Beef noodle soup most likely doesn’t need any introduction. In my opinion it had been the Taiwanese who managed to get famous, but it's made diversely: hong shao. ‘red braised’ having a soy saucey color, as well as qing dun. that is a obvious broth (no soy sauce) having a lighter taste. I’ve also had beef noodle soup in which the stock continues to be cooked with tomato plants, too!
My mother sent me this recipe because the best beef noodle soup recipe she's attempted, and that i made some small alterations in it. I’m not necessarily confident that you might think about this Sichuan or Taiwanese, since i think beef noodle soup is made famous through the Taiwanese, but you will find Sichuanese components inside it, such as the fermented soybean paste&....We will Taiwan in the finish from the month, and i'm so excited to test all of the different ways in which beef noodle soup is created!
Edit: So based on this website. they believe the origins of niu rou mian began with Chinese soldiers who fled to Taiwan in 1949. They provided a beef soup using the spicy bean paste (that certainly arises from the Sichuan province) and soy sauce, and offered it with noodles. So, I believe I'm able to with confidence refer to this as Taiwanese Beef Noodle Soup. Yay!
With homemade wheat noodles and short rib! And bokchoy and cilantro in the garden :D
Taiwanese Beef Noodle Soup
Hong Shao Niu Rou Mian
Serves 4-6
Ingredients:
1 1/2 lb beef bones (marrow or neck bones, or the selection of soup bones)
1 teaspoon oil
1 1/2 lb beef meat- chuck roast, short rib, shank, reduce 2 inch chunks
1 Tablespoons of sugar
2 Tablespoons of la dou ban jiang (spicy fermented soy bean paste) get more information at an image from it!
2 inch piece ginger root, sliced
5 peeled garlic clove cloves
2 scallions, reduce 2-3 inch pieces
1 teaspoon whole Sichuan peppercorns
6 dried peppers (I made use of Thai chilies- pick your dried chile of preference, for example chile de arbol, or dried red chilies in an Asian market)
2 star anise
1 Tablespoons of dark soy sauce (optional, for color)
3 Tablespoons of light soy sauce
Salt (to taste I added 3/4 teaspoon)
Chopped pickled mustard vegetables
Minced scallions
Coarsely chopped cilantro (optional)
Blanched Shanghainese bokchoy or green spinach or any other leafy eco-friendly(optional)
1 lb Chinese noodles, cooked
UPDATED. 6/24/2016- I chose to make this with bone-in a nutshell rib, and man it had been good! I additionally added some cassia bark (appears like cinnamon but is a lot chubbier) towards the stock.
Instructions:
1) For that stock: Add water to beef bones with only enough water to pay for them, then provide a boil and simmer lightly until any meat or marrow turns brown, signaling its cookedness. Drain water and rinse the bones a couple of occasions to eliminate floating gray/brown specks. Add 8 glasses of water towards the beef bones, then provide a boil. Simmer on the low heat using the lid off for one hour or longer, if you possess the time. How low? Sufficient that you simply see bubbles smashing the surface, although not low enough that it appears as though there is nothing happening. After one hour or even more of simmering, measure the level of your stock (excluding bones), and add enough water allowing you to have 8 glasses of liquid.
2) For that soup: Add oil to some large heavy bottomed pot, just like a Nederlander oven, so when the oil is hot, add some chunks of beef and brown them on sides. Do that in a minimum of 2 batches so the beef will get a pleasant sear around the outdoors.
3) Once all of the beef is seared, transfer it to some bowl. Add sugar towards the same pot, and stir constantly over low heat to caramelize the sugar. Don’t worry if sugar clumps on your utensils or who are holding cards- it'll liquefy later. Once the sugar will get very dark golden brown, carefully add some meat in.
4) Stir the meat to assist the sugar coat the top of meat chunks. Add some la dou ban jiang, and stir constantly, before you can smell the la dou ban jiang. Add all of those other aromatics- that’s the ginger root, garlic clove, scallions, Sichuan peppercorns, dried peppers, and star anise. Turn heat to medium and stir and prepare before you can smell the garlic clove, ginger root, and scallions, along with other aromatics.
5) Add some stock bones towards the meat, then your stock and then any water you'd to include. Within this order..unless of course you want splashing red stuff! Add soy sauces.
6) Provide a boil, then cover and simmer not less than one hour half an hour. To control your emotions once the soup is wealthy tasting, and also the meat is tender and almost failing. Taste and add salt and/or additional light soy sauce when needed. You can lessen the stock by cooking it also longer, or dilute it with the addition of water and boiling.
7) Boil noodles until al dente. Make certain to empty the noodles well!
8) Serve by portioning out noodles, then ladling meat and sauce outrageous. Garnish with pickled mustard vegetables, scallions, vegetables, and cilantro (in case your spouse enables you to..sigh). Enjoy!
Substitutions/Notes:
-If you want it also spicier, consider drizzling some chili oil on the top before serving!
-This really is good offered with a few plain vegetables- prepare some green spinach or Taiwanese napa in boiling water before you decide to prepare the noodles, then re-boil for the pasta. This could be also good offered with something awesome and cold, like marinated cucumbers .
-If you're able to’t do spicy, omit the Sichuan peppercorns and dried peppers, switch the spicy bean paste with dou ban jiang (non-spicy fermented soybean pasteand add 1 halved medium onion, 5 plum tomato plants, and a pair of Tablespoons of tomato paste in step four. This gives you tomato beef noodle soup.
-Should you don’t like flavor bombs of Sichuan peppercorns or dried peppers (I'm able to’t imagine why!), think about using an plant satchet to contain your peppercorns, dried peppers, star anise, and ginger root. I'm accustomed to picking through aromatics because my mother didn’t bother to fish them out. Do as you want!
-The soup is more enjoyable the following day, as being a chili or stew. Consider skimming body fat which will float to the peak upon refrigeration.
-The soup freezes perfectly, so certainly result in the whole batch (or double it), so you've more later on!
