New soup unlocked: Taiwanese beef noodle soup
I was introduced to this soup first on tiktok and mashed up a bunch of different ingredients and techniques from various different videos I saw. Here’s my version:
Small beef chuck roast (could also use shank or brisket)
1 pack of beef bones (I used ribs but you could use neck or any other)
2 large Roma tomatoes
3 inch piece of ginger
1/2 a white onion
1 bunch of scallions
8 cloves of garlic
1/4 cup Sichuan fermented chili bean paste
1 or 2 tbs tomato paste
1/2 cup shao tsing wine
1/4 cup light soy sauce
3 tbs dark soy sauce
2 lumps rock sugar
1 large cinnamon stick
3 bay leaves
3 star anise pods
1 piece of dried mandarin peel
1 piece fresh mandarin peel
For serving:
Pickled mustard greens
Prepared fresh wheat noodles
Blanched chinese broccoli or bok choy
Cilantro
Clean the meat and bones:
In a large pot add your beef bones, beef, a quarter of an onion and half your ginger and scallions, cover with an inch of water (for me this was about 10 cups) and bring to a boil, boil for about 10 minutes skimming off the phone. Remove the meat and bones from the pot and place in a large bowl: run under cool water rubbing off any scum from the bones.
Strain the broth:
Place a fine mesh strainer over a large bowl or pot and pour the meet cooking liquid through. Rinse out your pot.
Cook the aromatics:
In the bottom of your pot add some neutral oil and heat until shimmering: throw in your remaining sliced onions, scallions, ginger and garlic. Saute a few minutes and then add in the spices, cook a couple more minutes and then add in the chili bean paste and tomato paste fry this until the oil separates (a couple more minutes) next add in the soy sauces and wine and let boil for a few minutes
Simmer beef:
return the meat and bones to the pot and then pour your reserved broth over top; add in orange peel and rock sugar bring to a simmer and cover, cooking for about 2 hours.
Finish soup:
When meat is tender, remove from the pot and slice, and pick meat from the bones (if any) take soup and strain again through a fine mesh strainer into another pot; discard anything that’s left behind in the strainer, keep soup on low for serving and season to taste with additional soy sauce, sugar, salt and msg to preference
Serve:
Portion noodles and toppings into bowls, ladle hot broth over top and add in generous helping of sliced and shredded beef; enjoy