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Taiwanese Beef Noodle Soup (ηθιΊ΅) β Slow-Braised Perfection
Taiwanese beef noodle soup (ηθιΊ΅, niΓΊ rΓ²u miΓ n) is Taiwan's unofficial national dish β a deeply complex soup featuring melt-in-your-mouth braised beef shank in a rich, spicy broth that marries tomato sweetness with doubanjiang heat. The broth requires hours of slow simmering to develop its layered depth, but the result is extraordinary: aromatic, warming, and satisfying on a level few soups can match.
Beef noodle soup arrived in Taiwan with soldiers from mainland China after 1949. It evolved into a distinctly Taiwanese dish and is now celebrated with annual beef noodle soup festivals in Taipei.
Ingredients
- β’ 800g beef shank, cut into large chunks
- β’ 400g fresh wheat noodles
- β’ 2 tomatoes, quartered
- β’ 3 tbsp doubanjiang
- β’ 2 tbsp soy sauce
- β’ 1 tbsp dark soy sauce
- β’ 2 tbsp Shaoxing wine
- β’ 1 tbsp rock sugar
- β’ 2 litres beef or chicken stock
- β’ 3 star anise
- β’ 1 cinnamon stick
- β’ 5 slices ginger
- β’ 4 cloves garlic
- β’ 2 spring onions, cut into sections
- β’ 2 tbsp neutral oil
- β’ Blanched bok choy and pickled mustard greens for serving
Instructions
- 1
Blanch beef shank in boiling water for 5 minutes. Drain and rinse under cold water.
- 2
Heat oil in a large pot. Add ginger, garlic, spring onions, star anise, and cinnamon. Fry for 1 minute until fragrant.
- 3
Add doubanjiang and stir-fry for 2 minutes until oil turns red.
- 4
Add beef shank and stir to coat in the aromatics. Add Shaoxing wine and let it sizzle.
- 5
Add soy sauces, dark soy, rock sugar, tomatoes, and stock. Bring to a boil.
- 6
Reduce to lowest possible simmer. Cover and cook for 2-2.5 hours until beef is fork-tender.
- 7
Cook noodles separately according to package directions. Drain and place in bowls.
- 8
Ladle beef and broth over noodles. Top with blanched bok choy and pickled mustard greens.
Pro Tips
- π‘Beef shank is the traditional cut β the connective tissue melts during the long braise, creating an incredibly rich broth.
- π‘The broth is even better the next day. Make a big batch and refrigerate β remove solidified fat from the surface before reheating.
- π‘Don't rush the braise β low and slow is the only way to achieve melt-in-your-mouth beef.
- β’Beef shank is the traditional cut β the connective tissue melts during the long braise, creating an incredibly rich broth.
- β’The broth is even better the next day. Make a big batch and refrigerate β remove solidified fat from the surface before reheating.
- β’Don't rush the braise β low and slow is the only way to achieve melt-in-your-mouth beef.
Frequently Asked Questions
Can I use a pressure cooker?
Yes β pressure cook for 45 minutes instead of 2+ hours. The flavour development is slightly less complex but the result is still excellent.
What noodles should I use?
Fresh thick wheat noodles are traditional. Dried knife-cut noodles or even fresh ramen noodles work well.
Can I make this less spicy?
Reduce doubanjiang to 1 tbsp and omit additional chili. The tomatoes will add sweetness to balance.
Serving Suggestions
Serve in large deep bowls with noodles, beef, and broth. Traditional toppings include pickled mustard greens, blanched bok choy, and fresh cilantro.
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