Recipe Cuisine: Others
Theme: Soul Spicy
Taiwanese Beef Noodle Soup
By: PY Wang
Ingredients
- 900g beef shank
- 1 large onion
- 200g of ginger
- 2 tomatoes
- 1 bunch of spring onion
- 1/4 cup soy sauce
- 2000ml of water
- one carrot
- one white reddish
- 3 star anise
- 3 piece cloves
- 3 bay leaves
- 1 tsp Sichuan peppercorns (or blackpeppercorns)
- 3 piece of cardamom
- 2g of ground all spice
- 2 cinnamon stick
- Fresh chilli (optional)
- Hakubaku udon noodle
- bok choy 1 bunch
- pickle mustard green (optional)
Product used in recipe
- HAKUBAKU - HAKUBAKU ORGANIC UDON NOODLE 270G
Method
- Place all the spices (star anise, cinnamon stick, bay leaves, Sichuan peppercorns, cardamom pods, ground all spice) into a cotton bag or cheesecloth. Tie it securely.
- In a large pot, add the beef shank (cut to piece), onion, garlic, ginger, tomatoes, and green onions.Stir in soy sauce.
- Add the spice pouch into the pot with water.Bring to a boil, then reduce to a simmer. Cover and cook for 2–2.5 hours, or until the beef is tender.
- While the soup is cooking, prepare the noodles according to package instructions. Drain and set aside.
- Place the cooked noodles in serving bowls.Ladle the beef and broth over the noodles, discarding the spice pouch.Garnish with blanched bok choy, pickled mustard greens, coriander, and spring onions.
