Braised Beef Noodle Soup
Beef with tendon is first stir-fried with spicy bean paste until fragrant, then slow-simmered, and paired with carrots and bok choy to create this rich, hearty braised beef noodle soup.
Ingredients
bone-in beef (cut into chunks)
500g
carrot (cut into thick slices, reserved for shaping)
200g
bok choy
3
noodles
250g
spicy doubanjiang (braising ingredients)
3tbsp
red fermented soybeans (braising ingredients)
1tbsp
mixed braising spice pack (braising ingredients)
1
old ginger (braising ingredients)
1
cooking wine (braising ingredients)
to taste
rock sugar (braising ingredients)
to taste
black cardamom (braising ingredients)
3
dried tangerine peel (braising ingredients)
50g
MSG (A ingredients)
a pinch
sugar (A ingredients)
a pinch
stock (A ingredients)
4
Instructions
1
Preparation
Wash all ingredients thoroughly. Cut the beef into chunks; cut the carrots into thick slices and reserve for shaping.
2
Braising
First sauté the spicy doubanjiang from the braising ingredients in oil until fragrant, then add the remaining braising ingredients, beef chunks, and thick carrot slices. Simmer over low heat until all ingredients are tender.
3
Assembly
Cook the noodles and place them in a serving bowl. Blanch the bok choy and set it on top of the noodles. Scoop beef chunks and braising broth into the bowl until it is about 80% full.
