Taiwanese Beef Noodle Soup Recipe
Dive into Authentic Flavor: Taiwanese Beef Noodle Soup (牛肉麵)
Craving a bowl of comfort that’s packed with rich, savory flavor? Look no further than Taiwanese Beef Noodle Soup, or Niúròu miàn (牛肉麵)! This isn’t just soup; it’s a culinary journey to the bustling night markets of Taiwan, a dish steeped in tradition and bursting with umami. For many Taiwanese, it’s a national dish, and for good reason!
This recipe brings the authentic flavors of Taiwan right to your kitchen. We’ll build a deeply flavorful broth, tenderize beef to perfection, and create a truly satisfying meal. It takes a little time, but the result is so worth it. The long simmer allows the flavors to meld and deepen, creating a broth that’s incredibly complex and satisfying.
What makes this recipe special?
- Slow-Simmered Broth: The key to incredible Taiwanese Beef Noodle Soup is a patiently simmered broth. We use beef chuck, ginger, and a few key aromatics to create a base that’s rich and flavorful.
- Tender Beef: We’ll ensure the beef is fall-apart tender through a slow braising process.
- Authentic Flavors: Shaoxing wine, dark soy sauce, and rock sugar contribute to the unique and characteristic taste of this beloved dish.
Tips for Success:
- Don’t rush the broth: The longer it simmers, the better the flavor will be. 90 minutes is a good starting point, but feel free to let it go longer.
- Skim the foam: Removing the foam that forms on top of the broth will result in a clearer and cleaner-tasting soup.
- Adjust seasoning to taste: Soy sauce brands vary in saltiness, so be sure to taste and adjust the seasoning as needed.
- Noodle Choice: Feel free to experiment with different types of noodles. Thick wheat noodles are traditional, but you can use ramen, udon, or even spaghetti in a pinch.
Serving Suggestions:
Serve your Taiwanese Beef Noodle Soup hot, garnished with plenty of green onions and cilantro. A side of pickled mustard greens (suancai) is a classic accompaniment. You can also add a chili oil or chili flakes for a little extra heat.
Frequently Asked Questions:
- What cut of beef is best? Beef chuck is ideal because it becomes incredibly tender during the long simmer. Other options include beef shank or brisket.
- Can I make the broth ahead of time? Yes! The broth can be made a day or two in advance and stored in the refrigerator. This will actually improve the flavor.
- What is Shaoxing wine? Shaoxing wine is a Chinese rice wine used for cooking. It adds a unique flavor and aroma to the dish. You can find it at most Asian grocery stores.
- Can I use regular sugar instead of rock sugar? While you can, rock sugar adds a subtle sweetness and a beautiful clarity to the broth. If you use regular sugar, start with a smaller amount and adjust to taste.
- Is this recipe spicy? This recipe is not inherently spicy, but you can add chili oil or chili flakes to taste.
Get ready to embark on a flavorful adventure with this authentic Taiwanese Beef Noodle Soup recipe! It’s a dish that’s sure to impress your family and friends.
Taiwanese Beef Noodle Soup
Ingredients
- 8 cups Water
- 1.5 lbs Beef chuck Cut into large chunks
- 2 slices Ginger
- 4 cloves Garlic Keep whole, lightly smashed
- 1 daikon radish Daikon Peeled and quartered
- 1 bunch Leafy greens Bok choy or spinach
- 2 tablespoons Rock sugar
- 2 tablespoons Shaoxing wine
- 2 tablespoons Dark soy sauce
- 1 tablespoon Light soy sauce
- 1 bunch Green onions Separated white and green parts
- 1/4 cup Cilantro Chopped
- 1 pkg Noodles Your choice of noodles
Instructions
- Bring 8 cups of water to a boil in a large pot. Add beef chunks and ginger slices. Cook until foam forms on top, skimming it off.
- Remove beef and ginger. Strain the broth into a clean pot.
- Heat oil in the original pot. Add rock sugar, white parts of green onions, and garlic. Cook until fragrant.
- Add beef back to the pot and cook for 5 minutes, stirring occasionally.
- Add Shaoxing wine, dark soy sauce, and light soy sauce. Stir to coat the beef.
- Pour broth back into the pot along with the spice bag, daikon, beef, and ginger. Bring to a boil, then reduce heat and simmer for 90 minutes.
- Turn off heat and let stand for 1 hour.
- Cook noodles according to package directions. Blanch vegetables in noodle water.
- Strain noodles and vegetables. Divide into bowls.
- Ladle beef and soup into bowls. Garnish with green onions and cilantro. Serve immediately.
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