Best 3 Taiwanese Beef Noodle Soup Recipes

TAIWANESE SPICY BEEF NOODLE SOUP

Steps:

• Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
• Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder.
• Cook on Low for 8 to 9 hours.
• Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.
• Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain.
• Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.

1-DAY NOODLES (TAIWANESE BEEF NOODLE SOUP) RECIPE BY TASTY

Steps:

• Bring a large pot of water to a boil. Add the short ribs, beef shin bones, and oxtail and boil for 30 minutes to remove any impurities. Drain and rinse the meat and bones under cold running water.
• Add the meat and bones to a clean large pot with the onion, carrots, tomatoes, apple, celery, garlic, ginger, rice wine and scallions (set 2 aside for garnish). Add enough water to cover and bring to a boil.
• Meanwhile, in a small, dry pan over high heat, toast the star anise, Sichuan peppercorns, and coriander until fragrant, about 2 minutes. Add the toasted spices to the boiling broth.
• In the same small pan, heat 1 tablespoon of vegetable oil over high heat. When the oil is shimmering, add the doubanjiang and cook until fragrant and caramelized, about 30 seconds.
• Add the caramelized doubanjiang to the boiling broth, along with the soy sauce, dark soy sauce, and rock sugar.
• Reduce the heat to medium-low and simmer the meat and bones for 3 hours. Remove the short ribs from the broth and let cool slightly, then wrap in foil and let rest in the refrigerator overnight.
• Cook the broth for another 3 hours, adding more water as needed to keep the solids covered. Remove the broth from the heat and stir in the salt and sugar. Adjust the seasoning to taste. Transfer the broth and solids to an airtight container and refrigerate overnight.
• When ready to assemble, skim the solidified fat from the top of the broth and reserve. Return the broth and solids to a large pot and heat over medium heat until bubbling. Strain the broth into a clean pot, discarding the solids.
• Add the bok choy to the hot broth and blanch for 30 seconds, then remove from the pot and set aside.
• Cook the noodles according to the package instructions, then drain.
• Cut the short ribs into bite-size cubes. Heat the remaining teaspoon of vegetable oil in a medium pan over high heat. Add the short ribs and sear until the outside is crispy, 2-3 minutes. Remove the pan from the heat.
• Thinly slice the remaining 2 scallions.
• To serve, add 1 tablespoon of reserved fat to a bowl. Add the noodles. Pour in the broth, then top with short rib cubes, scallions, bok choy, and cooked salted mustard.
• Enjoy!

TAIWANESE BEEF NOODLE SOUP

Steps:

• Bring water, soy sauce, rice wine, brown sugar, ginger, white parts of scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes. Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours. Let meat stand in cooking liquid, uncovered, 1 hour.
• Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices. 3Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids. Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan. Add chicken broth and meat and reheat soup over moderately low heat.
• Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender, about 7 minutes (14 to 15 minutes for linguine). Drain noodles well in a colander and divide among 4 large soup bowls.
• Ladle broth over noodles and top with meat, scallion greens, bean sprouts, pickled mustard greens, cilantro sprigs, and red chile (if using).
• *Available at some Asian markets.
• **Available at some Asian markets and Uwajimaya (800-889-1928).