Taiwanese Beef Noodle Soup

Ingredients

• 2 pounds (900g) beef shank, cut into chunks 2 pounds (900g) beef shank, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon chili bean paste 1 tablespoon chili bean paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 4 cups (950ml) water 4 cups (950ml) water
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt, to taste Salt, to taste
• 1 pound (450g) wheat noodles 1 pound (450g) wheat noodles
• 4 green onions, chopped (for garnish) 4 green onions, chopped (for garnish)
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Pickled mustard greens, for garnish Pickled mustard greens, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the beef shank chunks to the pot and brown them on all sides.
3. 3.
   Stir in the tomato paste, chili bean paste, soy sauce, and dark soy sauce. Cook for a few minutes to allow the flavors to meld.
4. 4.
   Add the star anise, cinnamon stick, beef broth, water, and brown sugar to the pot. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender.
5. 5.
   While the beef is simmering, cook the wheat noodles according to the package instructions. Drain and set aside.
6. 6.
   Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and season with salt to taste.
7. 7.
   To serve, divide the cooked noodles among bowls. Ladle the beef and broth over the noodles. Garnish with chopped green onions, cilantro, and pickled mustard greens.

Treat your ingredients with care...

• Beef shank — For the most tender and flavorful beef, braise the shank for a longer period of time until it easily shreds apart.
• Wheat noodles — Cook the noodles until they are al dente to ensure they don't become mushy when added to the soup.
• Pickled mustard greens — Rinse the pickled mustard greens before using to remove excess saltiness.

Tips & Tricks

• For an extra layer of flavor, add a splash of rice wine or Chinese cooking wine to the broth.
• If you prefer a spicier soup, increase the amount of chili bean paste or add some chili oil.
• Make a larger batch of the beef broth and freeze it in portions for future use in other recipes.
• Experiment with different cuts of beef, such as brisket or short ribs, for variations in texture and flavor.
• Adjust the seasoning according to your taste preferences by adding more soy sauce or salt if desired.

Serving advice

Serve the Taiwanese Beef Noodle Soup hot, garnished with chopped green onions, cilantro, and pickled mustard greens. Accompany it with a side of chili oil or chili sauce for those who prefer an extra kick of heat. Enjoy with a pair of chopsticks and a spoon to savor every delicious bite.

Presentation advice

To enhance the presentation of the dish, arrange the shredded beef on top of the noodles and ladle the broth over it. Sprinkle the chopped green onions and cilantro on the surface, and place a small portion of pickled mustard greens on the side. The vibrant colors and contrasting textures will make the soup visually appealing.