Taiwanese Beef Noodle Soup Is Hot, Heady, and on the Rise in New YorkThe Taipei street-food staple has everything you could ask for in a soup designed to serve as a meal. (Though we could do ...

Cover pot, and simmer until beef is meltingly tender but slices remain intact, 2 hours to 2 hours, 30 minutes. Season with additional light soy sauce, if desired.

Brown the beef chunks in a few tablespoons of canola or vegetable oil over medium heat in a heavy cooking pan, about 5 minutes. After meat is browned, add in tomato and onion, and stir and cook ...

Taiwanese beef noodle soup 4-6 servings 2 lb beef shank, cut against the grain into 1.5-inch pieces ¾ c soy sauce ½ c tomato paste ½ c black bean sauce 1 medium onion, halved and sliced 1-2 heads ...

For those who keep a close eye on New York’s noodle happenings, Ho Foods might ring familiar. It was the name of a series of pop-ups put on in 2015 and 2016 by chef-owner Richard Ho, who worked ...

DEFINING DISHES: In our new column, Baohaus’ Eddie Huang explains his love of and commitment to mastering Taiwanese beef noodle soup, a dish he learnt from his mother and one that requires only ...

Each place puts the same basics in their bowls: beef chunks, beef broth, noodles and bok choy, plus a scattering of chopped pickle. Each offers a chile sauce to spice the soup to taste.