Taiwanese Beef Noodle Soup

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Ingredients

• Aromatics: 10 cloves garlic, large knob of ginger, yellow onion, green onions, tomatoes
• Spice Bag: 2 bay leaves, 3g fennel seed, 3g cumin seed, 3g Sichuan peppercorn, 2 star anise, 1/2 cinnamon stick, dried chilies, whole cloves
• Seasoning: 100g Shaoxing wine, 50g light soy sauce, 25g dark soy sauce, salt, sugar, MSG
• Beef: Beef shank or chuck roast, unflavored gelatin

Instructions

1. Prepare aromatics by crushing garlic, slicing ginger, quartering onion, and cutting green onions.
2. Create a spice bag with bay leaves, fennel seed, cumin seed, Sichuan peppercorn, star anise, cinnamon stick, dried chilies, and cloves.
3. Combine Shaoxing wine, soy sauces, salt, sugar, and MSG for seasoning.
4. Boil beef in water for 3-5 minutes, then wash in cold water.
5. In a Dutch oven, sauté aromatics, add brown sugar, beef, Doubanjiang, Shaoxing wine, soy sauces, spice bag, water, and gelatin if using chuck.
6. Simmer for 3 hours, skimming scum occasionally.
7. Test beef tenderness after 2 hours, cook until tender.
8. Cook noodles separately, then assemble bowls with broth, beef, green onions, pickled mustard greens, and optional chili oil.
9. Adjust broth seasoning, add beef back, and serve with noodles and toppings. Enjoy!

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