Step-by-Step Guide to Make Quick Taiwanese Beef Noodle Soup

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Ultimate Taiwanese Beef Noodle Soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Taiwanese Beef Noodle Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Taiwanese Beef Noodle Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Taiwanese Beef Noodle Soup is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Taiwanese Beef Noodle Soup estimated approx 240 mins.

To begin with this particular recipe, we have to first prepare a few components. You can cook Taiwanese Beef Noodle Soup using 34 ingredients and 12 steps. Here is how you can achieve it.

This is a classic dish that is very popular in China and Taiwan. This is my version of it after eating it at many restaurants and making it a few times from others' recipes. This is a huge batch, intended to be frozen for many happy meals in the future :)

Ingredients and spices that need to be Make ready to make Taiwanese Beef Noodle Soup:

1. 1 kg Beef bones (optional)
2. 2 kg Beef (I used "beef finger meat" but shank and chuck are great)
3. 2 tsp whole coriander seeds
4. 2 tsp whole fennel seeds
5. 1 tsp whole cloves
6. 6 pods star anise
7. 1 orange peel
8. 2 sticks cinnamon
9. 2 tsp Szechuan peppercorns
10. 4-8 bay leaves
11. 2/3 cup oil
12. 2 onions, quartered
13. 12 cloves garlic, smashed
14. 4 red chiles, halved
15. 10 scallions, cut into thirds
16. 100 g fresh ginger, sliced
17. 130 g Rock Sugar
18. Optional 1 apple cored and sliced
19. 3 tbsp Doubanjiang (soy bean paste)
20. 3 tbsp La Doubanjiang (spicy soy bean paste)
21. 1 cup light soy sauce
22. 1 cup dark soy sauce
23. 1 cup Shaoxing wine (or rice wine)
24. 2 tbsp black vinegar
25. 4 tomatoes, quartered
26. 4 tsp MSG or salt
27. 1-3 tsp Chili Oil for serving
28. Cilantro for serving
29. Scallions for serving
30. 1/2 tsp Black Vinegar for serving
31. 1 tsp Sesame oil for serving
32. 1 tsp soy sauce for serving
33. pinch fresh ground white pepper for serving
34. 1 portion wheat noodles for serving

Steps to make to make Taiwanese Beef Noodle Soup

1. (optional) For extra beefy flavour, make beef stock with the bones by boiling them in water with your largest stock pot. After about 5 minutes there will be a lot of scum on top, so use a strainer to skim off the scum every couple of minutes until the stock produces no more foam. It should look a bit green and oily when finished (see pic). Reduce heat to keep it simmering for 1-3 hrs to extract maximum flavour. Alternatively, you can skip this step just use water
2. While stock is simmering, blanch your beef to remove impurities. In a clean pot, boil just enough water to cover your beef and then add the beef and keep it boiling for 1-2 minutes. Remove the beef, rinse in clean water, cut into eating sized chunks. Discard the scummy water from this step.
3. Make spice ball by placing coriander, fennel, cloves, cinnamon, star anise, orange peel, Szechuan peppercorns, and bay leaves into a spice ball or spice bag.
4. In a wok or large pan over medium-high heat, pour in vegetable oil. Once heated, add the onions, garlic, chilis, scallions, ginger, rock sugar, apple, and bean pastes. Cook until the onions start to become translucent.
5. Add Shaoxing wine, allow some alcohol to cook off, then add soy sauces.
6. Add the sliced beef, spice ball, and tomatoes. Stir fry for about 10 minutes.
7. Go back to your beef bone stock and remove all the bones, then strain it into a large bowl to remove all the sediment at bottom of pot.
8. Combine beef bone stock and beef with braising liquid/spices/vegetables in a large pot. Simmer on low heat for at least 2 hours until flavours combine and meat is tender.
9. Check occasionally and skim off any scum on the top. When almost finished simmering, taste the broth and season. I usually add 2-4 tsp of MSG at this point.
10. Remove spice bag, or if you didn't use bag, remove the meat and tomatoes and then strain out the remaining solids. Add meat and tomatoes back to broth.
11. To serve, put light soy sauce, sesame oil, black vinegar, and ground white pepper in bottom of each bowl. Add broth and noodles, and top with chili oil, thinly sliced scallions, and lots of cilantro.
12. ENJOY!

While that is in no way the end all be guide to cooking easy and quick lunches it is excellent food for thought. The expectation is that this will get your creative juices flowing so that you can prepare excellent lunches for your own family without needing to do too horribly much heavy cooking from the approach.

So that is going to wrap it up with this special food How to Make Speedy Taiwanese Beef Noodle Soup. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!