Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chinese beef noodle soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Chinese Beef Noodle Soup is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Chinese Beef Noodle Soup is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have chinese beef noodle soup using 33 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Chinese Beef Noodle Soup:
- Get 1 kg Beef bones (optional)
- Take 2 kg Beef (I used "beef finger meat" but shank and chuck are great)
- Get 2 tsp whole coriander seeds
- Prepare 2 tsp whole fennel seeds
- Get 1 tsp whole cloves
- Prepare 6 pods star anise
- Prepare 1 orange peel
- Make ready 2 sticks cinnamon
- Prepare 2 tsp Szechuan peppercorns
- Get 8-10 bay leaves
- Take 3/4 cup oil
- Get 2 onions, sliced
- Make ready 12 cloves garlic, smashed
- Take 4 red chiles, halved
- Take 10 scallions, cut into thirds
- Get 100 g fresh ginger, sliced
- Make ready 130 g Rock Sugar
- Prepare 3 tbsp Doubanjiang (bean paste)
- Prepare 3 tbsp La Doubanjiang (spicy bean paste)
- Prepare 1 cup light soy sauce
- Get 1 cup dark soy sauce
- Make ready 1 cup Shaoxing wine (or rice wine)
- Take 2 tbsp black vinegar
- Get 4 tomatoes, quartered
- Prepare 4 tsp MSG or salt
- Take 1-3 tsp Chili Oil for serving (see recipe)
- Prepare Cilantro for serving
- Make ready Scallions for serving
- Prepare 1/2 tsp Black Vinegar for serving
- Prepare 1 tsp Sesame oil for serving
- Prepare 1 tsp soy sauce for serving
- Prepare pinch fresh ground white pepper for serving
- Prepare 1 portion wheat noodles for serving
This recipe shows you how to create a bowl of beef noodle soup that is truly rich in flavor with the fewest steps. Taiwanese beef noodle soup is serious Asian comfort food. It's made with shanks, beef in most cases, but I'm using venison here. Pork, lamb or bear would be OK as well.
Instructions to make Chinese Beef Noodle Soup:
- (optional) For extra beefy flavour, make beef stock with the bones by boiling them in water with your largest stock pot. After about 5 minutes there will be a lot of scum on top, so use a strainer to skim off the scum every couple of minutes until the stock produces no more foam. It should look a bit green and oily when finished (see pic). Reduce heat to keep it simmering for 1-3 hrs to extract maximum flavour. Alternatively, you can skip this step just use water
- While stock is simmering, blanch your beef to remove impurities. In a clean pot, boil just enough water to cover your beef and then add the beef and keep it boiling for 1-2 minutes. Remove the beef, rinse in clean water, cut into eating sized chunks. Discard the scummy water from this step.
- Make spice ball by placing coriander, fennel, cloves, cinnamon, star anise, orange peel, Szechuan peppercorns, and bay leaves into a spice ball or spice bag.
- In a wok or large pan over medium-high heat, pour in vegetable oil. Once heated, add the onions, garlic, chilis, scallions, ginger, rock sugar, and bean pastes. Cook until the onions start to become translucent.
- Add Shaoxing wine, allow some alcohol to cook off, then add soy sauces.
- Add the sliced beef, spice ball, and tomatoes. Stir fry for about 10 minutes.
- Go back to your beef bone stock and remove all the bones, then strain it into a large bowl to remove all the sediment at bottom of pot.
- Combine beef bone stock and beef with braising liquid/spices/vegetables in a large pot. Simmer on low heat for at least 2 hours until flavours combine and meat is tender.
- Check occasionally and skim off any scum on the top. When almost finished simmering, taste the broth and season. I usually add 2-4 tsp of MSG at this point.
- Remove spice bag, or if you didn't use bag, remove the meat and tomatoes and then strain out the remaining solids. Add meat and tomatoes back to broth.
- To serve, put light soy sauce, sesame oil, black vinegar, and ground white pepper in bottom of each bowl. Add broth and noodles, and top with chili oil, thinly sliced scallions, and lots of cilantro.
- ENJOY!
It's made with shanks, beef in most cases, but I'm using venison here. Pork, lamb or bear would be OK as well. Using shanks for this soup makes the broth extra silky, thicker than water, with body and a certain slickness you can only get from collagen. And shanks are loaded with collagen. Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water.
So that’s going to wrap this up for this special food chinese beef noodle soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
