Soupe taiwanaise (soupe de nouilles au boeuf)

Ingredients

• 1.5 kg Beef Chuck (Bourguignon cut) (cut into bite‑size cubes)
• 1 medium Onion (diced into small cubes)
• 4 cloves Garlic (coarsely chopped)
• 1 large Carrot (cut into 1 cm pieces)
• 4 slices Ginger (about 3 mm thick)
• 2 medium Tomato (cut into large cubes)
• 1 head Pak Choi (Bok Choy) (quartered)
• 3 stalks Scallions (Cébette) (cut into 1 cm rounds)
• 400 g Chinese Wheat Noodles (dried) (rinsed after cooking)
• 3 Tbsp Light Soy Sauce (regular soy sauce)
• 2 Tbsp Dark Soy Sauce (adds color and depth)
• 60 ml Shaoxing Cooking Wine (or dry sherry)
• 1 tsp Five‑Spice Powder (ground)
• 1 tsp Sugar (granulated)
• 1 Tbsp Tobanjan Paste (spicy fermented bean and chili paste, Sichuan specialty)
• 2 whole Star Anise (lightly crushed)
• 4 whole Cloves (lightly crushed)
• 1 tsp Fennel Seeds (lightly crushed)
• 1 tsp Sichuan Peppercorns (lightly crushed)
• 2 L Water (cold)

Instructions

1. Prepare vegetables and aromatics

   Dice the onion, coarsely chop the garlic, cut the carrot into 1 cm pieces, slice the ginger into 3 mm strips, quarter the pak choi, dice the tomatoes, and slice the scallions into 1 cm rounds.

   Time: PT10M

2. Make the spice bag

   Place the star anise, cloves, fennel seeds, and Sichuan peppercorns into a tea‑infuser bag or a piece of cheesecloth and tie securely.

   Time: PT2M

3. Cut the beef

   Trim any excess fat from the beef chuck and cut into bite‑size cubes (about 2 cm).

   Time: PT5M

4. Brown the beef

   Heat 2 Tbsp oil in the sauté pan over high heat. Add the beef cubes in a single layer and sear until browned on all sides, about 4‑5 minutes. Remove the beef and set aside, leaving the rendered fat in the pan.

   Time: PT5M

   Temperature: high

5. Sauté aromatics

   Reduce heat to medium. Add the diced onion and chopped garlic to the pan and stir‑fry for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium

6. Add tobanjan and tomatoes

   Stir in the tablespoon of tobanjan paste, then add the tomato cubes. Cook for 2 minutes, allowing the paste to coat the aromatics and the tomatoes to soften slightly.

   Time: PT2M

   Temperature: medium

7. Deglaze and build the broth

   Return the browned beef to the pan. Add the light soy sauce, dark soy sauce, Shaoxing wine, five‑spice powder, sugar, and pour in 2 L of cold water. Bring to a rolling boil, scraping up any browned bits from the bottom.

   Time: PT10M

   Temperature: high

8. Add ginger, pak choi and spice bag; simmer

   Add the ginger slices, the pak choi quarters, and the sealed spice bag to the pot. Reduce heat to the lowest setting so the liquid is just barely simmering. Cover and let cook gently for 2 hours 30 minutes, checking occasionally that the liquid has not reduced below half the original volume; add hot water if needed.

   Time: PT2H30M

   Temperature: low

9. Finish the broth

   After the long simmer, remove the spice bag. Optionally discard the ginger and pak choi pieces, or leave them for extra texture. Taste and adjust seasoning with extra soy sauce, salt, or a pinch of sugar if desired.

   Time: PT5M

10. Cook the noodles

    Bring a separate pot of water to a boil. Add the dried Chinese wheat noodles and cook according to package instructions (usually 4‑5 minutes). Drain and rinse briefly under hot water.

    Time: PT5M

    Temperature: boiling

11. Assemble the soup bowls

    Divide the cooked noodles among four serving bowls. Ladle hot broth over the noodles, then top with generous portions of beef, carrot pieces, pak choi, and a handful of scallion rounds. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

80 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Beef Chuck (Bourguignon cut): Beef short ribs, Beef shank
• Instead of Tomato: canned diced tomato
• Instead of Pak Choi (Bok Choy): Napa cabbage
• Instead of Chinese Wheat Noodles (dried): fresh egg noodles
• Instead of Shaoxing Cooking Wine: dry sherry
• Instead of Tobanjan Paste: Doubanjiang

Equipment Needed

• Large Sauté Pan or Dutch Oven
• Sharp Chef’s Knife
• Cutting Board
• Tea‑infuser bag or Cheesecloth
• Ladle
• Measuring Spoons
• Bowls for serving
• Tongs (optional)
• Colander (optional)

Critical Steps — Do Not Skip

• Browning the beef to develop flavor
• Maintaining a low, gentle simmer for 2½ hours
• Removing the spice bag before serving
• Timing the noodle cooking so they stay firm

Chef Tips from the Video

• Toast the whole spices (star anise, cloves, fennel, Sichuan pepper) briefly before placing in the bag for extra aroma.
• Use a mix of beef chuck and short ribs for richer flavor and gelatinous texture.

Troubleshooting

Storage

Refrigerator: Store broth and cooked beef separately in airtight containers for up to 3 days. Noodles keep 2 days.

Freezer: Broth freezes well for up to 3 months; freeze in portions. Beef can be frozen for 2 months.

Room temperature: Do not leave the soup at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth a day ahead and refrigerate; reheat gently before adding noodles.
• The tobanjan paste can be stored in a sealed jar in the fridge for several weeks.

Frequently Asked Questions