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© Stine Christiansen, Thomas Steinmann
Home Food & Drinks Recipes Cooking Taiwanese Beef Noodle Soup

Taiwanese Beef Noodle Soup

Rezept
Soup
Asian flavours
Nudeln

Beef noodle soup is to Taiwan what liver dumpling soup is to Vienna: a ubiquitous, delicious classic. You can't compromise on the cooking time, ensuring that the meat becomes irresistibly spoon-soft.

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For the beef and soup

Ingredients (4 servings)
1 kg Beef shoulder or ham, cut into 5 cm pieces
2 tablespoon(s) Vegetable oil
1 Large onion, quartered
6 Garlic cloves, crushed
5 cm Piece of fresh ginger, sliced
3 Young onions, cut into 5 cm pieces
2 Star anise
1 Cinnamon stick
3 Dried chillies (optional, for spiciness)
2-3 Dried shiitake
3 tablespoon(s) Doubanjiang (fermented bean paste)
1 tablespoon(s) Tomato Purée
2 tablespoon(s) Rice wine or dry sherry
2 tablespoon(s) Dark soy sauce
1 tablespoon(s) Light soy sauce
1 teaspoon(s) Granulated sugar
1 teaspoon(s) White pepper
2.5 l Beef broth or water

To serve

Ingredients (4 servings)
750 g Fresh wheat noodles (or dried ramen noodles)
4-6 Small pak choi, halved lengthwise
1 handful Fermented mustard vegetables, chopped (from the Asian store)
3 Young onions, finely chopped
Fresh coriander, chopped
Chili oil (optional, from the Asian store)
  • Fry the pieces of beef in a large roasting tin with hot oil until browned on all sides. Take out. Fry the onion, garlic, ginger and spring onions in the same pan for 2-3 minutes, then add the star anise, cinnamon stick and chillies and fry for a minute.
  • Stir in the doubanjiang and roast for a minute until fragrant. Fry the tomato purée briefly and deglaze with rice wine. Add the soy sauce, sugar and pepper. Return the beef and mushrooms to the pan.
  • Pour in beef stock or water until the meat is covered. Bring to the boil, then simmer gently for 2.5-3 hours until the meat is completely soft. Season to taste with soy sauce and sugar.
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