Braised Beef Shank Noodle Soup
Soft-Boiled Eggs

A soul-warming bowl featuring tender, flavor-infused braised beef shank and jammy soft-boiled eggs, perfectly complemented by a rich, savory broth.

Ingredients

• 1 whole beef shank
• 30 g ginger
• 2 stalks scallions
• 1 sachet spice sachet
• 2 tbsp oyster sauce
• 2 tbsp dark soy sauce
• 1 tbsp fish sauce
• 4 eggs
• 1 bunch cilantro
• 1 small red onion
• 3 cloves garlic
• 200 ml soy sauce
• 1 tsp chicken bouillon
• 2 servings dried noodle cakes
• 1 bunch bok choy
• to taste kimchi

Instructions

1. 1Prepare the beef shank

   

   Place the whole beef shank into a clay pot, adding slices of fresh ginger and a bundle of scallions to provide an aromatic base for the stew.

   Tip: Choosing a high-quality beef shank with good marbling will result in a more tender and flavorful outcome.
2. 2Season and stew the beef

   

   Add a spice sachet, water, oyster sauce, dark soy sauce, and fish sauce into the clay pot. Cover the pot and allow the beef shank to stew for one hour to develop rich flavors.

   Tip: Ensure the beef is mostly submerged in the liquid to ensure even cooking and flavor absorption.
3. 3Boil the eggs

   

   Prepare soft-boiled eggs by boiling them for eight minutes in a pot of water. Once the time is up, immediately transfer the eggs to a bowl of cold water to stop the cooking process.

   Tip: Using a timer is crucial for achieving that perfect jammy yolk consistency.
4. 4Chop fresh aromatics

   

   Finely chop fresh cilantro and red onion on a cutting board. These ingredients will be used to create a flavorful brine for the boiled eggs.

   Tip: Use a sharp chefs knife to cleanly cut the herbs without bruising them.
5. 5Mince the garlic

   

   Place garlic cloves into a mini food chopper and process until minced. This minced garlic will add pungent depth to the egg marinade.

   Tip: Peel the garlic cloves easily by crushing them slightly with the flat side of a knife before chopping.
6. 6Prepare the egg marinade

   

   Combine the chopped cilantro, red onion, and minced garlic in a rectangular stainless steel container. Add the boiled eggs, then pour in a mixture of soy sauce, water, oyster sauce, and chicken bouillon until the eggs are completely submerged.

   Tip: Let the eggs soak in the refrigerator for at least six hours to fully infuse them with the savory marinade.
7. 7Prepare the aromatic container

   

   Place the chopped cilantro, red onion, and garlic into a clean container. Add the prepared soft-boiled eggs to the container, arranging them carefully among the aromatics to ensure they will be evenly submerged in the marinade.

   Tip: Use a wide-bottomed container so the eggs sit in a single layer and are easily covered by the liquid.
8. 8Marinate the eggs

   

   Pour soy sauce, water, oyster sauce, and chicken bouillon into the container over the eggs and aromatics. Ensure the eggs are completely submerged in the liquid mixture. Place the container in the refrigerator and let the eggs soak for at least six hours to absorb the flavors.

   Tip: The longer the eggs soak, the deeper the flavor and color of the whites will become.
9. 9Shape the beef shank

   

   After stewing the beef shank for one hour, remove it from the pot. While it is still warm, wrap the shank tightly in plastic wrap to help it maintain its shape as it cools. Place the wrapped beef in the refrigerator.

   Tip: Wrapping the shank tightly ensures you get clean, beautiful slices when it is time to serve.
10. 10Boil the noodles

    

    Bring a pot of water to a boil and add the dried noodle cakes. Cook according to the package instructions until they reach your desired texture. Drain the noodles and set them aside for assembly.

    Tip: Dont overcook the noodles, as they will soften slightly more when the hot beef broth is poured over them.
11. 11Blanch the greens

    

    In a small pan of boiling water, quickly blanch your chosen green leafy vegetables. Cook just until they are bright green and wilted, then remove them immediately to maintain their texture and color.

    Tip: Blanching greens helps preserve their vibrant color and fresh taste, making them a perfect contrast to the rich beef broth.

Storage & Reheating

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Frequently Asked Questions