Taiwanese Beef Noodle Soup
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The Tale of Taiwanese Beef Noodle Soup
Taiwanese beef noodle soup developed in Taiwan itself in the 20th century, closely tied to Kaohsiung's Gangshan district, where mainland Chinese soldiers who fled with the Nationalist government after 1949 adapted Sichuanese spicy beef stew techniques using ingredients available locally. It's now considered one of Taiwan's defining comfort foods.
Ingredients
Scale:· 4 servings
- 1 kg beef shank, cubed
- 500g fresh wheat noodles
- 3 tablespoons doubanjiang (spicy bean paste)
- 1 thumb ginger, sliced
- 4 cloves garlic
- 3 scallions, plus more for garnish
- 2 star anise
- 1 cinnamon stick
- 1/4 cup soy sauce
- 2 tomatoes, chopped
Instructions
- 1Blanch the beef shank cubes in boiling water for 3-4 minutes to remove impurities, then rinse and drain.
- 2Heat a little oil in a large pot and sauté ginger, garlic, and scallions until fragrant.
- 3Add the doubanjiang and star anise, cooking briefly to release the aromas.
- 4Add the blanched beef, tomatoes, soy sauce, and enough water to cover generously.
- 5Bring to a boil, then reduce heat and simmer gently, covered, for 90 minutes to 2 hours until the beef is very tender.
- 6Skim off any excess fat from the surface periodically.
- 7Cook the fresh noodles separately in boiling water until just tender, then divide among serving bowls.
- 8Ladle the beef and broth over the noodles, and garnish with fresh scallions.
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