Taiwanese Beef Noodle Soup

By Andrew Zimmern

Taiwanese Beef Noodle Soup


  • 5-7 pounds of short ribs and beef shank bones
  • Some ginger, sliced
  • A few garlic cloves
  • A few pinches of shaved smoked skipjack albacore or dried shrimp
  • A few dried hot chilis
  • A few buds of star anise
  • 1 cinnamon stick
  • 2 onions, sliced
  • 1 cup tomatoes, chopped
  • A handful or two of celery
  • cilantro stems
  • a handful of carrots
  • a cup or two of Chinese rice wine (or sake)
  • ¼ cups of really good soy sauce
  • 2 quarts rich beef stock, preferably home made… or 3 or 4 quarts depending on what your needs are.

For the Soup

  • Cabbage
  • Celery
  • Scallion
  • Noodles


  • Cilantro
  • Chili oil
  • Pickled mustard greens


Brown the short rib bones and beef shank bones. Once the meat is browned, add the aromatics: ginger, garlic, shaved smoked skipjack albacore, chilis, star anise, cinnamon stick. After the aromatics have toasted, add your vegetables: onion, tomatoes, celery, carrot, and cilantro stems. Stir and let cook for a few minutes.

As soon as you see some caramelization at the bottom of the pan, add shao xing (or sake) and soy sauce. Bring to a simmer for a few minutes and add beef stock. Let simmer, covered, for 3 hours. OR once simmering place in a 200 degree oven for 16 hours.

Strain the broth and reserve/chop the meat. Add the meat that has been picked from the bones to the broth and season well….add cut vegetables for serving…cabbage, carrot, celery, Chinese greens of any kind, scallion, some fresh ginger. Let cook for a few minutes until tender. Taste and adjust seasoning (salt and freshly ground white pepper)

Serve over cooked noodles, garnished with pickled mustard greens, cilantro and scallion. Drizzle chili oil.

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