Beef noodle soup recipe

Spicy beef noodle soup is the ultimate Taiwanese comfort food, which you’ll find everywhere across this beautiful island country: restaurants, night markets and food courts.

It’s a symphony of spicy, savoury, fresh and salty notes that really hits the mark when you want to impress your dinner guests with something intricate and unusual, or when you’re just in the mood for spending some time in the kitchen and putting your knives and chopping boards to good use. 

Method: 

1. Fill a large pot with water and add the beef shank, half of the spring onions, half of the ginger slices, and half of the anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.

2. Remove the meat from the pot and cut into thick, 1-inch slices. Discard the cooking liquid.

3. In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining spring onions, ginger slices, the garlic, red chillies, remaining star anise pods, the onion and bean paste. Cook until the onions start to become translucent.

4. Add the sliced beef.

5. Add the soy sauce, stir, then add the rice wine.

6. Add the tomatoes. Stir-fry for 10 minutes.

7. Fill a large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.

8. Add enough water so that the meat is covered, then add the pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.

9. Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.

10. Add the bok choy to the boiling water. Cook for 4 minutes, then remove.

11. To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with chopped coriander.

Ingredients:  

•     900g beef shank
•     6 spring onions, halved crosswise
•     8 slices fresh ginger
•     6 pods star anise
•     120g vegetable oil
•     6 garlic cloves
•     2 red chillies, halved lengthwise
•     1 medium white onion, sliced
•     3 tbsp bean paste
•     120ml soy sauce
•     120ml rice wine
•     2 medium tomatoes, quartered
•     1 tsp pepper
•     1 tsp salt
•     5 bay leaves
•     2 bundles of flour noodles
•     3 bok choy

For garnish 

•     fresh coriander, chopped

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