Beef Noodle Soup
A bowl of beef noodle soup is a hug you can taste.
Serves: 4-6
Preparation time: 10 minutes
Cooking time: 1 ½ hours
Ingredients:
- 500 g beef shin on the bone, chopped into chunks
- 2 large onions, roughly chopped
- 200 g carrots, chopped
- 2 cloves garlic, minced
- 2 thick slices ginger (or more if preferred)
- 1 tin (400 g) chopped tomatoes or 400 g fresh tomatoes
- 1 tbsp Chinese five-spice powder
- ⅓ cup soy sauce (low sodium preferred)
- 30 ml Shaoxing rice wine
- Salt to taste
- Vegetable oil (for frying)
- To finish
- Longevity noodles (long wheat noodles)
- Fresh vegetables: spinach, bok choy, or broccoli
- 5 sprigs spring onions, finely chopped
- Fresh chilli (optional)
- Fresh coriander (optional)
How To Make Beef Noodle Soup
- Heat 1 tbsp vegetable oil in a large pot.
- Fry onions until lightly golden.
- Add beef shin and brown the meat well for deeper flavour.
- Add ginger, garlic, carrots, and five-spice powder. Stir for about 1 minute until fragrant.
- Add tomatoes, soy sauce, and rice wine. Pour in boiling water until all ingredients are fully covered. Bring to a boil, then lower heat and simmer at least 90 minutes, or until the beef becomes tender.
- Season with salt to taste. Add fresh vegetables during the last few minutes so they remain crisp.
- Cook longevity noodles separately according to package instructions. Place noodles in bowls and ladle hot beef soup over them. Garnish with spring onions, chilli, and coriander.
Thanks for the good recipe