Mom's Taiwanese beef noodle soup is a long-simmered braise where beef chuck roast becomes fall-apart tender in a deeply savory broth built on caramelized doubanjiang, rock sugar, and Chinese spice packets. The result is a rich, warming bowl that relies on patient cooking rather than shortcuts.
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Boil a pot of water for blanching the bones. Cook the bones for 3 minutes, then drain and wash the bones and pot (this gets rid of the scum). Add the bones back to the pot with the rest of the broth ingredients except salt and bring it to a boil. Reduce the heat to low and skim any other scum that may develop. Cook for 2 to 2.5 hours with lid on or 90 minutes in an Instant Pot on the high setting.
When it's done, add in the salt to make it only slightly salty.
Melt rock sugar in a sauce pan on low heat, turn off the heat when it starts to caramelize.
Add in doubanjiang right away, and then add 1/4 cup hot water. Turn on low heat and cook until the sugar melts completely and set it aside.
Heat a dutch oven or pressure cooker on medium heat until it's very hot, then brown the meat on both sides. Do this in 2 batches if needed.
Add in ginger and scallion, and continue to stir fry for 1 minute.
Add in the caramel/doubanjiang paste, soy sauce, cooking wine, tomato paste, white pepper powder, salt and Lu Bao. Cook and stir for another 30 seconds, then add in enough water to just cover the beef.
If using dutch oven, bring to a boil and then reduce to simmer for 3 hours with lid on, stir every 30 minutes and adjust the heat if needed.
If using the stove top pressure cooker, lock the lid and set on high pressure, cook with medium high heat until the pressure cooker hiss. Turn to medium low to low heat and cook for another 20 minutes.
Turn off the heat and let it sit until pressure releases naturally. unlock the lid, take out the spice packet and let it simmer (with lid on) on low heat for another 30~40 minutes, the meat will be really tender at this point so don't stir too much.
Cook noodles according to the package, drain the water and mix noodle with a bit of salt and sesame oil.
Put noodle in a bowl and pour in braised beef and soup, then dilute with an equal amount (or more, according to your taste) of broth before finally topping it off with scallion, cilantro and bak choy. season with more salt and white pepper powder if needed.
Store braised beef and broth in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on low heat with the lid on; cook noodles fresh and assemble to order.
Dutch oven or stove-top pressure cooker · Chinese spice braising packet (Lu Bao) or cheesecloth for homemade spice bundle
Yes. Brown the meat and build the base as directed, then lock the lid on high pressure with medium-high heat until hissing begins. Reduce to medium-low and cook 20 minutes, then allow natural pressure release. Simmer uncovered on low heat for 30–40 minutes after removing the spice packet.
Lu Bao is a Chinese spice braising packet typically containing star anise, cinnamon, and other aromatics. If unavailable, use ½ tsp star anise, ¼ tsp cinnamon, and 2–3 dried chilies tied in cheesecloth.
After 3 hours on stovetop or 20 minutes under pressure plus natural release, the meat should shred easily with a fork. If still firm, continue simmering 15–20 minutes longer with the lid on.
Yes. Braise the beef fully, cool, and refrigerate in an airtight container for up to 4 days. Reheat gently on low heat with the lid on, then cook fresh noodles and assemble bowls to order.
Bok choy (as listed) is traditional, but gai lan, spinach, or Chinese broccoli work well. Blanch briefly in boiling water or broth before adding to the bowl.
