Description
Warm your soul with a bowl of Niu Rou Mian, a Taiwanese Beef Noodle Soup that’s rich in flavor and comforting to eat. This hearty soup features tender beef chunks in a fragrant broth, served with noodles and greens.
Ingredients
Scale
For the Noodle Soup:
- 2 pounds beef shank or beef chuck (cut into large chunks)
- 2 tablespoons vegetable oil
- 4 cloves garlic (smashed)
- 2-inch piece of ginger (sliced)
- 2 scallions (cut into 2-inch sections)
- 1 medium onion (sliced)
- 1/4 cup soy sauce
- 1/4 cup dark soy sauce
- 1/4 cup rice wine or Shaoxing wine
- 1 tablespoon doubanjiang (fermented chili bean paste)
- 1 tablespoon sugar
- 2 star anise pods
- 1 cinnamon stick
- 6 cups beef broth or water
- 1 pound Chinese wheat noodles or ramen noodles
- blanched bok choy or Chinese greens for serving
- chopped scallions and fresh cilantro for garnish
- pickled mustard greens (optional)
Instructions
- Sear the Beef: Heat oil in a pot, sear beef until browned, set aside.
- Sauté Aromatics: In the same pot, sauté garlic, ginger, scallions, and onion.
- Add Flavors: Stir in doubanjiang, return beef, add soy sauces, rice wine, sugar, star anise, and cinnamon.
- Cook the Soup: Pour in broth, simmer for 2-2.5 hours, skimming foam and oil.
- Prepare Noodles: Cook noodles and blanch bok choy.
- Serve: Divide noodles, ladle broth and beef over, top with bok choy, scallions, cilantro, and pickled mustard greens.
Notes
- This soup tastes even better the next day, allowing the flavors to meld.
- Brisket or short ribs can be used as substitutes for beef shank.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 5g
- Sodium: 1220mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg
