Taiwanese Beef Noodle Soup
- Women`s Corner
- January 1, 2021
Considered to be Taiwan’s national dish, beef noodle soup may be a staple in restaurants, night markets, and food courts throughout the island country. you'll easily find two or three adjacent food stalls serving their original variation on the dish with a faithful fanbase. There's even an annual Beef Noodle Festival, where chefs compete for the title of best beef noodle soup in Taiwan.
Ingredients :
- 4 star anise
- 1 cinnamon stick
- 5 bay leaves
- 2 tablespoons Sichuan peppercorns
- 1 teaspoon white peppercorns (or black peppercorns)
- 3 pounds beef soup bones
- 3 pounds beef shank or chuck (cut into 2-inch cubes)
- 2 tablespoons oil
- 1 head garlic (smashed cloves)
- 6 slices ginger
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- 6 green onions (cut into thirds)
- 1 small onion (peeled and quartered)
- 3 Thai chilis (slit lengthwise)
- 2 tablespoons sugar
- 3 tablespoons spicy bean paste (doubanjiang)
- 2 tomatoes (sliced)
- 1/2 cup Shaoxing wine
- 1/2 cup light soy sauce
- 1/4 cup dark soy sauce
- Wheat noodles
- Baby bok choy (washed)
- Garnishes: Cilantro (chopped), pickled mustard greens (chopped), chili oil
Method : Gather the ingredients. Make a spice sachet with the star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and white peppercorns.
Add the meat soup bones to an outsized soup pot. Add enough water to hide the bones and convey the water to a boil. Boil the soup bones for 3 minutes. Drain the bones and wash any foam and residue from the bones. If using beef shank, boil the meat shank for 3 minutes and drain.
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Brown the meat chuck or shank with 1 tablespoon of oil for 15 to twenty minutes during a big soup pot until the meat is caramelized. Put aside the browned beef on a plate. Turn the warmth to medium-low. Add the remaining tablespoon of oil to the soup pot. Add the garlic, ginger, green onions, onion, and chili. Fry the aromatics until the garlic is lightly browned, about 2 minutes. Add the sugar, spicy bean paste, and tomatoes. Fry until the tomatoes are softened, about 3 minutes.
Add the Shaoxing wine. Deglaze the soup pot by scraping the caramelized bits from rock bottom of the pot. Add the sunshine soy , dark soy , spice sachet, browned beef cubes, and beef bones to the soup pot. Turn the warmth to high. Add enough water to hide the meat bones. Once the soup is boiling, turn the warmth right down to a coffee simmer. Simmer the soup for 3 hours to stew the meat until tender. After the soup has simmered for 3 hours, close up the warmth . Remove the meat cubes from the soup and put aside . Strain the soup through a colander and discard the solids.
Cook your noodles consistent with the package instructions. Cook the bok choy within the boiling water while the noodles are cooking. Assemble your beef noodle soup by placing the noodles, bok choy, and beef during a bowl. Ladle the strained soup into the bowl. Garnish with cilantro, pickled mustard , and chili oil to taste. Serve and enjoy!
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