Serves 6
105 min
My Mom's Taiwanese Beef Noodle Soup
Recipe GLPR4fc1836808f47b
A rich and aromatic Taiwanese beef noodle soup built on a foundation of star anise-spiced braised beef and tender noodles swimming in a deeply savory broth enriched with soy, rice wine, and hints of sweet rock sugar. Fresh napa cabbage and tomato brighten the bowl while fragrant aromatics—ginger, garlic, and scallions—add warmth and depth to every spoonful.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 scallions, chopped
4 garlic cloves, minced
1 teaspoon fresh ginger, minced
1 whole star anise
2 tablespoons neutral oil
1 1/2 pounds beef shank, cut into 3/4-inch pieces
1/2 cup rice wine
1/2 cup soy sauce
1 1/2 cups water
3 tablespoons rock sugar or brown sugar
1 medium tomato, skinned and roughly chopped
1 pound angel hair pasta
1 small head napa cabbage, washed and cut into 3-inch pieces
Directions
Heat the neutral oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the minced garlic, minced ginger, and chopped scallions, stirring constantly for about 1 minute until fragrant.
Add the beef shank pieces to the pot and sear on all sides until browned, approximately 6–8 minutes, working in batches if necessary to avoid crowding.
Deglaze the pot with the rice wine, scraping up any browned bits from the bottom. Let it reduce slightly for about 2 minutes.
Pour in the soy sauce and water. Add the whole star anise and the chopped tomato. Stir in the rock sugar or brown sugar until dissolved.
Bring the mixture to a boil, then reduce the heat to low and cover partially. Simmer gently for 60–70 minutes until the beef is very tender, stirring occasionally.
Add the napa cabbage pieces to the pot and continue simmering for 10 more minutes until the cabbage is tender but still has a slight bite.
While the beef finishes cooking, bring a large pot of salted water to a boil. Cook the angel hair pasta according to package directions until al dente, then drain and divide among serving bowls.
Ladle the hot beef broth, tender beef pieces, and cabbage over the noodles in each bowl, ensuring the beef has reached a safe internal temperature of 145°F. Serve immediately.
