Who's the Baketard?

Why Baketard? Love to cook, hate to bake. Despite having gone to cooking school and working in some top kitchens, I never learned the baking side of things. I'm building my baking and photography skills, while sharing recipes that rock my world in the mean time.

420 A.O.C. Wine Bar al fresco amalfi coast american flavors andaluca andrew carmellini andrew friedman animal appetizer appetizers apple apples arancello armagnac asian asian fried chicken aubergine australian gourmet traveller authentic babyback ribs bananas banoffe barbecue beef blood orange bloody mary bone marrow braise Branzino bread breakfast brine brunch budino buttered pecans butterscotch cabbage rolls cacao caciocavello cafe juanita cake canape capers cheese chef chef mcdang chicken chile chiles chilled soup chilli chimchurri china chinese chinese food chinese sausage Chorizo citrus city grocery cocktails Coconut Cold Appetizer connie green cook italy cookbook cooking with italian grandmothers crab cranberry sauce croxetti curry curry leaves cypress grove danny bowien david thompson dean fearing deborah snyder demi dessert dolci dorie greenspan doughnut duck duck egg duck fat dumplings easter eggplant Emeril Emeril Lagasse. Shuksan Every Grain of Rice feenies foie gras fonduta fontina frangipane fried fried chicken fried rice Fritters frozen dessert fuchsia dunlop gingerboy giorgio locatelli gluten free gnocchi goat cheese Gorgonzola Dolce gourmet traveller Grand Marnier greek green bean casserole Guinea Hen ham hawker holly smith Indian indonesian italian italian sausage italy Japanese eel jessica theroux john currence jon shook katie caldesi korean korean fried chicken la tur lamb laurent tourondel lever house limoncello lucques lucy lean made in america made in italy Made in Sicily malaysian marissa guggiana marmalade mascarpone matt molina meatballs Mexican mint mission chinese food mole mondeghini morels mozza mustard festival nancy silverton nettle nettles new york times noodles oaxaca olympic provisions oregon hazelnuts osso buco pad thai Paul Bertolli pear Peking Duck pierre herme pig ears pistachio pistachios pizza pork pork belly prawn primal cuts prosciutto quail quick ragu rain shadow meats recipe red wine ribs Rick Bayless risotto Rob Feenie rosemary Russia rusty nail sable cookies sage saltimboca sambal sang yoon sarah scott saver scalloped potatoes seafood semolina shrimp sichuan sichuan peppercorns sicily Skillet soft shell crab souffléd apple pancakes soup southwestern spicy Star Chefs steak stephan pyles Strawberries street food suckling pig sugo summer Sun dried tomatoes suzanne goin sweet potato sweetbreads szechwan Tacos tart Tartine Teage Ezard tease ezard tex-mex thai thai food the wild table toffee tomatillo tomato tomatoes Tongue Tres Leches Cake Trifle turkey unagi veal vegetarian Vini e Vecchi Sapori vinny dotolo vol au vent wasabi wayne johnson weed whiskey wontons xi'an zombie jesus
« Kalbi Chunked Tots with Gochujang Cheese Sauce | Main | A Cookbook Review - Tyler Florence: Inside the Test Kitchen »

Taiwanese Beef Noodle Soup from Lorna Yee's Newlywed Kitchen Cookbook

I don’t typically love soup. To me, soup is good but having it as an evening meal usually leaves me dissatisfied and cranky unless I’m sick and ALREADY dissatisfied and cranky.

Then it feels restorative.


Right now, we’re trying to eat more at home and make healthier choices in the new year (so we look good for our vacation photos in April. (The Gays are a shallow and vain people---Well, at least THESE gays are). This soup is one of a handful of exceptions to my “Soup is unsatisfying” bias. It’s truly my favorite soup in the world. My good friend Lorna Lee made this for us years ago when she was writing her Newlywed Kitchen cookbook and we were absolutely blown away. Every time it’s cold, blustery and gray in Seattle, I want this soup. I typically make a double batch and freeze it. It reheats really well.

The adaptation I make to this recipe is that after I remove and shred the meat, I run the soup through a cheesecloth-lined chinois a couple of times to help clarify the broth and remove the impurities. I also add both fresh and dried chiles to the initial braise because I like soul-searing heat in this soup. If you can’t get bok choy, Chinese broccoli or broccolini work well.

Taiwanese beef noodle soup

Serves 2, with leftovers for the next day

In Taiwan, beef noodle soup is a vital part of the food culture, much like the hamburger is to America. Taiwanese foodies gather to seek out the best bowl of beef noodle soup in town, much like how Americans enjoy searching for the best burger in their city. Once you try this savory broth, flavored with star anise, five spice, and the addictive, slightly numbing heat of the Szechuan peppercorns, you’ll know why this dish has become an obsession for the Chinese. 


2 tbsp vegetable or peanut oil

3 lbs. bone-in beef shank or short rib, cut into four equal pieces

3 star anise (or ½ tsp ground star anise powder)

¾ tsp. Chinese five spice powder

1 ½ tsp. whole Szechuan peppercorns

8 cloves garlic, lightly smashed with the heel of your knife

5 slices of ginger, cut 1/4” thick

5 green onions, cut into 4” pieces

3 tbsp Chinese chili black bean sauce

¼ cup Chinese rice wine (Shao Tsing wine, or dry sherry)

1 small piece (about 2 tbsp worth) Chinese rock sugar, or substitute brown sugar

1/3 cup light soy sauce

2 tbsp dark soy sauce

6 cups low sodium beef broth

2 cups water

2-4 fresh, small red chilis, seeded (use 4 chilis if you like things spicy!)

For serving:

Your favorite Asian noodles, cooked and drained

Baby bok choy

2 tbsp cilantro, chopped

Chinese chili oil (optional)


In a cheesecloth, combine the star anise, peppercorns, and red chilis.

In a large Dutch oven, heat the oil until smoking on high heat. Brown the pieces of meat on both sides, about 2-3 minutes per side. Add the garlic, ginger, and green onions to the oil and stir until fragrant, about 2 minutes. Add the rest of the ingredients to the pot, including the spices bundled in the cheesecloth. Bring to a boil, then turn the heat down to medium-low and cover. Simmer for 3 ½-4 hours, until the meat is very tender.

Remove the meat from the pot, and discard the bones. Cut the meat into bite-size pieces. Strain the broth and discard the cheesecloth, ginger, scallions, and garlic.

To serve:

Cook the bok choy directly in the hot broth for 3-4 minutes, until tender. Place a portion of the cooked noodles in each bowl, and ladle the soup over top. Add some of beef shank and bok choy to the bowl, and garnish with a bit of cilantro and a bit of hot chili oil.

Enjoy, and check out lorna’s books.



PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>