TAIWANESE BEEF NOODLE SOUP

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

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.

[edit] Ingredients

• 5 cups water
• 1 cup soy sauce
• 1 cup Chinese rice wine or medium-dry sherry
• 1/4 cup packed light brown sugar
• 1 (1-inch) cube peeled fresh ginger, smashed
• 1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped
• 3 garlic cloves, smashed
• 10 fresh cilantro stems plus 1/2 cup loosely packed fresh cilantro sprigs
• 2 (2-inch-long) pieces Asian dried tangerine peel
• 4 whole star anise
• 1/4 teaspoon dried hot red pepper flakes
• 2 1/2 lb meaty Beef short ribs
• 1 3/4 cups reduced-sodium chicken broth (14 oz)
• 10 oz dried Chinese wheat noodles* or linguine
• 1 cup fresh mung bean sprouts
• 4 tablespoons Chinese pickled mustard greens
• 1 (4-inch-long) fresh red chile (optional), thinly sliced

[edit] Directions

1 - Boil Soy sauce , rice wine, ginger, scallions, garlic , cilantro , tangerine , red pepper flakes in water. Simmer for approx 10 - 12 minutes.

2 - Add the short ribs and cook for another 2.5 hours.

3 - Cut meat in 1/2 inch slices. add chicken broth and allow soup to simmer.

4 - Cook noodles in boiling water for 7- 10 minutes. Drain and add to soup.

[edit] Other Links

[edit] See also