Taiwanese Beef Noodle Soup (Hong Shao Niu Rou Mian) Recipe | SAVEUR

Taiwanese Beef Noodle Soup (Hong Shao Niu Rou Mian)

The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop.

Taiwanese Beef Noodle Soup (Hong Shao Niu Rou Mian)
The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop.
serves 10-12

Ingredients

8 lb. beef shanks, cut crosswise into 2"-thick, bone-in pieces
14 cup Chinese rice wine
3 tbsp. whole black peppercorns
14 cloves garlic, crushed
8 plum tomatoes, quartered
8 whole star anise pods
4 yellow onions, quartered
2 dried chiles de arbol
1 (4") piece ginger, chopped
3 tbsp. Chinese black vinegar
Dark soy sauce, kosher salt, and sugar, to taste
12 baby bok choy
1 12 lb. thin egg noodles
Chopped pickled Chinese greens, for serving

Instructions

Put beef in a pot, cover with cold water; bring to a boil. Drain beef; transfer to a clean pot with wine, peppercorns, garlic, tomatoes, star anise, onions, chiles, and ginger. Add water to cover ingredients by 12"; bring to a boil. Reduce heat to medium; simmer for 1 hour. Remove from heat; let sit covered for 1 hour. Transfer beef to a cutting board. Skim fat; strain and reserve broth; discard solids. Add vinegar and season with soy sauce, salt, and sugar. Pull beef from bones; cut into large chunks and add to broth.
Bring a pot of salted water to a boil. Add bok choy; cook until just tender, about 2 minutes. Transfer bok choy to bowls. Boil noodles until softened; drain. Divide broth, beef, and noodles among bowls. Garnish with greens.

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