Taiwanese Beef Noodle Soup
Taiwanese beef noodle soup slow-braises beef brisket in a soy-based broth seasoned with doubanjiang, star anise, cinnamon, and Sichuan peppercorns. The minimum 90-minute simmer renders the meat fork-tender while building a deeply layered broth. Thick wheat noodles are served in the finished broth, soaking up its concentrated flavor. Spice level is adjustable by varying the amount of doubanjiang. Common garnishes include pickled mustard greens and blanched bok choy, adding brightness to the rich bowl.
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Instructions
- 1
Cut beef into chunks, blanch for 3 minutes, then rinse.
- 2
Saute ginger, green onion, and garlic in oil until fragrant.
- 3
Add doubanjiang, then toss in beef and soy sauce to coat.
- 4
Add water, bring to boil, then simmer on low for at least 70 minutes.
- 5
Cook noodles separately and blanch bok choy.
- 6
Assemble bowls with noodles, bok choy, and ladle over beef broth and meat.
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