morsels45

morsels45 said

Taiwanese beef noodle soup

Shin braised for hours in soy and spices, over noodles, with pickled greens.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make taiwanese beef noodle soup

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Braised properly

180 minutes · serves 4 · Medium

What you need

  • 1kg beef shin, in chunks
  • 3 tbsp doubanjiang
  • 4 tbsp soy sauce
  • 2 tomatoes, quartered
  • 1 onion, sliced
  • 4 garlic cloves
  • Thumb of ginger
  • 2 star anise
  • 1 cinnamon stick
  • 400g thick wheat noodles
  • Pickled mustard greens
  • Pak choi

What you do

  1. 1Blanch the beef in boiling water for 3 minutes and rinse. This is what keeps the broth clear.
  2. 2Fry the onion, garlic and ginger in oil, then the doubanjiang for a minute until it smells fierce.
  3. 3Add the beef, tomatoes, soy, spices and enough water to cover by an inch.
  4. 4Simmer very gently for two and a half hours. It is ready when a spoon goes through the shin.
  5. 5Cook the noodles separately — never in the broth. Beef, broth, greens, a spoon of pickles on top.

Pressure cooker

60 minutes · serves 4 · Easy

What you need

  • 800g beef shin
  • 3 tbsp doubanjiang
  • 4 tbsp soy sauce
  • 1 onion
  • Ginger
  • Star anise
  • Noodles
  • Greens

What you do

  1. 1Blanch and rinse the beef.
  2. 2Everything in the pressure cooker with water to cover. 45 minutes at pressure, then let it come down on its own.
  3. 3Noodles and greens separately. Assemble.