Taiwanese Beef Noodle Soup Blog
🕑 Cooking Time:
⌛ Prep Time:
The Ingredients List
- 1.5 kilograms Beef Shank or Brisket (cut in chunks, wash and pat dry; if there’s large chunks of fat, save them aside)
- 500 grams Beef Bones
- 2 thick slices of ginger
- 6 Garlic Cloves
- 3 stalks of Spring onions (chopped into thirds)
- 1 large Brown Onion (roughly sliced)
- 3 Tomatoes (roughly cut in wedges)
- 1 large Carrot (cut in chunks)
- 1 Fuji Apple (quartered)
- 5 Dried Chilli (halved)
- 2 tablespoons Spicy/Chilli bean sauce (Dou Ban Jiang)
- 1 tablespoon Soy bean sauce (Huang Dou Jiang)
- 2 tablespoons Tomato Paste
- ½ cup Light Soy Sauce
- 1 cup Chinese Shaoxing Wine
- 1 tablespoon Rock Sugar (~ a large piece)
- 1 Daikon/White Radish (cut in chunks)
- 4-6 bunches of Bok Choy (quartered and washed)
- Coriander for garnish (roughly chopped)
- 1 tablespoon Goji berries
- 2 teaspoons Fennel seeds
- 1 teaspoon Sichuan Peppercorns
- 3 Star Anise
- 1 Cinnamon Stick
- 3 Dried Bay Leaves
- ¼ teaspoon Chinese Five Spice Powder
- ¼ teaspoon Ground Black pepper
- 1 large Dried Orange peel (See instructions on how to make from fresh orange, otherwise you may purchase pre-made ones)
- 2 cups Pickled Mustard Greens (roughly chopped)
- 6 Garlic Cloves (minced)
- 1 Red Chilli
- A drizzle of Oil
- ¼ teaspoon Table Salt
- ½ teaspoon White Sugar
- 300 grams Bread flour (sifted)
- ¼ teaspoon Table Salt
- ⅔ cup Water
- Prepare spice bag.
- Remove scum from beef bones by placing them in a pot of boiling water and boiling for 3-5 minutes, then pour out the water with scum and rinse pieces thoroughly. Put aside.
- Render fat pieces in a large pot on low-medium heat. Remove fats when there’s about 2 tablespoons of rendered fat juices, and increase heat to medium-high.
- Add in garlic and ginger. When fragrant, add in onions and spring onions. Stir fry until onions are slightly soften and caramelised.
- Add in tomatoes, carrots, apples and beef chunks. Stir fry for about 30 seconds.
- Add dried chillies, spicy bean sauce, soy bean sauce and tomato paste. Toss around.
- Place in beef bones, spice bag and rock sugar, followed by pouring in light soy sauce, Chinese Shaoxing wine and hot boiling water (about 3 litres) until solid contents are fully covered
- Leave on high heat until it comes to a boil, and lower heat to low and let it simmer for 2 hours.
- After 2 hours, add in Daikon chunks. Add a little more hot water if broth has reduced too much, just enough to cover the solids. Continue to simmer on low heat for another 1 hour.
- During the last hour before broth is done, prepare noodles, bok choy and mustard greens (see below section).
- Once broth is done, sift it through a sieve. Discard unwanted contents, saving the beef chunks, daikon and carrots aside. Pour sifted broth back into the emptied pot, and reheat on low fire. Taste and season to your liking (we usually like it the way it is and don’t have to add any salt or other seasonings).
- To serve, place cooked noodles in serving bowl. Add a few pieces of beef chunks on top of noodles, along with a couple quarters of bok choy, and a few daikon and carrot chunks. Pour in hot broth. Place a couple or more tablespoons of mustard greens on top, and sprinkle over some coriander. Ready to serve!
Dried Orange Peel
- Preheat oven to 100°C.
- Using a very sharp knife, carefully slice off a large piece of orange peel from a medium to large size Navel orange. Make sure to slice just under the surface. Remove any spongy white pith.
- Cut them to strips and line them up on a baking tray
- Place in oven for 30 minutes
- Remove from oven and let them cool completely before use.
- To store, place in a sealed container in the fridge for up to 3 months
- Quarter bok choy and wash thoroughly.
- Cook in boiling water on high heat for 2-3 minutes. Drain and leave aside.
Homemade Noodles (Serves 3~4)
- In mixer bowl, pour in sifted bread flour and salt, and very gradually pour in water. Use a wooden chopsticks to stir as water is slowly poured in. When shaggy dough forms and it comes off chopstick easily, use the mixer machine and dough hook to knead dough for 10 minutes. If using bare hands to knead, you may need to knead longer for about 15 minutes. It should result in a nice ball of dough, and springs back a little if you push in with your finger. Cover it and let it rest for 30 minutes.
- After 30 minutes, halve the dough and separately roll both out to about 2mm thickness. Dust with flour. Fold both into 4 layers and slice to your desired width. We like it wide, so we sliced them to about 1cm thick. Stretch each noodle a little and toss them with additional flour to prevent them from sticking to each other.
- To cook, prepare a pot of boiling water and place noodles in and let it cook on medium-high heat for 3-4 minutes. Remember to shake the noodles a little bit in the beginning to spread them apart. Cook in batches. Once cook, drain water and place in serving bowl.
- To store, leave stretched out noodles to dry on a rack or plate for a couple hours, place them in a container or sealed bag. Refrigerate or freeze. If frozen, they can be kept for a few months.
- Heat up a drizzle of oil in a small saucepan on medium heat.
- Add in garlic and chilli. When fragrant, add in pickled mustard greens and stir fry.
- Season with with salt and sugar. Leave aside.