RCI-ND.004.0033.001
Taiwanese Beef Noodle Soup
This rich soup is hearty enough to serve as a main course. Dried tangerine peel and star anise impart an exotic note, and pickled mustard greens provide contrast to the beefy broth.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 5 cups
- 1 cup
- 1 cup
- ¼ cup
- (1-inch) cube peeled fresh ginger1 unitsmashed
- bunch scallions1 unitwhite parts smashed with flat side of a large knife and green parts chopped
- garlic cloves3 unitsmashed
- fresh cilantro stems plus ½ cup loosely packed fresh cilantro sprigs10 unit
- (2-inch-long) pieces Asian dried tangerine peel2 unit
- 4 whole
- ¼ teaspoon
- meaty beef short ribs2½ lb
- 1¾ cups
- dried Chinese wheat noodles or linguine10 oz
- 1 cup
- Chinese pickled mustard greens4 tablespoons
- (4-inch-long) fresh red chile (optional)1 unitthinly sliced
Method
1
Blanch beef short ribs in a large pot of boiling water for 5 minutes, then drain and rinse under cold water to remove impurities. Pat dry with paper towels.
2
Heat a heavy-bottomed pot or Dutch oven over high heat until very hot. Working in batches to avoid crowding, sear the blanched beef short ribs on all sides until deeply browned, about 8–10 minutes per batch. Transfer to a plate.
3
In the same pot, combine water, soy sauce, rice wine, and brown sugar, stirring to dissolve the sugar. Add the ginger cube, smashed scallion whites, smashed garlic cloves, cilantro stems, dried tangerine peel, star anise, and red pepper flakes.
2 minutes
4
Return the seared beef short ribs to the pot and bring the broth to a boil over high heat. Skim off any foam that rises to the surface, then reduce heat to maintain a gentle simmer.
3 minutes
5
Simmer the beef uncovered for 2 hours, stirring occasionally, until the meat is very tender and begins to fall off the bone.
120 minutes
6
Add the reduced-sodium chicken broth to the pot and taste the broth, adjusting seasonings with additional soy sauce if needed. Continue simmering for 15 minutes to allow flavors to meld.
15 minutes
7
Meanwhile, bring a separate large pot of salted water to a boil. Add the dried wheat noodles and cook according to package directions until al dente, then drain and divide among serving bowls.
8
Ladle the hot beef broth and meat over the noodles in each bowl. Top with fresh mung bean sprouts, pickled mustard greens, chopped scallion greens, and cilantro sprigs.
9
Garnish each bowl with thinly sliced fresh red chile if desired and serve immediately while the broth is steaming hot.