Easy Chinese Beef Noodle Soup Recipe

Diet Facts (per serving)
778	Calories
26g	Fat
54g	Carbs
78g	Protein

Evidence Total Nutrition Label Hide Full Nutrition Label

×

Nutrition Facts
Servings: 6 to 8
Corporeality per serving
Calories	778
% Daily Value*
Total Fat 26g	34%
Saturated Fat 8g	38%
Cholesterol 164mg	55%
Sodium 1853mg	81%
Total Carbohydrate 54g	20%
Dietary Fiber 8g	30%
Full Sugars 10g
Protein 78g
Vitamin C 33mg	164%
Calcium 166mg	thirteen%
Fe 11mg	62%
Potassium 1840mg	39%
*The % Daily Value (DV) tells you how much a nutrient in a nutrient serving contributes to a daily diet. 2,000 calories a day is used for full general diet communication.

(Diet information is calculated using an ingredient database and should be considered an estimate.)

Considered to be Taiwan's national dish, beef noodle soup is a staple in restaurants, night markets, and nutrient courts throughout the island country. You can easily notice two or 3 adjacent food stalls serving their original variation on the dish with a devoted fanbase. There's even an annual Beefiness Noodle Festival, where chefs compete for the title of all-time beef noodle soup in Taiwan.

While the Taiwanese beef noodle soup has distinctly Sichuan influences, such equally spicy bean paste (doubanjiang) and Sichuan peppercorns, the exact dish is nowhere to be found in the Chinese province. That'south because the dish originated from Sichuan veterans who fled to Taiwan from mainland Cathay during the 1940s civil war. Taiwanese beef noodle soup was one of the treasures that emerged from the inter-provincial community and civilisation that evolved out of the war machine settlements where soldiers and their families lived.

Taiwanese beef noodle soup is the ultimate comfort food to proceed y'all warm during winter. You'll love the tender beef stewed for hours in the accompanying savory, concentrated broth. Traditionally, Taiwanese beefiness noodle soup is enjoyed with a scattering of fresh greens, chopped cilantro, pickled mustard greens, and chili oil. This recipe makes a big batch. So, get ready to invite friends over or salvage the beef noodle soup for belly-warming leftovers.

"The Taiwanese beef noodle soup had amazing flavour. With so many ingredients, prep took a bit of time, only the soup was easy to make once everything was gathered and measured. I used broad frozen wheat noodles in the recipe, and the soup was excellent." —Diana Rattray

• four star anise pods

• i cinnamon stick

• v bay leaves

• ii tablespoons Sichuan peppercorns

• 1 teaspoon white peppercorns

• 3 pounds beef soup basic

• 3 pounds beef shank meat, or chuck, cut into 2-inch cubes

• ii tablespoons oil

• 1 head garlic, cloves smashed

• 6 slices ginger

• six medium greenish onions, cut into thirds

• 1 small onion, quartered

• 3 Thai chilis, dissever lengthwise

• ii tablespoons saccharide

• 3 tablespoons spicy edible bean paste, or doubanjiang

• 2 tomatoes, sliced

• 1/ii cup Shaoxing Chinese rice vino

• 1/2 cup light soy sauce

• 1/4 cup night soy sauce

• 1 1/2 pounds wheat noodles, or plenty for half-dozen to 8 servings

• three heads baby bok choy, leaves separated and washed

• Chopped cilantro, for optional garnish

• Pickled mustard greens, for optional garnish

• Chili oil, for optional garnish

1. Get together the ingredients.

   The Spruce / Christine Ma

2. Make a spice sachet with the star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and white peppercorns.

   The Bandbox / Christine Ma

3. Add the beef soup bones to a large soup pot. Add enough h2o to cover the bones and bring the water to a eddy. Boil the soup bones for 3 minutes. Bleed the basic and wash off any foam and rest from the bones. If using beef shank, boil the beefiness shank for 3 minutes and drain.

   The Spruce / Christine Ma

4. Brown the beef chuck or shank with 1 tablespoon of oil for 15 to twenty minutes in a big soup pot until the meat is caramelized. Set aside the browned beefiness on a plate.

   The Spruce / Christine Ma

5. Turn the heat to medium-low. Add the remaining tablespoon of oil to the soup pot. Add the garlic, ginger, dark-green onions, onion, and chili.

   The Spruce / Christine Ma

6. Fry the aromatics until the garlic is lightly browned, near 2 minutes.

   The Bandbox / Christine Ma

7. Add the carbohydrate, spicy edible bean paste, and tomatoes. Fry until the tomatoes are softened, about iii minutes.

   The Spruce / Christine Ma

8. Add the Shaoxing wine. Deglaze the soup pot by scraping the caramelized $.25 from the bottom of the pot.

   The Spruce / Christine Ma

9. Add the light soy sauce, nighttime soy sauce, spice sachet, browned beefiness cubes, and beef bones to the soup pot.

   The Bandbox / Christine Ma

10. Plow the heat to high. Add enough water to cover the beef basic.

    The Bandbox / Christine Ma

11. In one case the soup is boiling, plough the heat down to a low simmer. Simmer the soup for three hours to stew the meat until tender.

    The Spruce / Christine Ma

12. After the soup has simmered for 3 hours, turn off the heat. Remove the beef cubes from the soup and set aside.

    The Bandbox / Christine Ma

13. Strain the soup through a colander and discard the solids.

    The Spruce / Christine Ma

14. Cook your noodles according to the package instructions. Cook the bok choy in the boiling water while the noodles are cooking.

    The Spruce / Christine Ma

15. Gather your beef noodle soup by placing the noodles, bok choy, and beef in a basin. Ladle the strained soup into the bowl. Garnish with cilantro, pickled mustard greens, and chili oil, if using. Serve and enjoy!

    The Spruce / Christine Ma

Tip

If you accept problem making a spice sachet, you can skip it. Just exist sure to strain the soup through a fine-meshed strainer so that yous exercise not have peppercorns floating in your soup.

Recipe Variations

• Traditional Taiwanese beef noodle soup calls for beef shank. However, it might be challenging to find beefiness shank in your local grocery store. You tin can utilize beef chuck and beefiness soup bones to reproduce the full-bodied soup. Try to find a well-marbled cut of beef chuck to provide extra flavor if you're substituting for beef shank.
• Some other good replacement for the beefiness shanks is beef short ribs.
• Discover spicy bean paste (doubanjiang), Sichuan peppercorns, and white peppercorns in your local Asian grocery store or from an online retailer. If you lot can't runway them down, skip the spicy bean paste and substitute the white peppercorns with black peppercorns.
• Swap out the granulated sugar with brown carbohydrate or a large slice of rock carbohydrate.

How to Store

• Refrigerate leftover soup and noodles separately in covered containers within 2 hours and eat within three to 4 days.
• Reheat leftover soup in a saucepan on the stovetop or in the microwave oven.

What is the deviation betwixt light soy sauce and dark soy sauce?

In Chinese cooking, light soy sauce is the most commonly used soy sauce. It is salty and lighter in color, and shouldn't exist confused with reduced sodium soy sauce. Aged longer, dark soy sauce is darker, thicker, less salty, and more sweet. It is often used to give a deeper color to dishes.

Rate This Recipe

I don't like this at all. Information technology'due south not the worst. Sure, this will do. I'thousand a fan—would recommend. Amazing! I beloved it! Thanks for your rating!

rocawrock1963.blogspot.com

Source: https://www.thespruceeats.com/taiwanese-beef-noodle-soup-4777014

Share this post