Beef noodle soup – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Beef noodle soup is a beloved comfort dish originating from Taiwan, known for its rich and aromatic broth. It combines tender beef pieces with al dente noodles, creating a hearty and satisfying meal. Deeply ingrained in Taiwanese culinary culture, this soulful soup boasts a distinctive savoriness, laced with aromatic spices and herbs that enhance the flavorful experience.
Ingredients
- Beef shank – 2 lbs / 900 g
- Soy sauce – 1/2 cup / 120 ml
- Shaoxing wine – 1/4 cup / 60 ml
- Beef stock – 6 cups / 1.4 L
- Ginger – 2 inches, sliced
- Garlic – 4 cloves, smashed
- Star anise – 2 pieces
- Cinnamon stick – 1 piece
- Dried red chilies – 2, optional
- Scallions – 3, chopped
- Carrot – 1 large, sliced
- Rock sugar – 2 tbsp / 30 g
- Thick wheat noodles – 12 oz / 340 g
- Bok choy – 4 heads
- Salt – to taste
- Pepper – to taste
Instructions
- Cut the beef shank into large chunks and blanch in boiling water for 5 minutes. Rinse and drain.
- In a large pot, combine beef stock, soy sauce, Shaoxing wine, rock sugar, ginger, garlic, star anise, cinnamon stick, and dried red chilies. Bring to a boil.
- Add the blanched beef to the pot and simmer for 1.5 to 2 hours or until tender.
- In a separate pot, cook the wheat noodles according to the package instructions. Rinse with cold water and set aside.
- Add the carrots to the soup and cook for an additional 20 minutes.
- Season the soup with salt and pepper to taste.
- Blanch bok choy in boiling water for 2 minutes and drain.
- To serve, place noodles in bowls, ladle over soup with beef and carrots, and top with bok choy and fresh scallions.
Substitutions
- Beef shank -> Beef brisket
- Shaoxing wine -> Dry sherry
- Rock sugar -> Brown sugar
- Thick wheat noodles -> Rice noodles
- Bok choy -> Spinach
Enhancements in the Next Evolution
- Marinate beef in soy sauce, Shaoxing wine, and ginger for 1 hour before cooking for deeper flavor.
- Add a splash of dark soy sauce for richer color and taste.
- Include a small piece of orange peel in the broth for a hint of citrus.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
