Beef: Tough cuts of beef, such as shank or brisket, are typically used for Taiwanese Beef Noodle Soup. The beef is simmered until tender and flavorful.
Broth: The soup base is made from a combination of beef broth, aromatic spices, and seasonings. The broth is often simmered for hours to extract maximum flavor.
Noodles: Thick wheat noodles, similar to Chinese wheat noodles, are commonly used in Taiwanese Beef Noodle Soup. They are cooked separately and added to the soup before serving.
Aromatics: A variety of aromatics, such as garlic, ginger, and scallions, are used to infuse the broth with fragrance and depth of flavor.
Soy Sauce: Soy sauce adds a savory and umami taste to the soup.
Spices: Common spices used include star anise, cinnamon, cloves, and dried chilies. These spices contribute to the rich and complex flavor profile of the soup.
Vegetables: Some variations of Taiwanese Beef Noodle Soup include the addition of vegetables like bok choy, spinach, or Chinese cabbage.
Prepare the beef by trimming excess fat and cutting it into chunks. The beef is typically browned in a pot to enhance its flavor before proceeding to the next steps.
In the same pot, add the aromatics such as minced garlic, ginger, and scallions. Sauté them until fragrant.
Add the beef broth to the pot, along with the browned beef, spices (such as star anise, cinnamon, cloves, and dried chilies), and soy sauce.
Bring the broth to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for a few hours until the beef becomes tender and the flavors meld together.
While the broth is simmering, cook the noodles separately according to the package instructions. Once cooked, drain and set aside.
Once the beef is tender, remove it from the broth and shred or slice it into bite-sized pieces. Discard any bones or large pieces of fat.
Return the beef to the pot and adjust the seasoning of the broth if needed. Simmer for a few more minutes to ensure the beef is warmed through.
To serve, place a portion of cooked noodles in each bowl and ladle the hot soup with beef over the noodles. Add any desired vegetables, such as blanched bok choy or spinach.
Garnish with fresh cilantro, sliced scallions, and a drizzle of chili oil if desired.
Taiwanese Beef Noodle Soup is typically served hot as a main course. It is enjoyed with additional condiments such as chili oil, pickled mustard greens, or preserved vegetables on the side. This comforting and flavorful soup showcases the tender beef, aromatic broth, and chewy noodles, creating a satisfying and wholesome meal that is beloved in Taiwanese cuisine.