Savory Taiwanese Beef Noodle Soup
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.
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.