Description
Niu Rou Mian, or Taiwanese Beef Noodle Soup, is a hearty and comforting dish featuring tender chunks of braised beef in a rich, aromatic broth simmered with spices and fermented chili bean paste. Served with chewy wheat noodles, fresh greens, and flavorful garnishes, this soup is a beloved staple of Taiwanese cuisine perfect for warming up any day.
Ingredients
Scale
Beef and Broth
- 2 pounds beef shank or beef chuck, cut into large chunks
- 2 tablespoons vegetable oil
- 4 cloves garlic, smashed
- 2-inch piece of ginger, sliced
- 2 scallions, cut into 2-inch sections
- 1 medium onion, sliced
- 1/4 cup soy sauce
- 1/4 cup dark soy sauce
- 1/4 cup rice wine or Shaoxing wine
- 1 tablespoon doubanjiang (fermented chili bean paste)
- 1 tablespoon sugar
- 2 star anise pods
- 1 cinnamon stick
- 6 cups beef broth or water
Noodles and Garnish
- 1 pound Chinese wheat noodles or ramen noodles
- Blanched bok choy or Chinese greens, for serving
- Chopped scallions for garnish
- Fresh cilantro for garnish
- Pickled mustard greens (optional)
Instructions
- Sear the Beef: Heat the vegetable oil in a large pot over medium-high heat. Add the beef chunks and sear until browned on all sides, about 4-5 minutes. Remove the beef from the pot and set aside.
- Sauté Aromatics: In the same pot, add the smashed garlic, sliced ginger, scallion sections, and sliced onion. Sauté for 2 to 3 minutes until fragrant and the onion softens.
- Add Flavorings: Stir in the doubanjiang (fermented chili bean paste) and cook for 1 minute to release its flavors.
- Combine Ingredients: Return the browned beef to the pot. Add the soy sauce, dark soy sauce, rice wine or Shaoxing wine, sugar, star anise pods, and cinnamon stick.
- Simmer the Soup: Pour in the beef broth or water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 2 to 2.5 hours until the beef is tender and infused with flavor. Skim off any foam or excess oil that accumulates on the surface during cooking.
- Prepare Noodles and Greens: While the beef simmers, cook the Chinese wheat noodles or ramen noodles according to package directions. Blanch the bok choy or Chinese greens in boiling water until just tender, then drain.
- Serve: Divide the cooked noodles into serving bowls. Ladle the hot broth and tender beef chunks over the noodles. Top with blanched bok choy, chopped scallions, fresh cilantro, and pickled mustard greens, if using. Enjoy your Taiwanese beef noodle soup hot.
Notes
- This soup tastes even better the next day; store leftovers overnight and reheat gently to enhance the flavors.
- You can substitute other cuts of beef like brisket or short ribs instead of beef shank for similar results.
