Taiwanese Beef Noodle Soup with Pickled Mustard Greens
A Comforting Bowl of Umami-Rich Goodness
This Taiwanese Beef Noodle Soup brims with tender beef, hearty noodles, and mouth-watering pickled mustard greens for a delightfully savory experience.
- 3 h
- 6
- Intermediate
Ingredients
For the Broth
For the Noodles
For the Pickled Mustard Greens
For Garnishing
Preparation
Marinating the Beef
Blanch the beef
Blanch beef shank chunks in a pot of boiling water for 5 minutes to remove impurities, then drain.
Rinse the beef
Rinse the blanched beef under cold water.
Marinate
Combine beef with soy sauce, rice wine, and brown sugar. Let sit for 30 minutes.
Preparing the Pickled Mustard Greens
Salt the greens
Mix sliced mustard greens with salt. Let sit for 30 minutes, then rinse.
Ensure mustard greens are thoroughly rinsed to reduce saltiness.
Combine dressing
Squeeze out excess water and combine greens with rice vinegar and sesame oil.
Marinate
Set aside for at least 1 hour or overnight for deeper flavor.
Cooking Process
Make the broth
Combine all broth ingredients and marinated beef in a large pot. Simmer on low heat for 2.5 hours until beef is tender.
Cook the noodles
Cook noodles according to package instructions (about 10 minutes). Drain and set aside.
Strain and keep warm
Strain the broth to remove solids, then return it to the pot and keep warm.
Plating & Serving
Taiwanese Beef Noodle Soup with Pickled Mustard Greens
Taiwanese Beef Noodle Soup with Pickled Mustard Greens
Assemble the bowl
Divide cooked noodles among bowls. Top with sliced beef and ladle hot broth over.
Garnish
Garnish with blanched bok choy, green onions, and cilantro. Serve pickled mustard greens on the side.