If we have to name the most traditional Taiwanese soup, it will be the noodle soup. You can find it everywhere from late night markets to fancy restaurants. In Asian shops chefs cook it with great affection. The broth intensifies with time and builds on yesterday’s flavors. Leftovers might be even tastier than the fresh soup.
The Taiwanese takes pride in their iconic noodle soup. It’s delicious with rich and spicy broth, tender beef, bok choy, fresh noodles and pickled greens, cilantro and fresh scallions, that are so popular in Asian cuisines. The result is a flavorful bowl of savory, spicy and salty deliciousness.
Easy and delicious Taiwanese beef noodle soup
This is a comforting beef noodle soup with super tender meat and unbeatable umami flavor. Perfect for winter, it will conquer any bad weather.
- 2.5 quality bone-in beef shank
- 1 quartered onion
- 1 quartered tomatoes
- 3 peeled garlic cloves
- 1/3 cup soy sauce
- 1 piece of sliced ginger
- 1/4 cup shaoxing wine
- 1/2 tsp fennel seed
- 2 cinnamon sticks
- 3 star anise
- 1/2 tsp ground close
- 3 Thai red chilies
- 1/2 tbsp ground cumin
- 1 pound Asian noodles
- 2 tbsp of green onions for topping
Take a pot of water and put it to boil, blanch the beef. Cook for 60 seconds. It will remove the impurities of the meat. Remove the beef and discard the water.
Add the meat to the pressure cooker, add other ingredients. Don't add water because the beef will release more than enough during the process.
Pressure the beef with the meat preset. If this sounds confusing, just cook it for 22 minutes.
Follow the recipe on the package, prepate the noodles, divide them into bowls.
When the pressure cooker is done, add meat and broth on top of the noodles. Sprinkle with green onions and enjoy.
If you feel that water and spices aren't enough, you can always add more. Tweaking the recipe is easy, and you can change the flavors as you wish. The soup is typically served with cooked spinach, but you can use any vegetables.