Homemade Taiwanese Beef Noodle Soup is deliciously served with fresh noodles and shank that is so tender it practically melts in your mouth. Delectably sip spoonfuls of beef broth that was derived from seared shank then brewed to perfection with hints of savory liquorish and tasty herbal notes. The wonderful aromas of seared beef, garlic and onions will send an invitation throughout the home with a promise of delicious food in everyones immediate future. Set your taste buds free with each bite of a well arranged dish that includes the tartness of mustards greens and the juicy crunch of bok-choy.
Watch this video and follow the instructions to take your family on a taste bud rewarding tour of a Taiwanese home cooked soup. This meal is fairly easy to prepare and it stores well when refrigerated. Meals like this set the bar high for what a bowl of soup has the potential to be. This dish provides a variety of flavors and the entire family will appreciate having such a nice option to help fight back the cold weather with a hot bowl of foodlicious Beef Noodle Soup.
If feeling adventurous top off with chili oil and add an extra dimension to the flavor profile.
Beef Shanks
Ingredients
Sliced onions
Thinly sliced ginger.
Minced garlic.
Chopped green onions.
Rinse and clean the beef shank. Cut in ½”-¾” thick slices.
Cook the shank slices for aprox ~2 minutes per-side or until well seared. Once done; remove the cooked beef and place on a plate/bowl.
Drop in the sliced onions and minced garlic; mix/stir, cook for 1-2 minutes or until translucent and fragrant.
Add cut green onions, dried red peppers and shaoxing cooking wine; then deglaze the bottom of the cooker.
Add tomato paste and spicy bean paste; saute for ~30 seconds.
Pour both soy sauce and mix for ~30 seconds.
Place the seared beef back in the cooker.
Mix and turn everything together until all is evenly coated/glazed.
Pour in the water. Then drop the rock candy (sugar), bay leaves and star anise in the cooker. Cover with lid and cook.
During the last 15 minutes of the broth cook time: Cook the fresh or dry noodles by following the instructions on the package. Drain and transfer the noodles to a bowl.
In the same pot: add clean water and bring to a boil. Blanch the bok choy until slighly tender.
Remove lid, then discard bay leaves and star anise.
Place desired amount of noodles in the middle of a serving bowl. Arrange the blanched bok choy, chopped cilantro, chopped pickled mustard greens, chopped scallions and beef shanks in a circular pattern.
Gently ladle hot broth over everything. Enjoy!
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Taiwanese Beef Noodle Soup
Equipment
- Instant Pot (8qt) or Stock Pot (8qt)
Ingredients
Brown & Stir-fry
- 5 lbs beef shanks boneless
- ½ cup shaoxing cooking wine or dry sherry
- ½ cup soy sauce
- ¼ cup oil
- 3 tbsp tomato paste
- 3 tbsp spicy bean paste +/- adjust to your liking
- 2 tbsp rock candy or granulated sugar
- 1 tbsp dark soy sauce
- 2" ginger thinly sliced
- 6 green onion cut into 2"
- 6 garlic cloves minced
- 2-3 dried red peppers +/- adjust to your liking
Broth
- 12 cups filtered water
- 5 bay leaves
- 2-4 star anise +/- adjust to liking to your
- salt & pepper to taste
Additional
- 2-3 lbs fresh wheat noodles or dry
- fresh bok choy cut in half
- pickled mustard greens
- cilantro chopped
- scallions chopped
- chili oil optional
Instructions
- Rinse and clean the beef shank. Cut in ½"-¾" thick slices.
Broth
- Instant Pot: Set cooker to saute-high. Stovetop: Heat up to medium-high.
- Add 4 tbsp oil and wait for it to heat up (approx. 30-60 seconds).
- Cook the shank slices for aprox ~2 minutes per-side or until well seared. Once done; remove the cooked beef and place on a plate/bowl. Repeat steps with the rest of the shank slices until all are done (may need to add a bit more oil as you continue to sear the beef). Set aside until ready to use.
- Drop in the sliced onions and minced garlic; mix/stir, cook for 1-2 minutes or until translucent and fragrant.
- Add cut green onions, dried red peppers and shaoxing cooking wine; then deglaze the bottom of the cooker.
- Add tomato paste and spicy bean paste; saute for ~30 seconds.
- Pour both soy sauce and mix for ~30 seconds.
- Place the seared beef back in the cooker. Mix and turn everything together until all is evenly coated/glazed.
- Pour in the water. Then drop the rock candy (sugar), bay leaves and star anise in the cooker.
- Instant Pot (8qt or larger): Pressure cook on high for 45 minutes and natural release for 30 minutes. Follow the manufacture instructions when preparing to removing the lid (as you release the pressure using the vent). NOTE: Cut the recipe in half if you have a 6 qt cooker and keep the same cook time.Stovetop (8 qt pot or larger): Bring broth to a boil. Turn down the heat to low-medium and cover the pot with a lid. Let it simmer for 3-4 hours or until the meat becomes cut with a spoon tender.
- Remove lid, then discard bay leaves and star anise.
Cook noodles and bok choy
- During the last 15 minutes of the broth cook time: Cook the fresh or dry noodles by following the instructions on the package. Drain and transfer the noodles to a bowl.
- In the same pot: add clean water and bring to a boil. Blanch the bok choy until slightly tender.
Serving(s)
- Place desired amount of noodles in the middle of a serving bowl. Arrange the blanched bok choy, chopped cilantro, chopped pickled mustard greens and chopped scallions in a circular pattern (see photo for reference).
- Top off with desired amount of tender shank slices and gently ladle hot broth over everything. Exercise caution when transfering hot bowls of broth. Recommend adding final ladle full at serving table just prior to eating.
ENJOY!
Video
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