Taiwanese Spicy Beef Noodle Soup Recipe

Beef shank: A flavorful cut of beef that becomes tender when simmered.

Beef broth: Provides a rich base for the soup.

Soy sauce: Adds a salty, umami flavor.

Doubanjiang: Spicy bean paste that gives the soup its heat and depth.

Star anise: An aromatic spice that adds a licorice-like flavor.

Cinnamon stick: Adds warmth and complexity to the broth.

Garlic: Provides a pungent, savory flavor.

Ginger: Adds a fresh, slightly spicy note.

Water: Used to adjust the consistency of the broth.

Noodles: The base of the soup, cooked according to package instructions.

Bok choy: A leafy green vegetable that adds freshness and crunch.

Scallions: Used as a garnish to add a mild onion flavor.

When preparing the beef shank, make sure to blanch it first. This step helps to remove impurities and excess blood, which can result in a clearer and more flavorful broth. Additionally, when sautéing the garlic and ginger, ensure they are cooked until just fragrant but not browned, as this can impart a bitter taste to the soup. Finally, when simmering the beef with the spices, cover the pot partially to allow some evaporation, which will concentrate the flavors in the broth.

• beef shank - Substitute with chuck roast: Chuck roast is also a tough cut that becomes tender when slow-cooked, making it a good alternative for beef shank.

• beef broth - Substitute with vegetable broth: For a vegetarian option, vegetable broth can provide a similar depth of flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• doubanjiang - Substitute with gochujang: Gochujang is a Korean chili paste that can provide a similar spicy and savory flavor.

• star anise - Substitute with anise seeds: Anise seeds can provide a similar licorice-like flavor, though they are less intense.

• cinnamon stick - Substitute with ground cinnamon: Ground cinnamon can be used in smaller quantities to provide a similar warm spice.

• garlic - Substitute with garlic powder: Garlic powder can be used as a convenient alternative, though fresh garlic is more aromatic.

• ginger - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar warm, spicy flavor.

• water - Substitute with chicken broth: Chicken broth can add more depth of flavor compared to plain water.

• noodles - Substitute with rice noodles: Rice noodles can be a gluten-free alternative and have a similar texture.

• bok choy - Substitute with spinach: Spinach can be used as a leafy green alternative that cooks quickly and has a mild flavor.

• scallions - Substitute with chives: Chives can provide a similar mild onion flavor and a fresh green color.

• Allow the beef noodle soup to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy noodles and diluted broth.

• For short-term storage, transfer the soup to an airtight container. Store the noodles and broth separately to maintain the texture of the noodles. Refrigerate for up to 3 days.

• If you plan to freeze the soup, portion the broth and beef into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container to allow for expansion as the liquid freezes. Freeze for up to 3 months.

• To freeze the noodles, cook them slightly under the recommended time on the package. Drain and toss with a bit of oil to prevent sticking. Place the noodles in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe bag or container.

• When ready to enjoy, thaw the broth and beef in the refrigerator overnight. Reheat gently on the stove over medium heat until hot. If the broth has thickened, add a splash of water or beef broth to reach the desired consistency.

• Reheat the noodles by placing them in a colander and pouring boiling water over them until they are warmed through. Alternatively, you can briefly microwave them with a damp paper towel to prevent drying out.

• Assemble the soup by placing the reheated noodles in bowls, ladling the hot broth and beef over the top, and garnishing with freshly blanched bok choy and chopped scallions.

• For added freshness, consider adding a squeeze of lime juice or a dash of soy sauce just before serving.

• For stovetop reheating, pour the leftover soup into a pot and heat over medium heat. Stir occasionally to ensure even heating. Once it starts to simmer, it's ready to serve.
• If using a microwave, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
• To reheat the noodles separately, bring a pot of water to a boil. Drop the cooked noodles in for about 30 seconds to 1 minute, just until they're heated through. Drain and add to the reheated soup.
• For the bok choy, you can quickly blanch it in boiling water for about 30 seconds to 1 minute, or you can add it directly to the reheated soup for a minute before serving.
• If you have a slow cooker, you can reheat the soup on the low setting for about 1-2 hours, stirring occasionally. This method is great for maintaining the beef's tenderness.
• For a richer flavor, consider adding a splash of soy sauce or a spoonful of doubanjiang while reheating to refresh the taste.

• Large pot: Used to blanch the beef shank chunks and to cook the soup.

• Strainer: Used to drain the blanched beef shank chunks.

• Tongs: Handy for handling the beef shank chunks while blanching and cooking.

• Knife: Essential for slicing the ginger and mincing the garlic.

• Cutting board: Provides a surface for slicing ginger and mincing garlic.

• Measuring spoons: Used to measure out the soy sauce and doubanjiang.

• Wooden spoon: Ideal for sautéing the garlic and ginger, and stirring the soup.

• Ladle: Used to serve the soup into bowls.

• Noodle pot: Used to cook the noodles according to package instructions.

• Colander: Used to drain the cooked noodles.

• Small pot: Used to blanch the bok choy.

• Serving bowls: Used to serve the final dish.

• Chopping knife: Used for chopping scallions.

• Measuring cup: Used to measure the beef broth and water.

Blanch the beef in advance: Blanch the beef shank ahead of time and store it in the fridge to save time on the cooking day.

Use pre-made broth: Opt for store-bought beef broth to cut down on preparation time.

Pre-chop ingredients: Mince the garlic and slice the ginger beforehand to streamline the cooking process.

Cook noodles in bulk: Prepare a large batch of noodles and store them in the fridge for quick assembly.

Blanch vegetables early: Blanch the bok choy in advance and keep it refrigerated until needed.