Taiwanese beef noodle soup is a beloved classic. Perfect for the wintertime and as a substitute for chicken noodle soup when you have a cold, its a hearty, heart warming dish. This was one of my first test dishes to help me on my goal: HOW DO I MAKE MY BOYFRIEND A FOODIE
My boyfriend J liked this recipe ok but he wasn’t head over heels for it. I thought it was perfectly delicious but perhaps the flavors were too foreign to him or maybe its because I used the wrong noodle. I would cook this recipe again but not for J!
Also see: What to Eat in Taipei
I used the recipe from EPICURIOUS and added some tweaks
Waters not pictured here but go ahead and bring water, soy sauce, rice wine, brown sugar, ginger, white parts of scallion, garlic, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes.
Brown your meat over high heat – a lot of recipes leave this out but it is important to sear the meat in order to lock in the flavors and more importantly, to give your meat a yummy looking brown coat! 2-3 minutes a side should do, eyeball it when it looks nice and browned like pictured
Add short ribs to the pot and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours.
Let meat stand in cooking liquid, uncovered, 1 hour.
Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices. Try not to eat it all at this point, its meltingly, fall off the bone delicious at this point! I also added some red pepper for taste and looks. For my picky bf I added spinach, a vegetable that he loves. Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan. Add chicken broth and meat and reheat soup over moderately low heat.
Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender, about 7 minutes . I used the noodle pictured above but I dont recommend it, it was a little gummy? I would love feedback on your favorite brand of recommended noodle for Taiwanese Beef Noodle Soup. Drain noodles well in a colander and divide among 4 large soup bowls.
Aren’t the colors pretty?? Ladle broth over noodles and top with meat, scallion greens, spinach, and red chile (if using).
Taiwanese Beef Noodle Soup
Servings: 4
Prep time: 40 minutes
Cook time: 4 1/2 hours
Ingredients
- 5 cups water
- 1 cup soy sauce
- 1 cup Chinese rice wine or medium-dry Sherry
- 1/4 cup packed light brown sugar
- 1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped
- 3 garlic cloves, smashed
- 4 whole star anise
- 1/4 teaspoon dried hot red pepper flakes
- 2 1/2 pounds meaty beef short ribs
- 1 3/4 cups reduced-sodium chicken broth (14 ounces)
- 10 ounces dried Chinese wheat noodles
- 1 (4-inch-long) fresh red chile (optional), thinly sliced
preparation
Bring water, soy sauce, rice wine, brown sugar, ginger, white parts of scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes. Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours. Let meat stand in cooking liquid, uncovered, 1 hour.
Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices. 3Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids. Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan. Add chicken broth and meat and reheat soup over moderately low heat.
Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender. Drain noodles well in a colander and divide among 4 large soup bowls.
Ladle broth over noodles and top with meat, scallion greens, spinach, and red chile (if using).
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