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Taiwanese Beef Noodle Soup

TBN

Ingredients:

  • 1.5 lbs beef (short ribs or beef shank)
  • 5-6 cloves of garlic smashed
  • 12 slices of ginger
  • 1 stalk celery sliced
  • 1 large tomato wedged
  • 1 large onion diced
  • 2 tbsp preserved chili bean curd (foo yee?)
  • 4 stalks green onion (white part)
  • 6 stems of cilantro
  • 1 tbsp brown sugar
  • 1/4 tsp pepper flakes
  • 3-4 star anise
  • 1 piece dried mandarin peel
  • 1 can chicken stock
  • 1/2 cup light soy sauce
  • 2 tbsp dark soy sauce
  • 1/3 cup rice wine
  • Black pepper
  • Salt to taste
  • 8-10 cups water
  • 1lb wide soup Noodles
    • Garnish
  • Cilantro leaves
  • Green onion (green part)
  • Bok choi (steamed)
  • Optional: Diced pickled mustard greens

 

Method:


  1. Heat oil and add garlic and ginger, cook until browned. Add onions, celery, cilantro, green onions and tomato. Cook until soft, about 5 minutes.
  2. Add bean curd (crush cubes), sugar, pepper flakes and black pepper. Stir well.
  3. Add soy sauces, rice wine and chicken stock.
  4. Add star anise and mandarin peel.
  5. Add beef and extra water.
  6. Let pot boil up on high. Then turn down to low and let simmer for 6-8 hours for best flavor!
  7. Boil noodles seperately and steam bok choi.
  8. Remove star anise and mandarin peel from pot.
  9. Serve topped with diced cilantro, green onions and pickled vegetable. Extra pepper optional!