Taiwanese Beef Noodle Soup Recipe

Beef shank: A cut of beef that becomes tender and flavorful when slow-cooked.

Onion: Adds sweetness and depth to the soup base.

Garlic: Provides a pungent, aromatic flavor.

Ginger: Adds a warm, spicy note to the broth.

Tomatoes: Contribute acidity and richness to the soup.

Soy sauce: Adds umami and saltiness to the broth.

Rice wine: Enhances the flavor and tenderizes the beef.

Doubanjiang: A spicy bean paste that adds heat and depth of flavor.

Star anise: Imparts a sweet, licorice-like flavor to the broth.

Cinnamon stick: Adds warmth and complexity to the soup.

Beef broth: Forms the base of the soup, providing rich, savory flavor.

Noodles: Serve as the hearty base for the soup, soaking up the flavorful broth.

When browning the beef shank, make sure to do it over medium-high heat to develop a deep, rich color and flavor. This process, known as the Maillard reaction, enhances the overall taste of the soup. Additionally, when sautéing the onion, garlic, and ginger, be patient and allow them to become fragrant and slightly caramelized. This step builds a robust base for the broth.

• beef shank - Substitute with beef brisket: Beef brisket has a similar texture and flavor profile, making it a suitable replacement.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor, which can complement the soup well.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it may be less pungent.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• tomatoes - Substitute with canned tomatoes: Canned tomatoes can be used when fresh tomatoes are not available, offering a similar taste and texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• rice wine - Substitute with dry sherry: Dry sherry can mimic the slightly sweet and complex flavor of rice wine.

• doubanjiang - Substitute with gochujang: Gochujang is a Korean chili paste that offers a similar spicy and savory flavor.

• star anise - Substitute with anise seeds: Anise seeds provide a similar licorice-like flavor, though they are less intense.

• cinnamon stick - Substitute with ground cinnamon: Ground cinnamon can be used in smaller quantities to provide a similar warm, sweet flavor.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a base, though it will be lighter in flavor compared to beef broth.

• noodles - Substitute with rice noodles: Rice noodles can be used as a gluten-free alternative, offering a similar texture.

• Allow the beef noodle soup to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy noodles and diluted broth.

• For short-term storage, transfer the soup into an airtight container. Store the noodles separately from the broth to maintain their texture. Refrigerate for up to 3-4 days.

• For longer storage, consider freezing the soup. Use freezer-safe containers or heavy-duty freezer bags. Again, store the noodles separately from the broth to prevent them from becoming mushy.

• Label the containers with the date and contents. This helps you keep track of how long the soup has been stored and ensures you use it within a safe timeframe.

• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. Reheat the broth on the stove over medium heat until it reaches a simmer. Add the noodles just before serving to ensure they remain al dente.

• If you find the broth has thickened after refrigeration or freezing, add a splash of beef broth or water to reach your desired consistency.

• Garnish with fresh bok choy and green onions just before serving to maintain their vibrant color and crisp texture.

• Stovetop Method:

  1. Pour the leftover Taiwanese beef noodle soup into a pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup reaches a gentle simmer, let it heat for an additional 5-10 minutes.
  4. Check that the beef is heated through and tender.
  5. Serve hot, garnished with fresh bok choy and green onions if desired.

• Microwave Method:

  1. Transfer the soup into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover soup in an oven-safe dish and cover it with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, stirring halfway through.
  4. Ensure the beef and broth are heated thoroughly.
  5. Serve immediately once hot.

• Slow Cooker Method:

  1. Pour the leftover Taiwanese beef noodle soup into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally.
  4. Once the soup is hot and the beef is tender, serve it over freshly cooked noodles.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the leftover soup in the top pot.
  3. Stir occasionally and heat until the soup is hot and the beef is tender.
  4. This method ensures gentle and even heating without the risk of burning.

Enjoy your reheated Taiwanese beef noodle soup with the same rich flavors and tender beef as when it was freshly made!

• Large pot: Used for browning the beef shank and simmering the soup with all ingredients.

• Tongs: Handy for turning and removing the beef shank from the pot.

• Wooden spoon: Ideal for stirring the ingredients to ensure they are well combined.

• Knife: Essential for chopping the onion, tomatoes, and slicing the ginger.

• Cutting board: Provides a stable surface for chopping and slicing ingredients.

• Garlic press: Useful for mincing the garlic cloves quickly and efficiently.

• Measuring cups: Necessary for measuring out the soy sauce and rice wine accurately.

• Measuring spoons: Used for measuring the doubanjiang to ensure the right amount of spice.

• Ladle: Perfect for serving the soup over the noodles.

• Colander: Needed for draining the cooked noodles before adding them to the soup.

• Serving bowls: Used to serve the final dish, ensuring each portion is well-presented.

• Knife sharpener: Keeps your knife in optimal condition for precise chopping and slicing.

• Timer: Helps keep track of the simmering time to ensure the beef is tender.

Prep ingredients ahead: Chop the onion, garlic, ginger, and tomatoes in advance to save time during cooking.

Use a pressure cooker: Cut down the simmering time by using a pressure cooker to tenderize the beef shank faster.

Cook noodles in advance: Boil the noodles while the soup is simmering, then rinse with cold water and set aside.

Batch cooking: Make a larger batch of beef broth and freeze portions for future use.

Pre-measure sauces: Measure out the soy sauce, rice wine, and doubanjiang before starting to cook.