Taiwanese Beef Noodle Soup

Ingredients

Soup Base

• 2–2.5 lbs beef shank
• 3 tbsp oil
• 6 slices ginger
• 2 large shallots or 1 onion, cut into wedges
• 8 cloves garlic, smashed
• 2 scallions (white part), cut into 2-inch pieces
• 2 dried chilis
• 2 tbsp doubanjiang
• 1 tbsp tomato paste
• 2 tbsp rock sugar
• ¼ cup rice wine
• ½ cup light soy sauce
• 1–2 tbsp dark soy sauce
• 1 tomato, peeled and cut into wedges
• Spice packet (star anise, bay leaf, cinnamon, etc.)
• 10 cups water, plus more if needed

For Serving

• Wheat noodles
• Bok choy
• Scallion & cilantro, chopped
• Pickled veggies
• Empress Ghost Pepper Maqaw Hot Sauce

Steps

1. Bring a large pot of water to a boil, add the beef shank, and blanch for a few minutes. Discard the water, rinse the beef, and set aside.
2. Heat oil in the same pot over medium heat. Add ginger, shallots, garlic, scallions, and dried chilis. Cook until softened and fragrant.
3. Stir in doubanjiang, tomato paste, rock sugar, rice wine, and both soy sauces. Cook until well combined and aromatic.
4. Add beef shank, tomatoes, and the spice packet. Pour in enough water to fully cover the beef (about 10 cups). Bring to a boil, then reduce to a simmer. Cover and cook for ~2 hours until tender.
5. While the soup simmers, cook wheat noodles and bok choy. Chop scallions and cilantro, and prepare pickled vegetables.
6. Slice the beef shank. Add noodles to a bowl, ladle hot broth over top, and finish with beef slices, bok choy, scallions, cilantro, and pickled veggies. Drizzle Empress Ghost Pepper Maqaw Hot Sauce for the perfect spicy-citrusy finish.

Recipe by @crazythickasians on Instagram

Watch video tutorial below!