Taiwanese Beef Noodle Soup with Pickled Mustard Greens
This Taiwanese Beef Noodle Soup brims with tender beef, hearty noodles, and mouth-watering pickled mustard greens for a delightfully savory experience.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Blanch the beef
Blanch beef shank chunks in a pot of boiling water for 5 minutes to remove impurities, then drain.
- 2
Rinse the beef
Rinse the blanched beef under cold water.
- 3
Marinate
Combine beef with soy sauce, rice wine, and brown sugar. Let sit for 30 minutes.
Preparing the Pickled Mustard Greens
- 1
Salt the greens
Mix sliced mustard greens with salt. Let sit for 30 minutes, then rinse.
Tip: Ensure mustard greens are thoroughly rinsed to reduce saltiness.
- 2
Combine dressing
Squeeze out excess water and combine greens with rice vinegar and sesame oil.
- 3
Marinate
Set aside for at least 1 hour or overnight for deeper flavor.
How to Make Taiwanese Beef Noodle Soup with Pickled Mustard Greens
Total time: 4 h · Yields 6 servings
- 1
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.
- 2
Cook the noodles
Cook noodles according to package instructions (about 10 minutes). Drain and set aside.
- 3
Strain and keep warm
Strain the broth to remove solids, then return it to the pot and keep warm.
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