Taiwanese Spicy Beef Noodle Soup Calories
Taiwanese beef noodle soup is my favorite type of dish. A 1 pot meal that is slowly cooked to striking every note on the palate. In Taiwan, it is served in nigh every restaurant and many consider it to be the national dish. Every family has their own variation and secret recipe.
This recipe calls for a Chinese aromatic herb bundle called lu bao, I found it in my local Asian market, you can pick some up here if yous don't take one virtually you lot. The spice packet is a combination of assorted spices like star anise, cinnamon, bay leaves, ginger, fennel seeds, cumin seeds, coriander seed, Sichuan peppercorns and five spice powder.
The other ingredient that I had never had earlier is spicy mustard tuber. These little crunchy $.25 add together a wonderful texture and flavor to the soup. I vicious in love with information technology and now utilise it all the time.
If you are short on fourth dimension, yous can easily make this Taiwanese beef noodle soup in your Instapot but the stove tiptop works simply fine too, it just takes a niggling longer to go the beef tender to autumn off the bone.
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Taiwnanese Beef Noodle Soup
A succulent one pot meal that is hits every annotation on the palate.
Servings 4
Calories 1190 kcal
Ingredients
- 3 pounds beef shank i.4 kg, cut into ii-inch chunks
- 2 tablespoons oil
- 2- inch slice of ginger smashed
- 6 cloves garlic smashed
- 3 scallions cut into ii-inch segments
- 1 onion cut into wedges
- 1 to mato cutting into wedges
- 4 dried chilies cut in one-half
- ane tablespoon tomato plant paste
- 2 tablespoons spicy bean paste douban jiang
- 2 teaspoons saccharide
- one/2 cup soy sauce
- 1/2 cup Shaoxing wine
- viii cups water to brand the soup goop
- 1 Chinese effluvious herb packet lu bao
- 32 ounces fresh wheat white noodles
- A pocket-sized scattering of bok choy for each serving
- Cilantro finely chopped
- Scallions finely chopped
- Pickled mustard tubers
Instructions
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Boil enough water in a pot to boil all of your beef. Once the h2o is humid, add the beef. Permit it come back up to a eddy, and boil for 1 minute. Strain in a colander and rinse thoroughly.
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Next, in some other pot, Add the oil, crushed ginger, garlic, scallions, and onions . Saute to lightly caramelize. Let the onion turn translucent. Add the tomato plant and dried chilies.
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Next, add the meat to the pot. Add the tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.
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Pour 8 cups of water into the pot. Add together the spice packet. Bring to a low boil
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Cover and cook the soup on a low simmer for three-4 hours.
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When the instant pot timer is up, carefully release Eddy the noodles per bundle instructions, and in the last infinitesimal or two of the noodles cooking, throw your bok choy in and blanch until just tender.
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Serve each bowl of Taiwanese beef noodle soup with a serving of noodles, a few stalks of bok choy, and sprinklings of finely minced cilantro, scallions, and Chinese pickled mustard tubers.
Calories: 1190 kcal | Carbohydrates: 175 g | Protein: 69 one thousand | Fat: 19 g | Saturated Fat: eight g | Cholesterol: 80 mg | Sodium: 2499 mg | Potassium: 1079 mg | Fiber: six thousand | Sugar: v g | Vitamin A: 540 IU | Vitamin C: 11 mg | Calcium: 89 mg | Iron: 6 mg
Source: https://www.internationalcuisine.com/taiwanese-beef-noodle-soup/
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