How to Make HEALTHY ORGANIC Taiwanese Beef Noodle Soup | Recipe | Diane Yang Kirk | Ep 41

beef shank

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth offers a lighter option, while bouillon is budget-friendly.

wheat noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are low-carb, while rice noodles are often cheaper.

Soak beef shank in ice-cold water for about 10 minutes to dry out the blood.

Bring a large pot of water to boil and add beef shank pieces; boil for about 10 minutes.

Drain the pot and rinse the beef in cold water; clean the pot.

Return the cleaned beef to the pot along with quartered onion, quartered tomato, and spice pouches.

Add 10 cups of water to the pot, cover, and bring to a boil, then slow simmer for at least 2 hours.

After simmering, separate the ingredients from the broth and refrigerate to skim off fat later.

Cut beef into bite-sized pieces and return to the pot.

Add 1/4 cup soy sauce, 1/4 cup rice wine, 2 tablespoons beef bouillon, and 1-2 tablespoons hoisin sauce to the pot.

Taste the broth and adjust seasoning with agave and five-spice powder.

Cooking Techniques

Equipment Needed

Spice Level: