Taiwanese Beef Noodle Soup
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This rich soup is a hit-list of deliciousness: tender beef, fresh noodles, crunchy bok choy and pickled mustard greens nestled in a hot broth redolent with warm spices and fiery chile bean paste.
*This recipe originally ran in the US on HexClad.com.
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Make the broth. In a HexClad 10 QT/10 L Hybrid Stock Pot, add beef, half the scallion, half the ginger and ¼ cup of the Shaoxing wine and cover with water by 1 inch. Boil over high heat for 15 minutes.
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Meanwhile, in a HexClad 10"/25 cm Hybrid Fry Pan on medium heat, toast the star anise, dried chiles, cloves, cardamom, bay, cinnamon, fennel, coriander and peppercorns until fragrant, 3 to 4 minutes. Set aside.
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Using tongs, transfer beef to a colander. Rinse under cold water. Drain and discard water in stock pot. Wipe clean.
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Return stock pot to medium heat. Add oil, yellow onion, garlic, and remaining half each of ginger and scallion and cook, stirring frequently, until fragrant, 2 to 3 minutes. Add doubanjiang and cook, stirring, until well coated in the paste. Add tomatoes, remaining ½ cup Shaoxing wine, light and dark soy sauce, and rock sugar. Cook, stirring to combine, 5 minutes.
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Add beef shank, beef broth, apple, and toasted spices to stock pot. Add five spice and white pepper and season with salt. Bring to a boil, then reduce heat to low, cover and simmer for 4 hours until the beef is tender.
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Remove the beef and slice into ¼-inch-thick pieces; transfer to a plate and tent with foil to keep warm. Strain the soup into another pot and keep warm; discard the solids.
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Assemble the soup. Bring a HexClad 8 QT/7.5 L Hybrid Stock Pot of salted water to a boil. Add noodles and bok choy and cook until noodles are al dente, according to package directions. Drain and toss in light soy sauce and Chinese black vinegar.
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Fill bowls with noodles, bok choy and sliced beef; ladle broth over top. Garnish with cilantro, scallions, and pickled mustard greens.
