Photograph of the finished Taiwan beef noodle soup

China · Mì bò nước trong Đài Loan Qing dun

Taiwan beef noodle soup

3 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 2.8 lb
  • Photograph of Beef bones Beef bones 2.2 lb
  • Photograph of Fresh noodles Fresh noodles 1.6 lb
  • Photograph of White radish White radish 1.3 lb
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Spring onion Spring onion 4.9 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ½ cup
  • Photograph of Chrysanthemum greens Chrysanthemum greens 11.3 oz
  • Photograph of White pepper White pepper 0.6 oz
  • Photograph of Salt Salt 1.1 oz

Method

  1. 1 Blanch the beef bones and beef shank for 8 minutes, then rinse each piece thoroughly to remove any foam.
  2. 2 Simmer the ginger, spring onion roots, and wine over the lowest heat for 2 hours and 30 minutes, without letting it boil vigorously.
  3. 3 The broth is clear and doesn't use soybean paste or soy sauce, so it's only seasoned with salt and white pepper.
  4. 4 Skim off the foam every 15 minutes during the first hour; skipping this step will result in cloudy water and completely negate the meaning of qing dun.
  5. 5 Cook the radishes in the broth for 20 minutes, then strain the broth through a cloth to make it clear.
  6. 6 Boil the fresh noodles for 4 minutes, then arrange them in a bowl with sliced meat, pickled radish, blanched chrysanthemum greens, and green onions.

With an appliance

  • Pressure cooker 2 hr

    Replace step 2: simmer under high pressure for 50 minutes, then release the pressure naturally; the water will be cloudier, so it needs to be filtered twice through a cloth.

Start cooking