Taiwanese Beef Noodle Soup (Niúròu Miàn)

Put the beef shank and bones in a large pot, cover with cold water and bring to a boil. Boil hard for 3-5 minutes, skimming off the grey foam that rises, then drain and rinse the meat and bones under warm water. This step clears out blood and impurities so the final broth stays clean and clear, not muddy.

• 1 kg beef shank
• 500 g beef bones or oxtail

✅ Done when: the water has turned grey with foam, and the rinsed meat looks pale and clean

Heat the oil in a large heavy pot (at least 5 litres) over medium heat. Add the doubanjiang and stir-fry for 1-2 minutes until it turns fragrant and tints the oil deep red; this toasting step is what gives the broth its real depth, so don't rush it. Add the ginger, garlic, scallion whites, star anise, cinnamon stick, Sichuan peppercorns, bay leaves and dried chilies, and stir-fry 1 more minute until the whole kitchen smells like this soup.

• 2 tbsp vegetable oil
• 3 tbsp doubanjiang
• 60 g ginger
• 6 cloves garlic
• white parts scallions
• 2 star anise
• 1 cinnamon stick
• 1 tsp Sichuan peppercorns
• 2 bay leaves
• 2-3 dried chilies

✅ Done when: the paste smells toasty and nutty rather than raw, and the oil looks red-tinted