Taiwanese beef noodle soup (Niu rou mian) from Christopher Kimball's Milk Street Magazine, Nov/Dec 2018 (page 15)

  • scallions
  • soy sauce
  • beef shanks
  • garlic
  • fresh ginger
  • whole star anise
  • tomato paste
  • Sichuan peppercorns
  • grapeseed oil
  • sake
  • wheat noodles
  • toban jiang
  • baby bok choy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on January 16, 2020

    Excellent taste and clear instructions. Halved the recipe and used 3 beef rib bones. Besides all the soup components, added half onion, and halved huajiao peppercorn and tobandjan to reduce the spiciness. Although, the recipe specifies 2 hours to braise the beef, I braised for about 4 hrs at low temperature. The soup was so deeply flavorful. As you can see from my photo, the broth was bit darker than Milk Street version. Once the beef was tender, removed from soup and hand shred the beef to be added right before serving. Added cabbage and bean sprouts to baby bok choy at the last moment to boiling water left from boiling udon noodle. Also made two additional toppings. Ramen eggs and quick pickled Japanese cabbage to mimic the pickled mustard leaves often added to this soup as topping. Used dried udon for the noodle. I am making this again. Photo added.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.