Clear Broth Taiwanese Beef Noodle Soup (Qing Dun)
A delicate, aromatic beef noodle soup featuring a light, savory broth infused with ginger, scallions, and medicinal spices.
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Ingredients
- 2 lbs Beef Shank or Brisket
- 1 lb Fresh Wheat Noodles
- 3 slices Ginger
- 4 stalks Scallions
- 5 pieces Garlic Cloves
- 2 pieces Star Anise
- 1 large White Radish (Daikon)
- 1/4 cup Shaoxing Rice Wine
- 1 tablespoon Rock Sugar
- 1 teaspoon Salt and White Pepper
- 4 heads Bok Choy(optional)
- 10 cups Water
Instructions
- 1
Blanch the beef in boiling water for 5 minutes to remove impurities, then rinse thoroughly with cold water and cut into 1-inch chunks.
- 2
In a clean large pot, add the beef, water, ginger, scallions, garlic, star anise, and Shaoxing wine.
- 3
Bring the pot to a boil, then immediately reduce to a very low simmer to keep the broth clear.
- 4
Add the rock sugar and the peeled, cubed daikon radish to the pot.
- 5
Simmer uncovered or partially covered for 2.5 to 3 hours until the beef is fork-tender.
- 6
Season the broth with salt and white pepper to taste; remove the ginger and star anise before serving.
- 7
In a separate pot, cook the wheat noodles and bok choy according to package instructions.
- 8
Assemble by placing noodles in a bowl, topping with beef and radish, and ladling the hot clear broth over the top.
Nutrition per Serving
580
Calories
42g
Protein
65g
Carbs
16g
Fat
4g
Fiber
6g
Sugar
850mg
Sodium
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