Beef noodle soup is a Chinese noodle soup made of stewed beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia. It is believed to be created by the Hui people (a Chinese Muslim ethnic group) during the Tang Dynasty of China.

In the West, this food may be served in a small portion as a soup. However, In China, a large bowl of it is often taken as a whole meal with or without any side dish.

Today, we’d come with the topic of Cooking chinese beef noodle soup. Incidentally,  An order of dumplings was always paired with hot bowls of beef noodle soup (牛肉麵, niu rou mian). Its inky spicy broth, plump wheat noodles, and chunks of red-cooked beef were perfect with the dumplings. It was good in the cooler months as well as the hotter months, in fact many chinese eat it year round.

Cooking chinese beef noodle soup

Ingredients for chinese beef noodle soup

1 pound broccolini, broccoli, or baby bok choy, cut into bite size pieces
1 pound fresh or dried thick Chinese egg noodles (sometimes labeled Shanghai noodles)
2 tablespoons coarsely chopped cilantro

For the Soup

3 pounds bone-in beef chuck roast, cut into 4 pieces
Salt to taste
3 tablespoons canola oil
10 garlic cloves, bruised
5 fat scallions, halved crosswise
Chubby 1 1/2-inch fresh ginger, cut into 6 slices, each one bruised
4 star anise (32 points total)
1 teaspoon Chinese five-spice powder
3 Thai or Serrano chiles, split lengthwise
Generous 2 teaspoons Sichuan peppercorns
1/4 cup chile bean sauce
1/3 cup Shao-Hsing wine or dry sherry
1 1/2 ounces yellow Chinese rock sugar
6 tablespoons light soy sauce
2 tablespoons dark soy sauce
10 cups water

Steps of Cooking chinese beef noodle soup

1. Pat the beef dry and then season all over with salt. In a 5- or 6-quart pot, heat the oil over high heat. Sear the beef on both sides until there is some browning, about 2 to 3 minutes per side.

2. Add 1 teaspoon salt, and all of the remaining soup ingredients: garlic, ginger, five-spice, star anise, peppercorns, chiles, bean sauce, rice wine, rock sugar, both kinds of soy sauces, and water.

3. Bring to a boil, skim off the scum that floats to the top. Lower the heat to medium-low for gently simmer. Cover and cook for about 2 hours, until the beef is tender. The broth will simmer under cover.

4. Turn off the heat, move the lid askance so that there’s about a 1/2-inch opening. Let the soup cool. The beef will finish cooking to fork tenderness as the broth cools and concentrates in flavor. (If you are making the soup in the evening, let it sit overnight and it will be ready for breakfast the next day!)

5. Remove the meat and set aside. Strain the broth into another pot. Discard the solids. Reheat the broth over high heat.

6. Meanwhile, cook the vegetable and noodles in a large pot of water. Divide among soup bowls.

7, Cut the meat into 1/2-inch-thick pieces; if it the beef is cold, use a mesh strainer or skimmer to warm it in the hot broth. Divide it among the bowls.

8. Bring the broth to a boil, taste and adjust the flavors. Ladle the broth into the bowls. Top with cilantro and serve.

Pretty easy right? It’s very simple to do, but it requires a lot of time, so be prepared for the whole house smelling like beef noodle soup! The broth is very deep and rich; it’s full of Chinese five spice powder and has the fragrance of star anise and beef. In classic Chinese cooking, noodles destined for soup are cooked separately and added at the last minute so that the starch from the pasta doesn’t cloud the broth. But if you were aiming for a rib-sticking dish, you may broke with tradition and cooked the noodles right in the stock, allowing the starch to thicken the soup slightly.

{September 2, 2010} {Tags: }