Niu Rou Mian — Taiwanese Beef Noodle Soup

Taiwan's beloved braised beef shank noodle soup with an aromatic spice bag, toban djan and Shaoxing wine.

Nutritionper 100 g›

Calories

Protein

Carbs

2.5g

Fat

Ingredients

2		Chinese black cardamoms (for spice bag)
2		Bay leaves (for spice bag)
2		Star anise (for spice bag)
2		Licorice slices (for spice bag)
1 tbsp	15 ml	Sichuan peppercorn (for spice bag)
1 tsp	5 ml	Fennel seeds (for spice bag)
1 tbsp	15 ml	Goji berries (for spice bag)
2		Beef shanks (approx. 1 1/2 to 1 3/4 lb), cut into large chunks
6 tbsp	90 ml	Cooking oil
15 to 18 cloves		Garlic, roughly chopped
2 oz	57 g	Ginger slices
1/2		Large onion, sliced
5		Green onions, chopped
3 tbsp	45 ml	Toban djan (spicy bean paste)
1 large piece		Rock sugar (or 2 tbsp sugar)
1/2 cup	120 ml	Soy sauce
1/2 cup	120 ml	Shaoxing wine
1 tbsp	15 ml	Dark soy sauce
1/2 tsp	2.5 ml	Salt
2		Large tomatoes, cut into large chunks
2 tsp	10 ml	Beef bouillon
14 cups	3.4 l	Cold water
—		Baby bok choy, halved (1 per serving)
—		Fresh, frozen or dry wheat noodles (1 portion per serving)
—		Chopped green onions & cilantro (to garnish)

Toast all the spice-bag spices in a dry pan until fragrant, about 2 minutes. Place in a spice bag and fold it tight. Set aside.
Blanch the beef in a large (8 qt) pot of boiling water for 1 minute to remove excess blood. Drain and set aside. Quickly rinse the now-empty pot to make the soup.
Heat the pot over high heat and add the cooking oil. Add the garlic, ginger, onion and green onion and sauté 1 to 2 minutes, then add the toban djan and rock sugar. Sauté together for 1 minute, then add the soy sauce, Shaoxing wine, dark soy sauce and salt; stir.
Add the blanched beef, tomatoes and beef bouillon. Stir everything so the tomato melts and the beef absorbs the sauces, about 3 to 4 minutes. Pour in the water and add the spice bag. Stir well and bring to a boil. Once boiling, cover, reduce to medium-low and simmer 1 hour 30 minutes.
When the soup has about 10 minutes left, bring another pot of salted water to a boil. Blanch the baby bok choy for 1 minute and remove. Cook the noodles per the package directions, drain and place in a serving bowl. Pour the beef soup over the noodles, garnish with chopped green onions and cilantro. Serve immediately. Enjoy!