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TAIWANESE BEEF NOODLE SOUP

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This rich soup is hearty enough to serve as a main course. Dried tangerine peel and star anise impart an exotic note, and pickled mustard greens provide contrast to the beefy broth.

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TAIWANESE BEEF NOODLE SOUP


Ingredients Needed For TAIWANESE BEEF NOODLE SOUP
*5 cups water
*1 cup soy sauce
*1 cup Chinese rice wine or medium-dry sherry
*1/4 cup packed light brown sugar
*1 (1-inch) cube peeled fresh ginger, smashed
*1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped
*3 garlic cloves, smashed
*10 fresh cilantro stems plus 1/2 cup loosely packed fresh cilantro sprigs
*2 (2-inch-long) pieces Asian dried tangerine peel
*4 whole star anise
*1/4 teaspoon dried hot red pepper flakes
*2 1/2 lb meaty Beef short ribs
*1 3/4 cups reduced-sodium chicken broth (14 oz)
*10 oz dried Chinese wheat noodles* or linguine
*1 cup fresh mung bean sprouts
*4 tablespoons Chinese pickled mustard greens
*1 (4-inch-long) fresh red chile (optional), thinly sliced


Directions To Prepare TAIWANESE BEEF NOODLE SOUP
1 - Boil Soy sauce , rice wine, ginger, scallions, garlic , cilantro , tangerine , red pepper flakes in water. Simmer for approx 10 - 12 minutes.

2 - Add the short ribs and cook for another 2.5 hours.

3 - Cut meat in 1/2 inch slices. add chicken broth and allow soup to simmer.

4 - Cook noodles in boiling water for 7- 10 minutes. Drain and add to soup.






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Wednesday, October 18, 2017, 8:01 pm


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