Braised Beef Noodle Soup (Double Bean Paste, No Soy Sauce)

Name: Braised Beef Noodle Soup (Double Bean Paste, No Soy Sauce)
Ingredients: 5 beef shanks; 4 slices fresh ginger; 10 cloves garlic; 1 packet spice sachet for braising (available at Asian markets); 2 tablespoons aged fermented bean paste; 1 tablespoon spicy bean paste; 1 1/4 cups rice wine (300 ml); 1 daikon radish; 2 carrots; 4 heads baby bok choy

Amy’s Kitchen @Amys_Kitchen

台北市, 臺灣

Mom's beef noodle soup is delicious—a cherished family recipe passed down through generations. I've shared recipes using different beef cuts and cooking methods, but now I'm focusing on perfecting the broth. This version uses two types of bean paste and skips soy sauce for a rich, flavorful soup that I love.

Amy’s Kitchen @Amys_Kitchen

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Ingredients

5beef shanks
Aromatics for braising
4 slicesfresh ginger
10 clovesgarlic
1 packetspice sachet for braising (available at Asian markets)
2 tablespoonsaged fermented bean paste
1 tablespoonspicy bean paste
1 1/4 cupsrice wine (300 ml)
Toppings and vegetables
1daikon radish
2carrots
4 headsbaby bok choy

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Steps

1

I've tried making beef noodle soup with various cuts like brisket, shank, and cheek, but my favorite is beef shank with tendon for its texture. Use Australian beef shank with tendon for a chewier bite. Rinse to remove impurities and blood, trim excess fat with kitchen scissors, and cut crosswise into thick slices about 1 1/4 to 1 1/2 inches (3-4 cm). The tendon will shrink as it cooks, so don't cut the pieces too small for a satisfying bite.
2

For great beef noodle soup, the cut of meat matters, but the broth is key. The secret is using bean paste: aged fermented bean paste gives a deep, savory flavor, while spicy bean paste adds a gentle heat. Use a 2:1 ratio of aged to spicy bean paste. Sauté the pastes for aroma—no need for soy sauce. You can also try adding sweet rice wine or Shaoxing wine for extra fragrance. (Thanks to Cookpad user Mingde for introducing me to this brand of spicy bean paste.) The spice sachet can be found at Asian grocery stores. Peel the garlic cloves after soaking in water and trim the ends. Scrub the ginger and slice.
3

Heat a pot over low heat and add 1 teaspoon oil (not listed in ingredients) to coat the bottom. Add the garlic and ginger slices, sauté until fragrant. Use a clean spoon to add both bean pastes and stir-fry. Pour in the rice wine to prevent sticking and burning. Sauté until you smell the aroma of the bean paste, but don't let it burn. Once fragrant, add the beef shank pieces and stir to coat them evenly with the bean paste mixture.
4

Add enough water to cover all the ingredients. Cover the pot and simmer over medium heat for 50 minutes. While it cooks, prepare the vegetables: Peel and slice the daikon and carrots into 1/2-inch (1.5 cm) thick rounds. For the bok choy, soak in water, rinse twice, trim the ends, separate the leaves, and drain well.
5

After 50 minutes, check the beef by piercing the thickest part with chopsticks—it should go through but still feel a bit firm. Add the daikon and carrot slices, and add more water if needed to cover the vegetables. Cover and simmer over medium heat for another 15 minutes. During this time, you can wash and chop a green onion (not listed in ingredients) for garnish.
6

After 15 minutes, check the beef again—it should be tender and easy to pierce. Turn off the heat, cover, and let the soup rest for 30 minutes so the daikon and carrots absorb more flavor. After 30 minutes, bring the soup back to a boil before serving to blend the flavors. Turn off the heat. I trim all the fat from the beef before cooking, so the broth is flavorful but not greasy.
7

If you have leftover beef and broth, store them in a heatproof container with a lid or plastic wrap and refrigerate. Enjoy within three days, reheating in a rice cooker or steamer to keep the meat tender. Store leftover daikon and carrots separately in a sealed container to keep their texture and sweetness fresh—don't leave them soaking in the broth.
8

I love using baby bok choy as a topping. It has a unique flavor, is less likely to attract pests (so less pesticide is used), and is high in calcium and beta-carotene, which are good for your eyes, skin, and overall health. Will there be a 17th beef noodle soup recipe? Definitely! Next time, I want to try making it without the spice sachet but still keep the broth rich and flavorful.