Dear In-Laws,
You make the best beef noodle soup. Hands down. And I can confidently say this now that we went on a trip to Taiwan together – where beef noodle soup originated from – and I tried many bowls that did not live up to my expectations. It was the first meal I bought in Taiwan in one of the many tasty and busy food courts. We even lined up for over an hour for another at a restaurant (let’s not talk about how that was so not worth it). Heck, I even gave it another attempt in the airport before we left. But nope, none had the flavours that I wanted, yours is truly the high standard.
I keep telling myself that Howard and I need to learn how you make that broth. So I don’t have to wait for the birthdays or special occasions when you do grace us with that piping hot bowl of comfort. I don’t know what I love more, pho or beef noodle soup? It might be a tie.
So imagine my surprise when I saw a fairly simple recipe that took less than 4 hours to make! Could it be? Let’s find out.
Beef Noodle Soup
Makes about 4 servings
Recipe from Lucky Peach Presents 101 Easy Asian Recipes
2 tablespoon grape seed oil
2 pounds boneless beef shank meat, cut into 1-inch pieces
4 teaspoon salt
1 ½ tablespoon minced ginger
1 ½ tablespoon minced garlic
1 tablespoon gochujang (fermented chile paste)
2 tablespoon soy sauce
2 whole star anise
1 3-inch long cinnamon stick
2 tablespoon Shaoxing wine (cooking wine)
1 tablespoon brown sugar
1 tablespoon rice vinegar
10 cups water
1 tablespoon hondashi (bonito)
2 handfuls baby bak choy
8 ounces Yet-Ca-Mein (noodles)
⅛ sesame oil
- I was actually quite surprised at how little ingredients I had to purchase. I had to pick up the meat, ginger, hondashi, and bak choy, but I had everything else in my pantry. If you’re looking for gochujang, your best bet is a Korean supermarket. I also found the Shaoxing wine and hondashi in a Chinese/Taiwanese grocery store. Everything else should be pretty common in large chains across the country.
- I got to use my Dutch oven for this (yay) and heated it over medium-high heat with the grape seed oil (you can also use another neutral oil here). Add in the ginger and garlic, give it a quick stir for thirty seconds. You can still see my minced ginger and garlic in the photos – Howard gave me some flak for that. It’s my least favourite prep to do, so when they look “small” enough to me, I stop! Season the meat with 3 teaspoon of salt.
- This is what the cookbook calls the flavour party: add in the beef, gochujang, soy sauce, star anise, cinnamon, wine, sugar, and vinegar.
- Stir for a minute, add in the water and hondashi and stir until it’s dissolved. I stored my leftover hondashi in an airtight jar, as I could only find them in packets that were way more than the tablespoon needed.
- Once the broth starts simmering, turn the heat down to low to keep it on simmer state. Skim any froth, fat, or scum on the surface out with a ladle – but then remember to replace a ladle-ful of water for each ladle you discard.
- Partially cover the pot with a lid and let it simmer for 2 hours. I kept checking back at the hour to discard any froth on the surface and replacing each scoop with water. But you’re pretty much done here. You can cool it and chill it in the fridge for up to three days. Or eat it that same day.
- Boil some water and blanch the baby bak choy. Take them out with a slotted spoon and set aside. Then boil the noodles in the same pot of water that is now saturated with all that vegetable goodness in it. Drain and divide into servings. Place the bak choy on top, along with some slices of beef, and ladle in the hot broth over until just about covered.
- This is optional, season the broth with sesame oil. I preferred it without, while Howard thought it was way better with it.
Pair those piping hot bowls with some freshly fried scallion pancakes and it’s pretty close to the greatest meal ever. You’ve got your crispy and salty side dish to go with that hearty and filling noodle.
So what was the verdict?
This recipe was good, but just still not as good as the one you make. Howard refused to drink my broth here, but we all know that he gulps down the bowls you serve us at home.
Oh and because we’re in a condo, our place smelled like beef soup for a couple of days. That simmering time acted as an aroma diffuser for every corner of our place. I think I went through four mini candles before our home started to smell neutral again!
Sincerely,
Syl
