Best made a day ahead, this traditional Taiwanese braised beef noodle soup is bursting with flavor from its plentiful aromatics and sauces. It is reminiscent of the noodle soup dish that’s popular all across Taiwan, especially at its night markets.
Today, I am excited to share my beloved recipe of Taiwanese braised beef noodle soup that brings me back to the crowded night markets of Taiwan where you can find some of the world’s best homemade street food. After all, in the midst of a global pandemic, how else can we travel to a different part of the world right now if not through food?
What is Taiwanese Beef Noodle Soup?
Taiwanese Beef Noodle Soup is so popular in Taiwan that some Taiwanese people refer to it as their national dish. Taiwan, an island off the coast of mainland China, has a rich culture and cuisine influenced by years of colonialism, migration and trade. As a result, many dishes have influences from mainland China and Japan. This braised noodle soup is widely believed to have come from the influx of mainlanders in the 1900s. Many Taiwanese dishes rely heavily on sauces, spices and pickled greens- this braised noodles soup dish is no exception. Combining herbal and umami flavors, this noodle soup contains numerous spices that make its unique broth savory and rich. The Sichuan peppercorns in the dish give it a slight spicy kick. Its tender beef falls apart in your mouth and it is often accompanied with fresh noodles that soak up the delicious broth. It’s pure perfection in a bowl, and I dare you not to try this!
Why is beef shank used?
Beef Shank is one of the toughest parts of the animal but once cooked, it is packed with tons of flavor. It tends to be pretty affordable but can be hard to find. However, I’ve found that most Asian grocery stores or local butcher shops do carry it. And because it is one of the toughest cuts, it is most suitable braised or cooked for a long period of time at a low temperature – perfect for beef noodle soup!
Vegans and vegetarians, try this with extra firm tofu instead.…