Taiwanese Beef Noodle Soup

21 13 643
Ingredients Minutes Calories
Prep Cook Servings
10 min 3 min 6
Taiwanese Beef Noodle Soup
Health Highlights

Ingredients


5 1/2 l Water (plus more as needed)
681 gm Beef shank (lb)
6 green onion (stem) Green onion (halved crosswise, divided)
8 slice Ginger root (fresh; divided)
1/2 cup Vegetable oil
6 clove(s) Garlic
2 pepper(s) Red chili pepper (also chile or chilli) (halved lengthwise)
1 medium White onion (medium white; sliced)
1 tbsp Granulated sugar (or 1 piece rock sugar)
3 tbsp Korean Bean Paste/Doenjang (spicy bean paste)
1/2 cup Soy sauce
1/2 cup Rice wine
1/2 cup Soy sauce (light)
2 medium Tomato (quartered)
1 tsp White pepper
1 tsp Salt
1 leaf Bay leaf
2 package Buckwheat soba noodles, gluten-free, dry (bundles)
2 cup Bok choy
1 green onion (stem) Green onion (sliced)
1 sprig Cilantro (coriander) (fresh; chopped)

Instructions


  1. Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, and 5 slices of ginger. Cover, bring to a boil over high heat, and cook for 5 minutes.
  2. Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
  3. In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
  4. Add the sliced beef.
  5. Add the dark soy sauce, for color, stir, then add the rice wine.
  6. Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
  7. Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
  8. Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
  9. Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
  10. Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
  11. To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
  12. Enjoy!

Nutrition Facts

Per Portion

Calories 643
Calories from fat 223
Calories from saturated fat 36
Total Fat 24.8 g
Saturated Fat 4.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 10.3 g
Monounsaturated Fat 7.1 g
Cholesterol 44 mg
Sodium 3606 mg
Potassium 867 mg
Total Carbohydrate 64 g
Dietary Fiber 4.1 g
Sugars 7.3 g
Protein 37 g

Dietary servings

Per Portion


Meat 1.3
Vegetables 1.7

Energy sources


Pygal3%388.0286193725798491.185341760797739%453.55637242146395154.8746567369348435%338.06278232538745226.272606225883423%330.73684283484357109.4463876411164439%35%23%AlcoholCarbohydratesFatProtein

Meal Type(s)





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