Taiwanese Beef Noodle Soup

Method

1. 01

   Blanch the beef

   Cover the 5 cm beef-shank pieces with cold water in a stockpot. Bring to a full boil and cook exactly 2 minutes so the surface blood and foam release without cooking the centres dry.

   

2. 02

   Rinse the beef and pot

   Drain immediately. Rinse every piece under warm water while rubbing away clinging foam, then scrub the stockpot clean; residue left on either one makes the finished broth cloudy and dull.

   

3. 03

   Brown ginger and scallions

   Heat 30 ml oil in a heavy 6 L pot over medium. Add ginger and scallions and cook 3 minutes, turning until the cut faces take on pale-golden patches and the oil smells aromatic.

   

4. 04

   Fry tomato and doubanjiang

   Add garlic, tomato wedges, and doubanjiang. Cook for 4 minutes, scraping the bottom, until the tomatoes soften and the bean paste darkens one shade without blackening.

   

5. 05

   Season the braise

   Return beef and turn to coat for 2 minutes. Add soy sauce and rice wine; boil 1 minute, then add 2.2 L water, star anise, and cinnamon. Bring just to a simmer and skim the surface.

   

6. 06

   Braise until tender

   Cover with the lid slightly ajar and simmer over low heat for 1 hour 45 minutes to 2 hours. Turn the beef twice and stop when a chopstick enters easily but the pieces still hold their shape; add hot water if meat becomes exposed.

   

7. 07

   Cook noodles and greens

   Bring a separate large pot of unsalted water to a rolling boil. Cook noodles according to thickness until just tender, drain six portions, then blanch bok choy for 45–60 seconds until bright green and crisp-tender.

   

8. 08

   Assemble each bowl

   Taste the broth and adjust only now with hot water or up to 10 ml soy sauce. Put noodles in warm bowls, add beef and strained broth, then bok choy, pickled mustard greens, and sliced scallion; serve boiling hot.