Description
A comforting and flavorful Beef Shank Noodle Soup made with tender homemade braised beef shank, fresh wheat noodles, crisp baby bok choy, and a savory broth infused with ketchup and Chinese chili oil. Perfect for a hearty and satisfying meal.
Ingredients
Scale
Soup Base
- 1 tablespoon peanut oil
- 1/2 onion, minced
- 1 carrot, sliced
- 1 1/2 cup water
- 1 cup beef braising liquid from homemade braised beef shank
- 2 tablespoons ketchup
- Salt to taste
- 1/8 teaspoon white pepper
Noodles and Greens
- 8 oz (220 g) fresh wheat noodles, or 5 oz (140 g) dried noodles
- 4 heads baby bok choy (or yu choy, spinach, or other leafy greens)
Meat and Garnishes
- 1 cup homemade braised beef shank, chopped
- 1 tablespoon Chinese pickled radish (optional)
- 2 tablespoons homemade chili oil (with chili flakes)
- Chopped cilantro (for garnish)
Instructions
- Prepare the Aromatics: Heat the peanut oil in a medium-sized pot over medium-high heat until hot. Add the minced onion and sliced carrot. Cook and stir frequently until the onion turns golden, about 3 minutes.
- Make the Broth: Pour in the water, beef braising liquid, and ketchup. Bring to a simmer and cook until the onions become very soft and the flavors meld, about 5 to 10 minutes.
- Cook the Noodles: While the broth simmers, bring a separate pot of water to a boil. Cook the noodles according to package instructions. Once cooked, rinse under tap water briefly to stop cooking, drain well, and divide the noodles into two serving bowls.
- Cook the Greens: Using the same boiling water for the noodles, add the baby bok choy or your choice of greens. Cook for about 1 minute or until just tender. Transfer the greens onto the noodles in the serving bowls.
- Warm the Beef: If the braised beef shank is cold, add it to the broth. Warm it through by cooking for 1 minute or until heated.
- Season and Serve: Taste the broth and adjust seasoning by adding salt and white pepper as needed. Ladle the hot broth over the noodles and greens. Top with the chopped braised beef, pickled radish if using, drizzle with homemade chili oil, and garnish with chopped cilantro. Serve immediately as a warm, comforting main dish.
Notes
- Fresh wheat noodles are preferred for the best texture, but dried noodles can be used as a convenient alternative.
- If you do not have homemade braised beef shank and its braising liquid, substitute with store-bought beef broth and cooked beef chunks but note that flavor will be less rich.
- The ketchup adds a unique tang and sweetness to the broth; adjust to taste or substitute with tomato paste if desired.
- Pickled radish is optional but adds a nice contrast of flavor to the rich broth.
- Homemade chili oil can be replaced with store-bought chili oil for convenience.
- This soup is best served fresh but can be reheated gently on stovetop without overcooking the noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Keywords: Beef shank noodle soup, Chinese beef noodle soup, braised beef soup, comforting noodle soup, homemade beef broth, baby bok choy soup
