Taiwanese Beef Noodle Soup
Cozy Up with Authentic Taiwanese Beef Noodle Soup
Craving a deeply flavorful and comforting meal? Look no further than Taiwanese Beef Noodle Soup! This isn’t just soup; it’s a culinary hug in a bowl, packed with tender beef, rich broth, and perfectly cooked noodles. Originating from the bustling night markets of Taiwan, this dish has become a beloved staple, and now you can easily recreate the magic in your own kitchen.
This recipe captures the essence of traditional Taiwanese beef noodle soup, balancing savory, slightly sweet, and aromatic flavors. The key is a long, slow simmer that allows the beef to become incredibly tender and the broth to develop a depth of flavor that’s truly unforgettable. Don’t be intimidated by the ingredient list – many are pantry staples, and the effort is so worth it.
What makes this recipe special?
- Authentic Flavors: We use classic Taiwanese ingredients like dark soy sauce, star anise, and dried red chilies to achieve that genuine taste.
- Tender Beef: The long simmering process ensures the beef is fall-apart tender.
- Rich, Flavorful Broth: The combination of beef broth, soy sauce, and aromatic spices creates a broth that’s bursting with umami.
- Customizable: Feel free to adjust the spice level and add your favorite vegetables.
Tips for Success:
- Beef Choice: Beef shank or brisket are ideal for this recipe as they become incredibly tender during the long simmer.
- Broth Quality: Using a good quality beef broth makes a huge difference. You can also use water, but the flavor will be less intense.
- Simmer Time: Don’t rush the simmering process! The longer it simmers, the more flavorful the soup will be.
- Spice Level: Adjust the number of dried red chilies to control the spice level.
Serving Suggestions:
Serve this hearty soup with a side of steamed vegetables or a simple salad. A sprinkle of chili oil adds a delightful kick. Don’t forget the fresh cilantro for a burst of freshness!
Frequently Asked Questions:
- Can I make this soup ahead of time? Yes! The soup actually tastes even better the next day as the flavors meld together. Store it in the refrigerator for up to 3 days.
- Can I use different types of noodles? Absolutely! While fresh wheat noodles are traditional, you can use any type of noodles you prefer.
- Is this soup spicy? The spice level can be adjusted by adding more or fewer dried red chilies.
- Can I use a slow cooker? Yes, you can adapt this recipe for a slow cooker. Sear the beef first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.
- What is the best way to garnish? Fresh cilantro and a drizzle of chili oil are classic garnishes. You can also add chopped green onions or a sprinkle of sesame seeds.
Get ready to embark on a culinary journey to Taiwan with this incredibly flavorful and comforting Beef Noodle Soup!
Taiwanese Beef Noodle Soup
Ingredients
- 500 grams beef shank or brisket cut into chunks
- 3 cloves garlic minced
- 2 inch ginger sliced
- 2 green onions chopped
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1/4 cup Chinese rice wine or dry sherry
- 1 tablespoon dark soy sauce
- 1 tablespoon brown sugar
- 1 cinnamon stick
- 3 star anise
- 3 dried red chilies
- 6 cups beef broth or water
- 400 grams fresh wheat noodles or dried noodles of your choice
- 1 bok choy or other leafy greens blanched
- 1 fresh cilantro chopped, for garnish
- chili oil optional, for serving
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the minced garlic, sliced ginger, and chopped green onions. Sauté until aromatic.
- Add the beef chunks to the pot and sear until browned on all sides.
- Pour in the soy sauce, Chinese rice wine or dry sherry, dark soy sauce, and brown sugar. Stir to coat the beef in the flavorful sauce.
- Add the cinnamon stick, star anise, and dried red chilies.
- Pour in the beef broth or water and bring to a boil. Reduce heat and simmer for at least 2 hours, or until the beef is tender.
- Cook the noodles according to package directions. Drain and set aside.
- Divide the noodles among bowls. Ladle the broth and beef over the noodles.
- Garnish with blanched bok choy and chopped cilantro. Serve with chili oil, if desired.
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