Taiwanese Beef Noodle Soup

2021, Jan 17

This soup is a really traditional Taiwanese beef brasied noodle soup. After finding this recipe, it's turned into a staple meal in the house; it's very flavourful and very simple to make.

Beef Braise

Ingredients Quantity
Digital Tendon 2-3 pieces
Ginger 2 Inch piece
Garlic 1 Bulb
Green Onion 1 Bushel
Soybean Paste (豆瓣醬) 1 Tablespoon
Spicy Soybean Paste (辣豆瓣醬) 1 Tablespoon
Rock Sugar 1 Medium size rock
Light Soy Sauce 1/4 cup
Dark Soy Sauce 1/4 cup
Rice Wine Enough to deglaze pot
Vegetable Oil Enough to coat the base of the pot
Sesame Oil 1 teaspoon
Carrot 1 Large
Sweet Onion 1 Large
Chinese Pear 1 Medium
Water / Beef Stock 1 L

Spice Bag

Ingredients Quantity
Fennel Seeds 2 Tablespoon
Goji Berries 1 Tablespoon
Anise Seed 4 Stars
Szechuan Peppercorn 1 Tablespoon
Cinnamon 1 Stick
  • This is a single pot recipe to create the soup and braised beef
  • Start by heating up the oil in the pot
  • Add in the ginger, garlic and green onion until fragrant. Cooking time is ginger > garlic > green onion
  • Add in both the spicy and normal soy bean paste and mix well within the pot
  • Cook until the bean paste starts to thicken; it will stick to the bottom of the pot and that's fine
  • Deglaze the pot with the rice wine
  • Add the soy sauce and rock sugar. Stir until the rock sugar is completely dissolved
  • Add the digital tendon and let it cook for 30s on each side
  • Add in the spice bag and remaining vegetables
  • Add water or beef stock. The liquid should cover all the vegetables.
  • Bring pot to a boil, then let it simmer for a few hours
  • Depending on the tenderness of the beef, you can leave it in there until the beef is completely 'melt-in-your-mouth' (4+ hours) or have it to be a bit firm (2-3) hours
  • Once the meat is done, strain the liquid, and that is now your soup base
  • Cook some noodles, add the soup base, add vegetables if needed and slice up your beef and enjoy
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