Cooking doesn’t need to be hard or complicated. Often, you're simply looking for a recipe that gets you most of the way there with minimal effort, hence 80/20.

I’ve made Taiwanese beef noodle soup many times with varying degrees of effort, so I feel fairly certain that this is the EASIEST Taiwanese beef noodle soup recipe that delivers almost all the flavor without any of the the hassle of parboiling and washing the beef, simmering over a stovetop, chopping ingredients, and more. This dish has gone from something that I would only consider making for special occasions to something so simple that it could be added to the weekly rotation.

Check out full recipes at dougdoesdelicious.com 👨‍🍳

**Ingredients**
- 2.5-3 lbs beef shank (1125-1350g)
- 1 onion (400g)
- 2-3 tomatoes (300g)
- 6 garlic cloves (20g)
- 2 inch ginger (50g)
- 4 green onions (120g)
- 2 tbsp tomato paste (17g)
- 2 tbsp douban jiang / spicy bean paste (34g)
- 1/2 cup soy sauce (110g)
- 1/2 cup shaoxing cooking wine (90g)
- 1 tbsp sugar 12g
- 6 cups beef stock (1350g)
- 2 spice bags (fennel, ginger, cumin, cinnamon, clove)
- noodles of choice (I like using fresh knife cut noodles)
- bok choy
- pickled mustard greens (optional)

Note: the spice bag I’m using is labeled “Spice for Spiced Food” and it contains fennel, ginger, cumin, cinnamon, and clove. You can probably find a similar spice bag at your asian grocery store that uses some combination of these ingredients and others (e.g. star anise) and it would work fine as well!

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