Saturday, April 26, 2014

Beef Noodle Soup

Phyllis, this is for you. I hope you like it. Thanks to you, this is the first post ever since we moved back to the US. Compared to my first attempt of beef noodle soup posted back in July 2007, the recipe definitely has improved over the years. I don't exactly measure everything... so it's all my estimate. You can adjust the spices/ flavor to your like. 

Bundles of Baby Boy Choy, Noodles, 2 lb Beef Shank , 1 large Onion, 1 can 28oz crushed Tomatoes (I use San Marzano - less acidy) , 1 lb Carrots, 2 T or more Hot bean past (taiwanese style), soy sauce to taste
 Cut the beef shank to chunks.
Bring a pot of water to boil and gently put beef into the boiling water for about 2 - 4 minutes. Get the beef out and set aside.
 Cut onions and carrots.
Brown/ caramelize onions in a soup pot in mid heat.
Add beef (not juice) and hot bean paste to the pot and stir together until the meat is coated evenly with the bean paste about 2 minutes.
 Add tomato, carrots, and 8 - 10 cups water.

Add spices bag (from Taiwan, I think 99 Ranch has it) and soy sauce to taste. Bring the soup to boil then turn to low heat for soup to simmer for 3 hours until the meats are tender.  Scoop foam up if there is any.

Side dish - sour mustard

Mice garlic and julian the sour muster vegetable.

Heat 2 T vegetable oil. Add chili flakes and garlic for half minute then add sliced sour mustard vegetable and 1 - 2 T brown sugar. Stir and cook for about 2 - 3 more minutes.