Taiwanese Beef Noodle Soup
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
63
Spice
46
Sweetness
40
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
5 cups
Water1 cup
Soy Sauce1 cup
Rice Wine (chinese)1130 g
Beef Short Rib (meaty)1.75 cups
Chicken Broth (reduced-sodium 14 ounces)1 cup
Mung Bean Sprout (fresh)Directions:
1
Bring water, soy sauce, rice wine, brown sugar, ginger, white parts of scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes
2
Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours
3
Let meat stand in cooking liquid, uncovered, 1 hour
4
Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices
5
3Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids
6
Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan
7
Add chicken broth and meat and reheat soup over moderately low heat
8
Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender, about 7 minutes (14 to 15 minutes for linguine)
9
Drain noodles well in a colander and divide among 4 large soup bowls
10
Ladle broth over noodles and top with meat, scallion greens, bean sprouts, pickled mustard greens, cilantro sprigs, and red chile (if using)
11
Bring water, soy sauce, rice wine, brown sugar, ginger, white parts of scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes
12
Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours
13
Let meat stand in cooking liquid, uncovered, 1 hour
14
Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices
15
3Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids
16
Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan
17
Add chicken broth and meat and reheat soup over moderately low heat
18
Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender, about 7 minutes (14 to 15 minutes for linguine)
19
Drain noodles well in a colander and divide among 4 large soup bowls
20
Ladle broth over noodles and top with meat, scallion greens, bean sprouts, pickled mustard greens, cilantro sprigs, and red chile (if using)
21
*Available at some Asian markets
22
**Available at some Asian markets and Uwajimaya (800-889-1928)
23
*Available at some Asian markets
24
**Available at some Asian markets and Uwajimaya (800-889-1928)