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Taiwanese Beef Noodle Soup

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Taiwanese Beef Noodle Soup

Ingredients

  • 2.5 lbs. beef bones (mine were beef marrow bones)
  • 2.5 lbs. beef shank (mine had bone in the middle)
  • 2 g whole star anise (about 2)
  • 2 g (1 tsp) fennel seeds
  • 2 g angelica roots
  • 2 g dried orange peel (about 4 pieces)
  • 6 g (1 tbsp) sichuan peppercorns
  • 6 g cassia buds
  • 6 g (1 tbsp) cinnamon bark
  • 6 g cinnamon sticks (two 3-inch sticks)
  • 4 tbsps vegetable oil
  • 6 green onions, 4 chopped into 3-inch pieces, 2 finely sliced for topping
  • 12-14 garlic cloves, peeled and smashed
  • 2-inch piece of ginger, peeled and sliced lengthwise about 1/8-inch thickness
  • 4 thai bird chiles, halved and seeded
  • 1 oz rock sugar or 2 tbsps dark brown sugar
  • 3/4 cup hot bean paste
  • 1 cup soy sauce
  • 1/2 cup spicy fermented bean curd
  • 1/4 cup tomato paste
  • 1 tbsp black peppercorns
  • 2 large bay leaves
  • 4 1/2 tbsps soy paste
  • 2 1/2 tbsps dark soy sauce
  • noodles of your choice
  • baby bok choy for garnish (optional)
  • chili oil for garnish (optional)
  • other spicy chili pastes of your liking (optional)
  • fresh cilantro for garnish (optional – i omitted)
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Published 2014-09-09 13:29:13 (2 years ago).

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