BRAISED BEEF NOODLE SOUP (红烧牛肉面)
This braised beef noodle soup used Chinese dry aromatics and beef with marbled fat making a delicious rich beef noodle soup that rivals restaurant versions!
Provided by Judy
Categories Noodles and Pasta
Time 2h30m
Number Of Ingredients 26
Steps:
- First place the aromatics in a piece of cheesecloth tied tightly with kitchen string or disposable/fillable tea filter bags. That's the cinnamon, black cardamom, fennel seeds, star anise, cloves, tangerine peel, bay leaves, white peppercorns, licorice slices, sand ginger, and amomum white cardamon. Phew. It'll be worth it. Trust me.
- Next, rinse off the beef under cold running water. In a soup pot, add 16 cups of water, the ginger, and beef. Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water. Skim the foam off. You don't want these impurities from the beef making your soup cloudy. Turn off the heat, fish out the pieces of beef, and strain the resulting broth through a fine-meshed strainer, into a heatproof bowl or other pot. Set aside, along with the ginger pieces.
- In another large, thick-bottomed soup pot, heat the oil over medium heat. Add the rock sugar, the white parts of the scallion, and the garlic. Cook for a few minutes until the scallions are lightly seared. Add the beef, turn up the heat, and mix everything well.
- Cook for about 5 minutes, and stir once or twice in between. Now add the Shaoxing wine, dark soy sauce, and light soy sauce, and stir everything together well so that the beef is coated in the soy sauce.
- Now add the aromatics, plus the daikon, and the broth and ginger pieces that you boiled the beef in. Bring everything to a boil and immediately turn the heat down to medium. Simmer for 90 minutes. The broth should be steadily simmering where you can see water moving in the pot, but not at a rolling boil.
- After 90 minutes, turn off the heat and let it stand (with the lid on) for another hour. Now your soup base is ready. Reheat, remove the aromatics, and add salt to taste before serving. Just remember, adding salt too early will dry out the beef.
- Cook the noodles according to the package instructions, strain, and transfer to a large serving bowl. Blanch a handful of your leafy greens of choice in the noodle water, and add it to the noodles. Then, ladle in the beef and the soup. Top with the chopped green parts of the scallions you set aside earlier and some chopped cilantro (optional). And if you really can't resist a bit of spice, add a spoonful of chili oil. Wink! Wink!
- Enjoy!
Nutrition Facts : Calories 519 kcal, Carbohydrate 31 g, Protein 40 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 857 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
15-MINUTE ASIAN BEEF SOUP
This soup is packed with flavor yet low in fat. You can customize it with any vegetables or protein you have on hand.
Categories Appetizers / Soups / Salads Asian Asian Appetizers / Soups / Salads Soup Appetizers / Soups / Salads Soup
Yield 4
Number Of Ingredients 12
Steps:
- Mix the soy sauce and ginger in a medium bowl, add the beef, and let marinate.
- Meanwhile, bring the stock to a boil in a large saucepan or stock pot.
- Add the beef and sauce to the boiling stock, and reduce heat to medium-high. Cook for two minutes, then add the carrots, cabbage, and mushrooms.
- Cook another two minutes then add the sesame oil, sriracha, and bean sprouts.
- Cook two more minutes, then remove from heat and garnish with cilantro and green onions.
- Makes 4 (two cup) servings.
- Serve with brown rice or rice noodles, as shown in the photo.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
ASIAN VEGETABLE-BEEF SOUP
My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! -Mollie Lee, Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.
Nutrition Facts : Calories 379 calories, Fat 10g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 621mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.
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