CLASSY PITCH - Taiwanese Beef Noodle Soup [COOKIN' N CHOPIN']

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.

Cut the beef tendon into big chunks.

Heat oil in a large pot until shimmering.

Add garlic and ginger, fry until fragrant.

Add beef tendon and brown on all sides.

Remove beef and set aside after browning.

In the same pot, add onions and carrots, sauté briefly.

Add 2 spoons of sugar and 2 spoons of soy sauce, cook briefly.

Add a little rice wine and water to the pot.

Transfer everything to a larger pot, ensuring water covers the beef.

Bring to a boil, then reduce heat and cover, cooking for about 1-1.5 hours.

Prepare noodles in a separate pot of boiling water, avoiding using the beef broth for cooking them.

Cook some bok choy on the side for color and nutrition.

Serve the soup with noodles, beef, and garnish with spring onions.

Cooking Techniques

Equipment Needed

Spice Level: