.
The Charring Secret: Don't skip charring the onion and ginger. This Maillard reaction creates smoky sweetness and complexity that usually requires 24 hours of simmering.
Storage Strategy: Store the broth, meat, and noodles in separate containers. If kept together, the noodles will act like a sponge and become mushy by the next day.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 645kcalCarbohydrates: 58gProtein: 42gFat: 26gSaturated Fat: 8gCholesterol: 115mgSodium: 1350mgPotassium: 890mgFiber: 5gSugar: 7gVitamin A: 1150IUVitamin C: 18mgCalcium: 85mgIron: 7mg
Keyword beef noodle soup, beef shank recipe, Taiwanese beef noodle
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