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taiwanese beef noodle soup
prelude: i cook by heart and not by measurement, so these are pretty rough but it'll definitely get you close enough!
soup ingredients:
- aromatics: ginger, garlic, scallions
- produce: 2 tomatoes, 2 onions
- protein: beef shank. if you're rich: add beef tendon
- misc liquids: doubanjiang, shaoxing wine, dark soy sauce, light soy sauce, chili butter/oil [optional]
- spices: 滷包 —> traditionally, cinnamon sticks, fennel, ginger, cumin cloves. sometimes extra depending on where you buy your spices from. many chinese spice stores will have their own “house mix”, salt, msg, rock sugar
- toppings: green onions, cilantro, shanghai bokchoy
soup directions:
- cut your shank into desired pieces. we're going to cantonese-style blanche these in boiling hot water for 5-10 minutes. then, rinse off completely.
- cut slices of ginger, smash cloves of garlic, divide scallions into ~2-3 pieces, quarter tomatoes, slice onions [don't dice] in the meantime
- heat up neutral oil and fry all of the above with the boiled-shank (& optionally tendon) until everything smells really good
- add shaoxing wine for the shine, 2-3 heaping tablespoons of doubanjiang, a big chunk of rock sugar
- once it looks really saucy and yummy, add ~10 cups of BOILING water and throw in your 滷包
- cover and let simmer for min 2 hours, i think 4-5 hours is a really nice spot
- season with soy sauces, salt, more rock sugar, and msg to taste
noodle ingredients:
- AP flour, water, salt, neutral oil
noodle directions:
- so... these ratios are really by heart for me. mix mostly flour and add water slowly. you want it to be pretty "crumbly" to start, not sticky wet EVER. add a very little bit of salt and oil.
- by the time you're done your first knead, it's going to still feel really dry but it should be cohesive as a dough. roll it into a ball, cover it, then let it sit for an hour
- knead again and it will feel wayyyyy softer. let it sit for another hour if you want. the longer you wait, the easier it is to work with and knead + more qq texture!
- once you're ready, roll that bad boy out and then cut into slices... homemade noodles!
assembly:
- cook bokchoy by boiling it in water. i like to use the same boiling water to cook my noodles until desired texture.
- put noodles in bowl, put bokchoy, diced cilantro, and thinly sliced green onions on top
- spoon your delicious broth on top...
- top with chili butter [optional] for that extra spice!
- take 50 photos and enjoy
here are pics from my many, many iterations of this recipe!
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