Ramen Recipe:

Taiwanese Beef Noodle Soup with Braised Beef Shank

Name: Taiwanese Beef Noodle Soup with Braised Beef Shank
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 3 lb bone-in beef shank; 3 tablespoons canola oil, divided; 1 yellow onion; 10 cloves fresh garlic; 2 sprigs scallion; 1 tablespoon fresh ginger; 10 Sichuan peppercorns; 2 star anise; 6 whole cloves; 1 teaspoon whole fennel seeds; 2 dry bay leaves; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce (optional); 4 servings ramen noodles; 2 tablespoons Doubanjiang; 1 tablespoon tomato paste; 2 tablespoons shaoxing rice wine (optional); 1400 mL chicken stock or water; 2 carrots

Make Taiwanese beef noodle soup with tender braised beef shank, homemade wheat noodles, and an aromatic broth flavored with ginger, garlic, star anise, Sichuan peppercorns, and doubanjiang. Light and dark soy sauces add savory depth, while a slow simmer softens the beef. Serve with freshly cooked ramen noodles for a hearty bowl that brings another use to the noodle-making skills you learned at The Story of Ramen.

Taiwanese beef noodle soup with noodles, beef pieces, leafy greens, carrot slices, and herbs in a dark bowl.

Serving Size

Ingredients

90g Bread flour

Directions

Bread flour

Tools used in this recipe:

Kitchen scale

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