Recipe of Perfect Taiwanese Beef Noodle Soup
Hey everyone, it's John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Perfect Taiwanese Beef Noodle Soup. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Taiwanese Beef Noodle Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Taiwanese Beef Noodle Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Taiwanese Beef Noodle Soup is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Taiwanese Beef Noodle Soup estimated approx 240 mins.
To get started with this particular recipe, we must prepare a few components. You can have Taiwanese Beef Noodle Soup using 34 ingredients and 12 steps. Here is how you cook that.
This is a classic dish that is very popular in China and Taiwan. This is my version of it after eating it at many restaurants and making it a few times from others' recipes. This is a huge batch, intended to be frozen for many happy meals in the future :)
Ingredients and spices that need to be Prepare to make Taiwanese Beef Noodle Soup:
- 1 kg Beef bones (optional)
- 2 kg Beef (I used "beef finger meat" but shank and chuck are great)
- 2 tsp whole coriander seeds
- 2 tsp whole fennel seeds
- 1 tsp whole cloves
- 6 pods star anise
- 1 orange peel
- 2 sticks cinnamon
- 2 tsp Szechuan peppercorns
- 4-8 bay leaves
- 2/3 cup oil
- 2 onions, quartered
- 12 cloves garlic, smashed
- 4 red chiles, halved
- 10 scallions, cut into thirds
- 100 g fresh ginger, sliced
- 130 g Rock Sugar
- Optional 1 apple cored and sliced
- 3 tbsp Doubanjiang (soy bean paste)
- 3 tbsp La Doubanjiang (spicy soy bean paste)
- 1 cup light soy sauce
- 1 cup dark soy sauce
- 1 cup Shaoxing wine (or rice wine)
- 2 tbsp black vinegar
- 4 tomatoes, quartered
- 4 tsp MSG or salt
- 1-3 tsp Chili Oil for serving
- Cilantro for serving
- Scallions for serving
- 1/2 tsp Black Vinegar for serving
- 1 tsp Sesame oil for serving
- 1 tsp soy sauce for serving
- pinch fresh ground white pepper for serving
- 1 portion wheat noodles for serving
Steps to make Taiwanese 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, apple, 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!
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