Beef Noodle Soup

Name: Beef Noodle Soup
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 lbs beef shank (or chuck, cut into 2-inch chunks); 12 oz fresh or dried thick wheat noodles; 2 tbsp neutral oil; 8 garlic cloves, smashed; 2 oz fresh ginger, sliced; 2 tbsp doubanjiang (spicy bean paste); 1/4 cup soy sauce; 1/4 cup Shaoxing rice wine (or dry sherry); 8 cups low-sodium beef broth; 4 whole star anise; 1 cinnamon stick; 2 tsp granulated sugar; 4 green onions, sliced; 4 baby bok choy, halved

A deeply savory Chinese braised beef noodle soup with tender chunks of beef shank in a rich soy- and spice-scented broth, served over wheat noodles. This bowl is warming, bold, and satisfying.

150 minMediumServes 4480 cal/serving

ChineseSoupStovetopHigh ProteinHigh FiberNut-FreeDairy-FreeNightshade-Free

Ingredients

2 lbs beef shank (or chuck, cut into 2-inch chunks)
12 oz fresh or dried thick wheat noodles
2 tbsp neutral oil
8 garlic cloves, smashed
2 oz fresh ginger, sliced
2 tbsp doubanjiang (spicy bean paste)
1/4 cup soy sauce
1/4 cup Shaoxing rice wine (or dry sherry)
8 cups low-sodium beef broth
4 whole star anise
1 cinnamon stick
2 tsp granulated sugar
4 green onions, sliced
4 baby bok choy, halved

Instructions

1

Bring a large pot of water to a boil. Add 2 lbs beef shank (or chuck, cut into 2-inch chunks) and blanch for 3 minutes. Drain and rinse the beef under cold water to remove impurities. Set aside.
2

Heat 2 tbsp neutral oil in a large heavy pot or Dutch oven over medium-high heat. Add 8 smashed garlic cloves and 2 oz sliced fresh ginger and stir-fry until fragrant, about 1 minute. Add 2 tbsp doubanjiang (spicy bean paste) and stir-fry another minute until the oil turns red.
3

Add the blanched beef and stir to coat with the aromatics. Pour in 1/4 cup Shaoxing rice wine (or dry sherry) and let it sizzle for 30 seconds.
4

Add 1/4 cup soy sauce, 8 cups low-sodium beef broth, 4 whole star anise, 1 cinnamon stick, and 2 tsp granulated sugar. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours until the beef is fork-tender and falling apart. Use a meat thermometer to confirm internal temperature reaches at least 160°F (71°C).
5

About 10 minutes before the soup is ready, cook 12 oz fresh or dried thick wheat noodles according to package directions. In the last 3 minutes, add 4 halved baby bok choy to the broth to wilt.
6

Divide noodles into bowls. Ladle the broth and beef over the noodles. Top with 4 sliced green onions and serve hot.

Questions

Can I make Beef Noodle Soup gluten-free?

Yes. The gluten in this entry is 12 oz fresh or dried thick wheat noodles, 1/4 cup soy sauce. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Beef Noodle Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Beef Noodle Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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