The Taiwanese beef noodle soup you all need, this soup is life changing, the broth is so addictive and it’s actually really easy to make once you leave it simmering away on the hob ✨ Episode 5 of Good Soups ✨ Mum’s tip: instead of boiling, soak beef in vinegar and water - it removes impurities while keeping the flavour and nutrients in the meat For the beef: 1kg beef shin 1 tbsp salt 4 tbsp white vinegar For the base: 2 spring onions 140g red onion 35g garlic 40g ginger 200g pak choy 300g large tomatoes 110g small tomatoes For the spices: 4 star anise 2 cinnamon sticks 4 cloves 1 tbsp Sichuan peppercorns 1 tbsp black peppercorns 1 tbsp fennel seeds For the soup: 2 tbsp vegetable oil 2 tsp chilli flakes 30g rock sugar 1 tbsp 5 spice powder 7 tbsp Shaoxing wine 3 tbsp dark soy sauce 1 tbsp chilli bean sauce 1/2 tbsp sea salt flakes 2 tbsp light soy sauce 1/2 tbsp MSG 2 tbsp sesame oil 1.2L water 250g pak choy 400g noodles Chop the beef into 4/5cm pieces, add salt and vinegar then mix. Cover with water and set aside. Slice the spring onions and red onion, smash the garlic and ginger then slice. Slice the white parts of the spring onion and thinly slice the green parts. Chop the tomatoes into small pieces. Toast your spice mix in a dry pot until aromatic, then lace them in a tied spice bag. To a large pot, add 2 tbsp of vegetable oil on medium heat, along with the ginger, garlic and red onion. Fry for a minute or two until fragrant then add the spring onions tomatoes, chilli flakes and sugar. Rinse the beef and when the water turns clear, it’s ready for braising. Add the beef to the pot, fry untouched for a minute or so, then add the bag of toasted spices and 1.2L water. Simmer for two hours, remove the bag of spices, beef and all the vegetables from earlier. Add the remaining seasonings and sauces to the pot along with the braised beef and simmer for an extra 20 minutes or until the beef is as tender as you like. Remove the beef again, and add the pak choy for just 20-30 seconds. Place fresh noodles in bowls, top with braised beef, pak choy, and spring onion greens. Ladle over the broth and enjoy. - @xiensscran