Taiwanese Spicy Beef Noodle Soup Recipe

Beef shank: Cut into chunks, this is the main protein of the dish, providing a rich and hearty flavor.

Vegetable oil: Used for sautéing the garlic and ginger, it helps to develop the base flavors of the soup.

Garlic: Minced, it adds a pungent and aromatic flavor to the soup.

Ginger: Sliced, it contributes a warm and slightly spicy note to the broth.

Soy sauce: Provides a salty and umami-rich base for the soup.

Rice wine: Adds a subtle sweetness and depth of flavor to the broth.

Beef broth: Forms the liquid base of the soup, enhancing the beefy flavor.

Doubanjiang: A spicy bean paste that adds heat and complexity to the soup.

Sugar: Balances the flavors by adding a touch of sweetness.

Green onions: Chopped, they are used as a fresh and vibrant garnish.

Noodles: Cooked according to package instructions, they serve as the hearty base for the soup.

When browning the beef shank, make sure not to overcrowd the pot. Browning in batches ensures that each piece gets a nice sear, which adds depth of flavor to the soup. Additionally, when adding the doubanjiang, let it cook for a minute or two with the other ingredients before adding the liquids. This helps to release its full flavor and integrates it better into the broth.

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

• vegetable oil - Substitute with canola oil: Canola oil has a similar smoke point and neutral flavor, making it a suitable replacement for vegetable oil.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish if garlic is unavailable.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic quality, making it a good alternative to ginger.

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

• rice wine - Substitute with dry sherry: Dry sherry can mimic the slightly sweet and acidic profile of rice wine.

• beef broth - Substitute with chicken broth: Chicken broth can be used in place of beef broth if you adjust the seasoning to maintain the depth of flavor.

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

• sugar - Substitute with honey: Honey can add a similar sweetness and depth of flavor as sugar.

• green onions - Substitute with leeks: Leeks can provide a similar mild onion flavor and texture to green onions.

• noodles - Substitute with rice noodles: Rice noodles can be used as a gluten-free alternative to traditional noodles.

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

• Transfer the beef and broth into airtight containers. For best results, use separate containers for the noodles and the soup. This prevents the noodles from absorbing too much liquid and becoming mushy.

• Label the containers with the date to keep track of freshness. The soup can be stored in the refrigerator for up to 3-4 days.

• For longer storage, place the soup in freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container to allow for expansion as the soup freezes.

• When ready to enjoy, thaw the soup in the refrigerator overnight. Reheat on the stove over medium heat until it reaches a simmer. If the soup appears too thick, add a splash of beef broth or water to reach the desired consistency.

• For the noodles, it's best to cook them fresh when you're ready to serve. However, if you must freeze them, undercook slightly before freezing. Reheat by briefly boiling in water until they reach the desired texture.

• Garnish with fresh green onions just before serving to maintain their vibrant color and crisp texture.

• Stovetop Method:

  1. Pour the leftover soup into a pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup starts to simmer, add the noodles and continue to heat until everything is hot.
  4. Garnish with fresh green onions before serving.

• Microwave Method:

  1. Place the leftover soup in a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Ensure the soup is heated thoroughly. If not, continue heating in 30-second intervals.
  5. Add fresh green onions on top before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover soup in an oven-safe dish and cover with foil.
  3. Heat in the oven for about 20-25 minutes, or until the soup is hot.
  4. Stir halfway through to ensure even heating.
  5. Garnish with green onions before serving.

• Slow Cooker Method:

  1. Transfer the leftover soup to the slow cooker.
  2. Set to low heat and cook for 1-2 hours, stirring occasionally.
  3. Once heated through, add fresh green onions before serving.

• Double Boiler Method:

  1. Fill a large pot with water and bring to a simmer.
  2. Place a heatproof bowl with the leftover soup over the simmering water, ensuring the bottom of the bowl does not touch the water.
  3. Stir occasionally until the soup is heated through.
  4. Garnish with green onions before serving.

• Large pot: Essential for browning the beef and simmering the soup to develop deep flavors.

• Wooden spoon: Useful for stirring the ingredients and ensuring nothing sticks to the bottom of the pot.

• Knife: Needed for slicing the ginger and chopping the green onions.

• Cutting board: Provides a stable surface for cutting the ginger and green onions.

• Measuring cups: Necessary for accurately measuring the soy sauce, rice wine, and beef broth.

• Measuring spoons: Used to measure the doubanjiang and sugar precisely.

• Tongs: Handy for turning the beef chunks to ensure they brown evenly on all sides.

• Colander: Useful for draining the cooked noodles before adding them to the soup.

• Ladle: Perfect for serving the soup and beef over the noodles in each bowl.

• Bowls: Used for serving the final dish, ensuring each portion is well-presented.

Prep ingredients ahead: Chop garlic, ginger, and green onions in advance to save time during cooking.

Use a pressure cooker: Cut down the simmering time by using a pressure cooker to tenderize the beef shank faster.

Pre-cook noodles: Cook the noodles ahead of time and store them in the fridge. Reheat them quickly when ready to serve.

Double the recipe: Make a larger batch of soup and freeze portions for quick meals later.

Buy pre-cut beef: Purchase pre-cut beef shank to skip the chopping step.