Clear Beef Noodle Soup
Using whole-cut chuck roast simply portioned and stewed, this dish leverages the synergistic effect of onions, white radish, and kombu dashi (kelp broth). The result is a classic clear beef noodle soup with a light, sweet broth and tender, melt-in-the-mouth beef and tendon.
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🍳 Cooking Flow
1. Cut the beef into large chunks, trim excess fat, and blanch in cold water with ginger slices and sake before rinsing clean. → 2. Cut the onions into large pieces, and peel the white radish deeply before cutting into chunks. → 3. In a pot, combine onions, kombu dashi, beef, ginger slices, white peppercorns, water, and a pinch of salt; simmer over low heat for 90 minutes. → 4. Remove the ginger slices, add the white radish, and continue to simmer over low heat for 30 minutes. → 5. Season to taste with salt, serve over cooked noodles, and garnish with chopped green onions and minced celery.
Cooking Steps
Brief Cooking Order
1. Cut the beef into large chunks, trim excess fat, and blanch in cold water with ginger slices and sake before rinsing clean. → 2. Cut the onions into large pieces, and peel the white radish deeply before cutting into chunks. → 3. In a pot, combine onions, kombu dashi, beef, ginger slices, white peppercorns, water, and a pinch of salt; simmer over low heat for 90 minutes. → 4. Remove the ginger slices, add the white radish, and continue to simmer over low heat for 30 minutes. → 5. Season to taste with salt, serve over cooked noodles, and garnish with chopped green onions and minced celery.
Introduction
Using whole-cut chuck roast simply portioned and stewed, this dish leverages the synergistic effect of onions, white radish, and kombu dashi (kelp broth). The result is a classic clear beef noodle soup with a light, sweet broth and tender, melt-in-the-mouth beef and tendon.
Step 1
Prepare the beef: Cut the chuck roast into appropriate large chunks, trimming off excess thick fat on the surface while retaining the tendons to maintain texture after stewing.
Step 2
Blanching: Add cold water to a pot along with the beef chunks, 2 slices of ginger, and a splash of sake. Bring to a boil, then turn to low heat and simmer for 5 minutes. Remove the meat and rinse away any scum with clean water.
Step 3
Prepare vegetables: Wash and peel the onions, cutting each into four large pieces. Peel the thick skin of the white radish until the translucent, watery layer is exposed, then cut into chunks.
Step 4
Start stewing: In a large pot, add the onions, kombu dashi, blanched beef, ginger, white peppercorns, a splash of sake, a pinch of salt, and enough water to just cover the ingredients. Bring to a boil, cover, and simmer over low heat for 90 minutes.
Step 5
Add radish: After 90 minutes, open the lid, remove the ginger slices, and add the radish chunks. Bring back to a boil, cover, and continue to simmer over low heat for 30 minutes until the radish is tender.
Ingredients List
Important Notes
💡 It is highly recommended to use kombu dashi or a soup stock packet; the umami amino acids in the kelp combine with the beef to create a synergistic effect (1+1>2).
⚠️ Do not cut the beef pieces too small, as they will shrink and fall apart during the long stewing process; do not trim away the tendons, as they will become soft and tender after 2 hours of cooking.
💡 Peel the white radish deeply until the translucent, watery layer is exposed; this prevents the final dish from having a bitter taste.
⚠️ Add only a tiny amount of salt at the beginning to provide osmotic pressure; do not season to full saltiness immediately, as you should taste and adjust only after the ingredients have fully softened.
💡 If cooking a large batch, you can add a bit more salt, portion it out, and freeze; simply thaw, reheat, and dilute with water to taste when serving.
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