Taiwanese Beef Soup
This Taiwanese Beef Noodle soup is so delicious. It's loaded with noodles, tender beef, and a flavorful broth. It's the ultimate comfort soup to enjoy any time of the year.
Ingredients
- 3 pounds beef shanks
- 2 tablespoon vegetable oil
- 4 scallions, halved
- 15 grams ginger , ( about 2-inch, sliced)
- 1 large onion, sliced
- 1-2 red chili peppers, (such as Jalapeno or Serrano, seeded)
- 7 garlic cloves, smashed
- 4 star anises
- 2 bay leaves
- 2 medium-size tomatoes, quartered
- 8 grams rock sugar, (about 1½ teaspoon white sugar)
- 6 cups water, (or more as needed)
- 3 tablespoon Dou Ban Jiang
- ½ cup dark soy sauce
- ½ cup light soy sauce
- ½ cup Chinese Shaoxing wine
To serve:
- flour noodles
- green onion
- pickled mustard greens
- bok choy
Instructions
- Fill a large pot or Instant Pot with water and bring to a rapid boil. Add beef shanks and boil vigorously for about 3 minutes to get rid of the impurities. Drain, rinse and cut the beef shank into thick slices. Set aside.
- Select the "saute" setting. Heat the oil, then add onion, scallions, ginger, garlic, bay leaves, red chilies, star anises, Dou Ban Jiang until fragrant and the onion is translucent. Add tomatoes, dark soy sauce, light soy sauce, and Shaoxing wine. Stir for about 8 minutes then add beef shanks into the pot.
- Instant Pot users: Cook for 90 minutes at high pressure and do a quick release. Stove-top users: Add more water if needed so the meat is covered. Bring to a boil over medium-high heat. Reduce the heat then cover the pot, cook slowly at low heat for 2-3 hours or until the meat is tender. Add more liquid if necessary.
- Remove the bay leaves and other spices from the broth. Serve with noodles, and toppings of your choice.
Nutrition
Calories: 310kcalCarbohydrates: 11gProtein: 37gFat: 11gSaturated Fat: 6gCholesterol: 53mgSodium: 2563mgPotassium: 746mgFiber: 2gSugar: 4gVitamin A: 257IUVitamin C: 7mgCalcium: 68mgIron: 5mg
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