Taiwanese Beef Noodle Soup (Hong Shao Niu Rou Mian)

Hong Shao Niu Rou Mian (Taiwanese Beef Noodle Soup)

Fragrant and delicately spicy, this soup makes a great dinner for a cold night.Todd Coleman

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.
Yield: 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

  1. 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.
  2. 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.