• Jul 27, 2023
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Fusion Spicy Beef Noodle Soup

Experience a delightful blend of flavors in our unique twist on Spicy Beef Noodle Soup. By combining the bold spices of Taiwanese tradition with exciting culinary influences, this dish brings together aromatic spices, tender beef, and a satisfying kick of heat.

• 19 ingredients
• 2 hours and 15 minutes
• 4 Servings

Ingredients

For the Soup:
2 lbs beef shank, cut into 1-inch thick slices
8 cups water
1/2 cup soy sauce
1/2 cup rice wine
2 tablespoons sugar
1 tablespoon hot chili bean paste (doubanjiang)
2 whole star anise
1 cinnamon stick
3 bay leaves
5 slices of ginger
6 cloves of garlic, crushed
1 large onion, cut into quarters
1 large tomato, cut into quarters
4-6 dried red chili peppers (optional for extra spiciness)
For the Noodles and Toppings:
4 servings of store-bought fresh noodles (or dried noodles)
2 scallions, chopped
1 small bunch of bok choy (or your choice of leafy green)

Directions

1. Blanch the beef shank in a pot of boiling water for about 10 minutes to remove impurities. Remove and rinse the beef under cold water.
2. In a large pot, add the blanched beef, 8 cups of water, soy sauce, rice wine, sugar, hot chili bean paste, star anise, cinnamon stick, bay leaves, ginger, garlic, onion, tomato, and dried chili peppers. Bring to a boil over high heat, then reduce to a simmer.
3. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender. Skim off any fat or impurities that float to the surface during this time.
4. Once the beef is tender, strain the soup through a sieve into another pot. Discard the spices and vegetables, keeping only the beef and the broth.
5. In a separate pot, cook the noodles according to the package instructions. Drain and divide among four bowls.
6. Blanch the bok choy in the boiling noodle water, then divide among the bowls.
7. Pour the strained soup over the noodles and bok choy, add the beef. Garnish with chopped scallions.

Notes

Quality Beef: The beef is one of the main stars in this dish. Go for high-quality beef shank or chuck, which becomes tender and flavorful after slow cooking.

Spice Level: You can adjust the spiciness of the soup to your liking. If you prefer a milder soup, reduce the quantity of chili bean paste or dried chili peppers.

Bone Broth: If you have time, make a broth using beef bones for added depth of flavor.

Fresh Noodles: Fresh noodles absorb the flavors of the soup better, but if you can't find any, dried noodles work fine as well.

Cooking Time: Be patient and allow the soup to simmer slowly. This will help the flavors to meld together and the beef to become tender.

Veggies: Don't skip the bok choy or other greens as they provide a nice contrast to the richness of the beef and noodles.

Serving: Serve hot, and garnish with fresh cilantro or green onions for added freshness. A side of pickled vegetables also complements the soup very well.

Leftovers: This soup tastes even better the next day after the flavors have had more time to combine.

Nutrition Detail