Taiwanese beef noodle soup
Wheat noodles in a dark broth of beef shank with fermented bean paste and spices.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cover the meat with cold water, bring it up, boil two minutes and drain; this removes the scum.
Fry the ginger, garlic and doubanjiang in oil for five minutes, until the oil turns red.
Add the tomatoes, wine and soy sauce, cook three minutes and return the meat to the pot.
Add water two fingers above the meat, drop in the star anise, cinnamon and sugar and simmer two hours.
Lift out the meat, cut it into thick slices and return it to the broth for ten minutes.
Cook the noodles in a separate pot of clean water and blanch the bok choy.
Divide the noodles between bowls, add the meat and greens, ladle over the broth and top with pickled mustard greens and spring onion.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: MDRX · CC BY-SA 4.0