beef-noodle-soup
Next Dish: Ducana
Beef Noodle Soup is a Chinese dish consisting of stewed or red braised beef, beef broth, vegetables, and Chinese noodles. It is often spiced with soy sauce, garlic, ginger, and various Chinese spices. The dish is typically served with suan cai (Chinese sauerkraut) on top, green onion, and sometimes other vegetables in the soup as well. It is considered a national dish in Taiwan.
Recipe
Ingredients:
1 lb beef shank
1 tablespoon oil
1 piece of ginger
2 scallions
5 cloves garlic
1 onion
1 tablespoon tomato paste
1 large tomato
1/2 cup soy sauce
1/4 cup rice wine
8 cups water
4 servings of fresh noodles
Salt to taste
Chopped cilantro for garnish
Instructions:
Rinse the beef shank and place in a pot filled with water. Bring the water to a boil and cook for a few minutes to clean the meat. Drain and rinse the meat.
Heat the oil in a large pot over medium heat. Add the ginger, scallions, garlic, and onion, stir and cook until fragrant.
Add the tomato paste and the large tomato cut into chunks. Continue to stir and cook until the tomatoes are soft.
Add the cleaned beef shank to the pot. Then add the soy sauce, rice wine, and 8 cups of water.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 2 hours.
After 2 hours, remove the beef shank from the soup and shred it into pieces. Return the beef to the soup.
Cook the noodles according to the package instructions. Drain and divide the noodles among 4 bowls.
Taste the soup and add salt if necessary. Ladle the soup and beef over the noodles in the bowls.
Garnish with chopped cilantro before serving.