TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY
Here's what you need: water, beef shank, scallions, fresh ginger, star anise, vegetable oil, garlic, red chiles, medium white onion, rock sugar, spicy bean paste, dark soy sauce, rice wine, light soy sauce, medium tomatoes, white pepper, salt, dried bay leaf, flour noodle, bok choy, scallion, fresh cilantro, red chile
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 23
Steps:
- Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
- Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
- In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
- Add the sliced beef.
- Add the dark soy sauce, for color, stir, then add the rice wine.
- Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
- Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
- Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
- Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
- Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
- To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
- Enjoy!
Nutrition Facts : Calories 838 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 5 grams, Protein 66 grams, Sugar 13 grams
1-DAY NOODLES (TAIWANESE BEEF NOODLE SOUP) RECIPE BY TASTY
Here's what you need: bone-in chuck beef short ribs, beef shin bones, oxtail, white onion, carrots, large tomatoes, red apple, celery, garlic, fresh ginger, scallions, rice wine, star anise, sichuan peppercorns, coriander seeds, vegetable oil, doubanjiang, soy sauce, dark soy sauce, rock sugar, kosher salt, granulated sugar, fresh noodles, baby bok choy, mustard green
Provided by Alvin Zhou
Categories Dinner
Yield 8 servings
Number Of Ingredients 25
Steps:
- Bring a large pot of water to a boil. Add the short ribs, beef shin bones, and oxtail and boil for 30 minutes to remove any impurities. Drain and rinse the meat and bones under cold running water.
- Add the meat and bones to a clean large pot with the onion, carrots, tomatoes, apple, celery, garlic, ginger, rice wine and scallions (set 2 aside for garnish). Add enough water to cover and bring to a boil.
- Meanwhile, in a small, dry pan over high heat, toast the star anise, Sichuan peppercorns, and coriander until fragrant, about 2 minutes. Add the toasted spices to the boiling broth.
- In the same small pan, heat 1 tablespoon of vegetable oil over high heat. When the oil is shimmering, add the doubanjiang and cook until fragrant and caramelized, about 30 seconds.
- Add the caramelized doubanjiang to the boiling broth, along with the soy sauce, dark soy sauce, and rock sugar.
- Reduce the heat to medium-low and simmer the meat and bones for 3 hours. Remove the short ribs from the broth and let cool slightly, then wrap in foil and let rest in the refrigerator overnight.
- Cook the broth for another 3 hours, adding more water as needed to keep the solids covered. Remove the broth from the heat and stir in the salt and sugar. Adjust the seasoning to taste. Transfer the broth and solids to an airtight container and refrigerate overnight.
- When ready to assemble, skim the solidified fat from the top of the broth and reserve. Return the broth and solids to a large pot and heat over medium heat until bubbling. Strain the broth into a clean pot, discarding the solids.
- Add the bok choy to the hot broth and blanch for 30 seconds, then remove from the pot and set aside.
- Cook the noodles according to the package instructions, then drain.
- Cut the short ribs into bite-size cubes. Heat the remaining teaspoon of vegetable oil in a medium pan over high heat. Add the short ribs and sear until the outside is crispy, 2-3 minutes. Remove the pan from the heat.
- Thinly slice the remaining 2 scallions.
- To serve, add 1 tablespoon of reserved fat to a bowl. Add the noodles. Pour in the broth, then top with short rib cubes, scallions, bok choy, and cooked salted mustard.
- Enjoy!
NOODLE SOUP (TOMATO BEEF)
My grandmother used to make this with left-over roast beef. We always make it when the weather is cold and wet. It smells wonderful when you come in from the cold.
Provided by zelizabeth
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the meat in small batches.
- Add the beef broth, tomatoes, and 1 can of water.
- Add the spices.
- Bring to a boil, then let simmer. If you're in a hurry - 30 minutes. If you have time, 1 to 1 1/2 hours. It just tastes better the longer it cooks.
- Add salt and pepper to taste.
- Bring back to a boil and noodles (as many as you like in your soup.).
- *NOTE - you can use almost any tomato - crushed, petit diced, whole. Sometimes I add some tomato paste to thicken it a bit, sometimes some tomato sauce. It just depends on what you like.
- This also freezes well - the meat becomes VERY tender. I freeze it without the noodles, then cook them in it after it's thawed. I always have at least one container of this in the freezer.
Nutrition Facts : Calories 463.3, Fat 30.5, SaturatedFat 11.7, Cholesterol 119, Sodium 1272.5, Carbohydrate 13, Fiber 2.9, Sugar 7.4, Protein 34.4
EASY CHINESE BEEF AND NOODLE SOUP
This doesn't have a long list of ingredients like some Asian soup recipes, but it still has a good flavor.
Provided by Andtototoo
Categories Chinese
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large soup pot over medium-high heat. When the oil is hot, add the beef, in batches, and lightly brown.
- When all of the meat has browned add the red chili flakes, and then readd the meat back into the pot. Add the chicken broth, water, soy sauce and light brown sugar.
- Bring the liquid to a boil, cover, reduce heat to low and simmer for 2 hours. I usually skim the "guck" that comes to the surface the first 20 minutes.
- When ready to eat, boil the noodles in salted boiling water until tender. Drain.
- Add the cooked noodles to the soup, add the salt and garnish with the green onions. (I sometimes add a little bit of garlic powder to the soup while I'm waiting for the noodles to cook.
- Serve at once.
- If you don't want the noodles to eventually drink up all of the broth, do not add the noodles to the soup. Instead, put the desired amount of noodles in the bottom of each soup bowl and cover with the soup.
Nutrition Facts : Calories 1361.8, Fat 118, SaturatedFat 46.5, Cholesterol 197.7, Sodium 1532.1, Carbohydrate 47, Fiber 2.2, Sugar 6.5, Protein 26.2
QUICK KOREAN KNIFE-CUT NOODLE SOUP (KALGUKSU) RECIPE BY TASTY
Can't get enough of BTS? Try one of RM's favorite foods: Korean knife-cut noodle soup.
Provided by Jasmine Pak
Categories Dinner
Time 45m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Make the broth: Add the water, anchovies, and kombu to a large pot. Bring to a simmer over medium heat.
- Add the zucchini, carrots, and shiitake mushrooms and cook for 4-5 minutes, until the vegetables are tender. Remove the pot from the heat and set aside.
- Make the soup: Meanwhile, bring a medium pot of water to a boil. Add the noodles and cook until tender, about 3 minutes, stirring to keep the noodles from sticking to each other. Rinse the noodles under cold water to stop the cooking process.
- Add the cooked noodles to the broth and bring to a boil. Cook for about 1 minute to heat the noodles through.
- Ladle the soup into bowls and top with green and red Thai chiles, garlic, soy sauce, salt and pepper.
- Enjoy!
Nutrition Facts : Calories 923 calories, Carbohydrate 180 grams, Fat 7 grams, Fiber 15 grams, Protein 39 grams, Sugar 11 grams
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