Huainan Beef Soup
A nourishing beef soup from Huainan, Anhui, featuring tender beef, mung bean noodles, and tofu skin in a rich broth, garnished with cilantro and chili oil.
Ingredients
13 items- Beef brisket or shank 500g
- Beef bones 500g
- Dried mung bean vermicelli 1 bundle (50g)
- Dried tofu skin (bean curd sheet) 1 sheet (30g)
- Cilantro 3 sprigs
- Ginger 1 piece (20g)
- Scallions 2 stalks
- Star anise 2 whole
- Sichuan peppercorns 1 tsp
- Salt 1 tsp
- White pepper powder 1/2 tsp
- Chili oil 1 tbsp
- Sesame oil 1 tsp
Nutrition
Steps （8 steps）
Prepare ingredients: rinse beef and bones, chop bones; soak vermicelli in warm water; rehydrate tofu skin and cut into strips; chop cilantro.
Blanch beef and bones: place in cold water, bring to a boil over high heat, then reduce to medium heat, skim off foam, cook 3 minutes, then remove and rinse with warm water.
Make broth: put beef, bones, ginger, scallions, star anise, and Sichuan peppercorns in a pot with about 3 liters of water. Bring to a boil over high heat, then reduce to low heat and simmer gently for 1.5 hours, until beef is tender and easily pierced with chopsticks.
Remove beef: take out the cooked beef, let it cool, then slice thinly; keep the bones simmering in the broth.
Season the broth: strain the broth to remove solids, season with salt and white pepper powder. Add a little chicken bouillon if desired.
Cook vermicelli and tofu skin: in a separate pot, bring some of the broth to a boil, add the soaked vermicelli and tofu skin strips, cook for about 2 minutes until vermicelli is transparent.
Assemble: place the cooked vermicelli and tofu skin in a bowl, top with sliced beef, and ladle hot broth over everything.
Garnish: sprinkle with cilantro and drizzle with chili oil and a little sesame oil. Serve immediately.
Tips
Choose beef brisket or shank with some tendon for better texture. Boil over high heat first then simmer to achieve a milky white broth. For a richer soup, extend the simmering time. Don't overcook the vermicelli to keep it chewy.
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