Beef Noodle Soup
A steaming bowl of beef noodle soup with rich broth, tender braised beef, and springy noodles. This iconic Chinese dish warms both body and soul.
Ingredients
15 items- Beef brisket 500g
- Noodles 400g
- Ginger 1 piece
- Scallions 2
- Star anise 2
- Cinnamon stick 1
- Bay leaves 2
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Rock sugar 15g
- Salt to taste
- White pepper 1 tsp
- Green vegetables a few
- Cilantro to taste
Nutrition
Steps （9 steps）
Prepare ingredients: cut beef into 3cm cubes, slice ginger, cut scallions, chop cilantro, wash greens.
Place beef in cold water with ginger and 1 tbsp cooking wine. Bring to a boil over high heat, skim off foam, cook 2 minutes. Drain and rinse.
Heat 1 tbsp oil over low heat, melt rock sugar until caramelized. Add beef, stir-fry over medium heat to coat evenly.
Add ginger, scallions, star anise, cinnamon, bay leaves; stir about 1 minute. Then add light soy, dark soy, and 1 tbsp cooking wine, stir well.
Pour boiling water to cover beef by 3cm. Bring to boil, then reduce to low heat, cover, simmer for 1 hour until beef is tender.
Meanwhile, cook noodles in boiling water according to package directions. Drain and transfer to serving bowls.
Blanch greens in noodle water for 30 seconds until bright green. Drain.
When beef is done, season with salt and white pepper. Boil briefly to thicken broth if needed.
Ladle beef and broth over noodles. Top with greens and cilantro. Serve with chili oil or vinegar.
Tips
Add salt at the end to keep beef tender; caramelize sugar over low heat; rinsing noodles improves texture.
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