Taiwanese Beef Noodle Soup |
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Prep Time: 40 Minutes Cook Time: 230 Minutes |
Ready In: 270 Minutes Servings: 4 |
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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. 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 pounds meaty beef short ribs |
1 3/4 cups reduced-sodium chicken broth (14 ounces) |
10 ounces 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 |
Directions:
1. Bring water, soy sauce, rice wine, brown sugar, ginger, white parts of scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes. Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours. Let meat stand in cooking liquid, uncovered, 1 hour.
2. Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices. 3Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids. Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan. Add chicken broth and meat and reheat soup over moderately low heat.
3. Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender, about 7 minutes (14 to 15 minutes for linguine). Drain noodles well in a colander and divide among 4 large soup bowls.
4. Ladle broth over noodles and top with meat, scallion greens, bean sprouts, pickled mustard greens, cilantro sprigs, and red chile (if using).
5. *Available at some Asian markets.
6. **Available at some Asian markets and Uwajimaya (800-889-1928).
7. Cooks' note: Meat and beef broth can be cooked and strained 3 days ahead. Cool completely, uncovered, then chill meat in broth, covered. Skim fat before adding chicken broth.
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