Braised Beef Noodle Soup
This is a classic Braised Beef Noodle Soup. By using the extra step of removing the beef after braising, the meat stays tender and juicy while the broth remains rich and flavorful. Served with chewy noodles and fresh vegetables, every bite is full of authentic Taiwanese home-style goodness.
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🍳 Cooking Flow
Prep: Clean and cut the beef, vegetables, and aromatics. → Braise: Sauté aromatics and spicy bean paste, add beef, sauces, spice bag, and hot water, then simmer for 90 minutes. → Remove the beef, dilute the vegetable broth, and simmer for another 20 minutes to adjust seasoning. → Boil noodles and greens, then assemble into a bowl of fragrant Braised Beef Noodle Soup.
Cooking Steps
Brief Cooking Order
Prep: Clean and cut the beef, vegetables, and aromatics. → Braise: Sauté aromatics and spicy bean paste, add beef, sauces, spice bag, and hot water, then simmer for 90 minutes. → Remove the beef, dilute the vegetable broth, and simmer for another 20 minutes to adjust seasoning. → Boil noodles and greens, then assemble into a bowl of fragrant Braised Beef Noodle Soup.
Introduction
This is a classic Braised Beef Noodle Soup. By using the extra step of removing the beef after braising, the meat stays tender and juicy while the broth remains rich and flavorful. Served with chewy noodles and fresh vegetables, every bite is full of authentic Taiwanese home-style goodness.
Step 1
Peel the carrot and cut into chunks. Set aside.
Step 2
Halve the onions; slice half of one onion against the grain so it dissolves into the soup easily; cut the remaining 1.5 onions into large chunks.
Step 3
Cut scallions into segments, slice the ginger, and peel the garlic cloves, keeping them whole.
Step 4
Wash the beef short ribs, trim off some fat (to render for beef oil), and cut the ribs into 5cm pieces.
Step 5
Bring water to a boil and blanch the beef. Skim off any foam that rises to the surface carefully to ensure the flavor isn't affected.
Ingredients List
Important Notes
⚠️ Always use hot water when braising beef; cold water will make the meat tough.
💡 After the beef is braised, remove the chunks from the pot to prevent them from soaking too long, which can dilute their flavor and cause the texture to become overly mushy. This keeps the meat more tender.
✨ The spice bag used in the video contains: Sichuan peppercorns, cloves, fennel seeds, star anise, and cinnamon. If you don't have a pre-made spice bag, you can assemble your own.
💡 Slicing half an onion against the grain helps it dissolve into the soup, providing a natural sweetness to the broth.
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