The BEST Homemade Beef Noodle Soup I've Ever Made

Taiwanese Beef with Tendon noodle soup is one of the most comforting dishes I have ever made. It's a hearty meal perfect for any occasion. The best part is, it tastes as good as, if not better than your local restaurant's, and you have total control of the quality of beef you put in.

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Ingredients:
Beef Shank - 2 lbs
Beef Tendon - 1 lbs
Garlic - 1 bulb (peeled)
Onion - 1 medium sized (roughly chopped)
Ginger - 1 inch piece
Tomatoes - 3 large pieces (quartered)
Scallions- 100g (Split into white and green parts)
Chili Bean Paste (doubanjiang) - 2 tbsp
Soy Sauce - 135ml ( almost 3/4 cups) even mix between Lee Kum Kee Premium Soy Sauce and Kimlan Soy Sauce (you can experiment with different brands, but the flavor will vary)
Sichuan Peppercorn - 1 tbsp
Rock Sugar - 1 1/2tbsp
Star Anise - 3 pieces
Cinnamon - 1 stick
Goji Berry - 1tbsp
Water - around 2.16 liters (9-10 cups)
Noodles - Ottogi Ramensari (in this video, but any flour or egg noodle will do)
Oil - 2 tablespoons

Method:
1. In a large pot, on medium heat, pour in your oil and sweat your ginger and onions for 1 minute. Put in your scallions and garlic and sweat for another minute.

2. Add in your chili bean paste and cook it for 1 minute, before adding in your tomatoes.

3. Pour in the soy sauce and let it simmer.

4. Add in your beef shanks and tendons.

5. Pour in the water, and add in your star anise, cinnamon stick, rock sugar, Sichuan peppercorn, and Goji berries.

6. Bring the pot to a boil and cover. Simmer on low heat for 3 hours, until the tendons are tender and gelatinous.

7. After 3 hours, cook your noodles according to the package.

8. Put your noodles in a bowl, followed by some broth, pieces of beef and tendon, and garnish with the scallions. Enjoy!

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