Taiwanese Beef Noodle Soup

Taiwanese Beef Noodle Soup

Taiwanese beef noodle soup is one of my favorite home made dishes. It’s good year round, but especially tasty in the fall and winter.

Prep time 20 minutes. Cooking time about 2 hours. Serves 4 to 6 adults

Ingredients

  1. 5-6 Qts of water
  2. 1.5 to 2 lbs beef shin (this is found in asian grocery stores, you can substitute brisket or stew beef from a western grocery)
  3. 1.5 to 2 lbs daikon and carrots
  4. 6 to 8 napa cabbage leaves
  5. 2 stalks of bok choy
  6. 1/3 bunch of coriander/cilantro
  7. 3 cloves of garlic, crushed and chopped
  8. pinky size of ginger, peeled and chopped
  9. 6 star anise
  10. 2 pieces of cinnamon bark
  11. 2 pieces of dried tangerine peel
  12. 1/4 cup brown sugar
  13. 1/3 cup dark soy sauce
  14. big handful of chinese noodles

Prep and Cook

  1. Put 5-6 quarts of water in a large pot and place on the stove to simmer.
  2. Crush and chop the garlic, peel and slice the ginger and place in the pot
  3. Add the star anise, cinnamon bark, tangerine peel, brown sugar and soy sauce
  4. Cut the meat into bite size pieces (some butcher shops will do this for you) and add to the soup
  5. Wash and peel the daikon and carrots, then chop into bite sized pieces and add to the soup
  6. Simmer for 2 hours. The beef will become melt in your mouth tender and the daikon and carrots will absorb the soup flavor
  7. After about 1.5 to 1 3/4 hours of simmering, place another, smaller pot of water on to boil the noodles.
  8. Wash and roughly chop the napa cabbage leaves and bok choy(if you are using baby bok choy you do not need to chop it). and wash the coriander/cilantro
  9. When the water for the noodles boils, add the napa cabbage, bok choy, and coriander/cilantro to the soup and cook for about 3 minutes and place the handful of noodles into the pot of boiling water. Do not cook the noodles in the soup, the soup will not taste as good since the noodles will cause the water to become cloudy as they cook. Some people use coriander as a garnish, but I prefer to cook it for a few minutes. (I won’t let my son eat any raw vegetables/herbs until he’s older and better able to resist food borne pathogens)

To serve place some noodles in a bowl and ladle the soup on top. Do not eat the star anise, cinnamon bark, or tangerine peel, they are only for flavoring.

I think this soup tastes even better the next day. You also may want to wear a bib or a dark shirt while eating the soup. I’ve stained a few light colored shirts while eating other versions of beef noodle soup in restaurants.

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