Beef Noodle Soup
Beef Noodle Soup
Beef noodle soup is considered the national dish of Taiwan. It is so popular that there is an annual Beef Noodle Festival in Taipei where chefs compete for the title of best beef noodle soup in Taiwan. The soup consists of beef and tomatoes with a variety of spices braised for long periods of time, served over wheat noodles and topped with chopped green onions and cilantro. It also contains some type of vegetable, usually bok choy, gai lan, or pickled mustard greens.
Servings: 4
Ingredients
Spice Bag
- 2 whole black cardamom
- 2 bay leaves
- 2 star anise
- 2 slices Chinese licorice
- 1 tbsp Sichuan peppercorns
- 1 tbsp goji berries
- 1 tsp fennel seeds
Beef Noodle Soup
- 1 1/2 lbs boneless beef shank meat cut into small pieces
- 6 tbsp vegetable oil
- 2 heads garlic peeled
- 3” ginger sliced
- 1/2 large onion sliced
- 5 green onions chopped
- 3 tbsp spicy bean paste
- 2 tbsp rock sugar
- 1/2 cup light soy sauce
- 1/2 cup shaoxing cooking wine
- 1 tbsp dark soy sauce
- 2 large tomatoes chopped
- 2 tsp beef bouillon
- 3 quarts water
- baby bok choy 1 per serving; blanched for 2 minutes
- wheat noodles fresh, frozen, or dried; prepared according to package
Garnish
- green onions chopped
- cilantro chopped
Instructions
- In a large pot over medium heat, lightly dry toast all of the spice bag ingredients for 2 minutes until aromatic.
- Let cool. Place in an empty tea bag and set aside.
- In the same pot, bring some water to boil. Add the beef shank meat in and blanch for 1 minute.
- Strain the meat and set aside.
- In the same pot over medium high heat, add in the cooking oil. Sauté the green onions, garlic, ginger, and onion for 2 minutes.
- Add in the bean paste and rock sugar, sautéing for 1 minute.
- Pour in the soy sauces and cooking wine.
- Add in the beef, tomatoes, and bouillon. Cook for 5 minutes until the tomatoes soften.
- Pour in the 3 quarts of water and add the spice bag. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 2 hours.
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