Taiwanese Beef Noodle Soup
- 3-4 pounds beef shanks with bone still in (or beef short ribs)
- 5 garlic cloves, smashed
- 1 inch knob fresh ginger, peeled and sliced
- 1 bunch scallions, cut in 2 inch slices
- 1 plum tomatoes, quartered
- 1 teaspoon Chinese five spice powder
- 1/4 cup packed brown sugar
- 4 - 5 whole star anise pods
- 2 Thai chilis, split lengthwise (optional)
- 2 tablespoons chili bean sauce
- 1/2 cup Chinese (Shaoxing) rice wine
- 1 cup good-quality soy sauce
- 1 (14.5 ounce) can chicken stock
- 10 cups water, or enough to cover beef
- 1 pound baby bok choy or broccoli rabe
- 1 pound Chinese egg noodles or wheat noodles
- Chopped fresh cilantro, if desired
- Produce
- Baby bok choy or broccoli rabe (1 pound)
- Cilantro, fresh (1)
- Ginger, fresh (1 1 inch knob)
- Plum tomatoes (1)
- Scallions (1 bunch)
- Thai chilis (2)
- Meat
- Beef shanks with bone (3 pounds)
- Canned Goods
- Chicken stock (1 (14.5 ounce) can)
- Condiments
- Chili bean sauce (2 tablespoons)
- Soy sauce, good-quality (1 cup)
- Cooking & Baking
- Brown sugar, packed (1/4 cup)
- Chinese five spice powder (1 teaspoon)
- Garlic cloves (5)
- Star anise pods, whole (4)
- Pasta & Grains
- Chinese egg noodles or wheat noodles (1 pound)
- Drinks
- Water (10 cups)
- Other
- 1/2 cup Chinese (Shaoxing) rice wine
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published October 24, 2011 (1 year ago).
78 people saved this recipe.
