Easiest Way to Make Perfect Taiwanese Braised Beef Noodle Soup

Taiwanese Braised Beef Noodle Soup. 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. It's delicious-tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely And if you're looking for other beef noodle soup recipes, we have some favorites elsewhere on the blog, no instant pot needed: Braised Beef Noodle.

Make sure you taste and adjust the flavor because there is a risk of over adding it. Beef noodle soup is a noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East and Southeast Asia. You can cook Taiwanese Braised Beef Noodle Soup using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Taiwanese Braised Beef Noodle Soup

1. It's 2.5 kg of boneless beef finger ribs.
2. It's 1 of medium onion.
3. You need 1 of red chili.
4. You need 5 cloves of garlic.
5. Prepare 8 slices of peeled ginger.
6. You need 2 stalks of green onion.
7. You need 1 of medium tomato.
8. Prepare 1 bag of seasoning for stewing 滷包 (star anise, clove, cinnamon, and nutmeg).
9. It's 2 tbsp of spicy chilli bean paste.
10. It's 1 spoon of soy sauce.
11. Prepare 1 spoon of rice wine.
12. You need of Some pepper powder for seasoning.
13. It's of Some cooking oil (vegetable oil or canola oil works fine).
14. It's of Noodles to serve.

Caldo Verde (Portuguese Potato and Kale Soup With Sausage). This Taiwanese beef noodle soup will surely make your tummy rumble with its umami-rich soup base and nearly melt in the mouth braised beef. Braise the beef: Bring a large pot of water to a boil. Braised beef noodle soup. (SBS Food).

Taiwanese Braised Beef Noodle Soup step by step

1. Cut the beef into cubes of about 5 cm. I have also used different types of beef to make the beef noodles as finger ribs are not always available. I have used stewing beef (too lean and falls apart) and also beef flank (too fatty) before..
2. Slice the onions, chop the chilli and green onions into smaller segments, slice the garlic and ginger, and chop the tomato..
3. Heat up some water to blanch the cubes of beef..
4. Boil just enough water to cover the beef in another pot with half of the green onion and ginger, and bag of seasoning. After boiling, place the cubes of beef into the pot and add the rice wine. Boil for about 3 minutes, take the beef out and set aside. Keep the remaining liquid and its contents..
5. Warm up some oil in a wok and stir fry the onions, chilli, garlic, tomatoes, and the rest of the green onions and ginger. Then add the spicy chilli bean paste and the blanched beef from the previous step. Mix well..
6. Add the remaining liquid and its contents from step 4 to the wok followed by soy sauce and pepper powder, boil, and simmer with lid on low heat for 2.5 hours. You can also use a pressure cooker to shorten the cooking time..
7. Serve with cooked noodles..

Place noodles, bok choy and beef in bowls, pour over hot broth, adding more water to taste if necessary. Another variety of Sichuan braised beef noodle soup use picked mustard green as a side ingredient to balance the taste. Taiwanese red braised beef noodle is slightly different from the humble Sichuan version, usually with more complex seasonings. The two hour braise is worth it: the beef is tender and full of flavor, simultaneously sweet and salty. The cabbage adds a little crunch and tempers the soup's Thanks so much for this recipe!