TAIWANESE BEEF NOODLE SOUP
Categories Soup/Stew Beef Dinner Winter Noodle Gourmet Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 19
Steps:
- 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. 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. Let meat stand in cooking liquid, uncovered, 1 hour.
- 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. 3Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids. Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan. Add chicken broth and meat and reheat soup over moderately low heat.
- 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). Drain noodles well in a colander and divide among 4 large soup bowls.
- Ladle broth over noodles and top with meat, scallion greens, bean sprouts, pickled mustard greens, cilantro sprigs, and red chile (if using).
- *Available at some Asian markets.
- **Available at some Asian markets and Uwajimaya (800-889-1928).
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Ashi Asq
[email protected]This soup was perfect for a quick and easy meal.
JHELUM KITE CLUB
[email protected]This was a great soup to make on a cold night.
Dre Hamp
[email protected]I would not recommend this recipe to others.
Jeffrey Eastman
[email protected]I would recommend this recipe to others.
Bethany Seaton
[email protected]Overall, this was a good recipe.
Sumina Kshetri
[email protected]The beef was a little tough.
Richard Irwin
[email protected]The broth was a bit bland.
Abdullah Raja
[email protected]Delicious and flavorful!
Mohammad Seidu
[email protected]This is my new favorite soup recipe!
Thulisile
[email protected]Easy to follow recipe and the soup turned out great!
Love Sky
[email protected]Great recipe! The soup was delicious and the beef was cooked perfectly. I will definitely be making this again.
Daniel C. Wathen
[email protected]This soup was a disappointment. The broth was watery and lacked flavor, and the beef was dry and tough. I would not recommend this recipe.
Alexia Rosas
[email protected]This soup was just okay. The broth was a bit bland for my taste, and the beef was a little tough. I think I would have liked it better if I had used a different cut of beef.
officialchapy
[email protected]This recipe is a keeper! The soup was so easy to make and it turned out amazing. The broth was rich and flavorful, and the beef was tender and juicy. I will definitely be making this soup again.
Haris Nauman
[email protected]This soup was delicious! The broth was rich and flavorful, and the beef was tender and juicy. The pickled mustard greens added a nice tangy flavor, and the cilantro and green onions added a refreshing touch.
Ranjit Yadav
[email protected]I'm not a huge fan of beef noodle soup, but this recipe changed my mind. The broth was so flavorful and the beef was cooked perfectly. I also loved the addition of the pickled mustard greens and the cilantro.
Daniel Bearden
[email protected]This recipe was easy to follow and the soup turned out great! I used a combination of chuck roast and flank steak, and the meat was fall-apart tender. The broth was also very flavorful, thanks to the addition of the star anise and cinnamon.
Juliet Adrah
[email protected]This Taiwanese beef noodle soup recipe was a hit with my family! The broth was rich and flavorful, and the beef was tender and juicy. I especially loved the addition of the pickled mustard greens, which gave the soup a nice tangy flavor.