Description
This Taiwanese Braised Beef Noodle Soup is a hearty and flavorful dish featuring tender beef shank slowly simmered in a fragrant broth infused with soy sauce, five-spice, star anise, and cinnamon. Served over fresh egg noodles with crisp bok choy and garnished with green onions, this classic Taiwanese comfort food is perfect for a warming meal.
Ingredients
Scale
Beef and Broth
- 2 pounds beef shank, cut into chunks
- 4 cups beef broth
- 2 cups water
- 3 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon sugar
- 1 teaspoon five-spice powder
- 3 star anise
- 1 cinnamon stick
Aromatics
- 4 cloves garlic, minced
- 1 onion, sliced
- 2 green onions, chopped (for garnish)
Noodles and Vegetables
- 4 portions fresh egg noodles
- 2 cups bok choy
Instructions
- Brown the beef: In a large pot over medium heat, add the beef shank chunks and cook until browned on all sides, which helps develop deep flavors in the broth.
- Sauté aromatics: Add the minced garlic and sliced onion to the pot and sauté with the beef until fragrant and the onions soften.
- Add seasonings: Stir in the soy sauce, rice wine, sugar, five-spice powder, star anise, and cinnamon stick, mixing well to coat the beef and aromatics with the spices.
- Add liquids and simmer: Pour in the beef broth and water, bring the mixture to a simmer over medium heat.
- Braise the beef: Cover the pot and reduce the heat to low. Let it cook gently for 2 to 3 hours, until the beef is very tender and the flavors are fully developed.
- Strain broth: Once tender, remove the beef pieces from the pot and strain the broth to remove solids and achieve a clear soup base.
- Cook noodles and vegetables: Prepare the fresh egg noodles according to package instructions. Briefly blanch the bok choy until just tender.
- Assemble and serve: Divide the cooked noodles into serving bowls, top with the braised beef chunks and bok choy, then ladle the strained broth over everything.
- Garnish: Sprinkle the chopped green onions on top to add fresh color and flavor before serving.
Notes
- For richer flavor, brown the beef in batches to avoid overcrowding the pot, which can cause steaming instead of browning.
- The broth can be prepared a day in advance to allow the flavors to deepen overnight in the fridge.
- Adjust the amount of five-spice powder and star anise to suit your taste preference.
- Fresh egg noodles provide an authentic texture; substitute with dried noodles if unavailable.
- Adding a splash of chili oil or pickled mustard greens can enhance the soup’s flavor for those who prefer spicy or tangy notes.
