How to Make Ultimate Chinese Beef Noodle Soup

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chinese beef noodle soup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chinese Beef Noodle Soup is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Chinese Beef Noodle Soup is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook chinese beef noodle soup using 33 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Chinese Beef Noodle Soup:

1. Make ready 1 kg Beef bones (optional)
2. Make ready 2 kg Beef (I used "beef finger meat" but shank and chuck are great)
3. Make ready 2 tsp whole coriander seeds
4. Get 2 tsp whole fennel seeds
5. Prepare 1 tsp whole cloves
6. Take 6 pods star anise
7. Make ready 1 orange peel
8. Take 2 sticks cinnamon
9. Take 2 tsp Szechuan peppercorns
10. Prepare 8-10 bay leaves
11. Take 3/4 cup oil
12. Prepare 2 onions, sliced
13. Prepare 12 cloves garlic, smashed
14. Prepare 4 red chiles, halved
15. Take 10 scallions, cut into thirds
16. Prepare 100 g fresh ginger, sliced
17. Take 130 g Rock Sugar
18. Get 3 tbsp Doubanjiang (bean paste)
19. Make ready 3 tbsp La Doubanjiang (spicy bean paste)
20. Make ready 1 cup light soy sauce
21. Get 1 cup dark soy sauce
22. Make ready 1 cup Shaoxing wine (or rice wine)
23. Get 2 tbsp black vinegar
24. Get 4 tomatoes, quartered
25. Take 4 tsp MSG or salt
26. Get 1-3 tsp Chili Oil for serving (see recipe)
27. Make ready Cilantro for serving
28. Take Scallions for serving
29. Make ready 1/2 tsp Black Vinegar for serving
30. Get 1 tsp Sesame oil for serving
31. Prepare 1 tsp soy sauce for serving
32. Make ready pinch fresh ground white pepper for serving
33. Make ready 1 portion wheat noodles for serving

Instructions to make Chinese Beef Noodle Soup:

1. (optional) For extra beefy flavour, make beef stock with the bones by boiling them in water with your largest stock pot. After about 5 minutes there will be a lot of scum on top, so use a strainer to skim off the scum every couple of minutes until the stock produces no more foam. It should look a bit green and oily when finished (see pic). Reduce heat to keep it simmering for 1-3 hrs to extract maximum flavour. Alternatively, you can skip this step just use water
2. While stock is simmering, blanch your beef to remove impurities. In a clean pot, boil just enough water to cover your beef and then add the beef and keep it boiling for 1-2 minutes. Remove the beef, rinse in clean water, cut into eating sized chunks. Discard the scummy water from this step.
3. Make spice ball by placing coriander, fennel, cloves, cinnamon, star anise, orange peel, Szechuan peppercorns, and bay leaves into a spice ball or spice bag.
4. In a wok or large pan over medium-high heat, pour in vegetable oil. Once heated, add the onions, garlic, chilis, scallions, ginger, rock sugar, and bean pastes. Cook until the onions start to become translucent.
5. Add Shaoxing wine, allow some alcohol to cook off, then add soy sauces.
6. Add the sliced beef, spice ball, and tomatoes. Stir fry for about 10 minutes.
7. Go back to your beef bone stock and remove all the bones, then strain it into a large bowl to remove all the sediment at bottom of pot.
8. Combine beef bone stock and beef with braising liquid/spices/vegetables in a large pot. Simmer on low heat for at least 2 hours until flavours combine and meat is tender.
9. Check occasionally and skim off any scum on the top. When almost finished simmering, taste the broth and season. I usually add 2-4 tsp of MSG at this point.
10. Remove spice bag, or if you didn't use bag, remove the meat and tomatoes and then strain out the remaining solids. Add meat and tomatoes back to broth.
11. To serve, put light soy sauce, sesame oil, black vinegar, and ground white pepper in bottom of each bowl. Add broth and noodles, and top with chili oil, thinly sliced scallions, and lots of cilantro.
12. ENJOY!

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