Chinese Beef Noodle Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
4
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Calories
739 kcal
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Course
Main Course, Soup
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Cuisine
Chinese
Chinese Beef Noodle Soup
Description
Chinese Beef Noodle Soup features beef shank simmered for hours to develop tender meat and a flavorful broth. Aromatic vegetables such as red onion, garlic, leek, and tomato are stir-fried with doubanjiang, a chili bean paste, to build complex umami and spicy notes. Spices including star anise, cinnamon, clove, and Sichuan peppercorn infuse the broth with warmth and scent.
The beef simmers gently in stock after initial searing to achieve tenderness, while the broth is strained to achieve clarity and flavor concentration. The soup is seasoned with soy sauce and salt to balance the savory and spicy profile. Cooked noodles are served with the broth and beef, garnished with fresh green onion and coriander, adding brightness and herbaceous contrast.
This dish works well as a warming, fragrant meal featuring a mix of textures from tender beef, silky noodles, and a rich yet clear broth. The careful layering of spices and aromatics builds the characteristic flavor of the soup. It is best enjoyed fresh and hot.
Ingredients
- 1000 g beef shank or sirloin
- 2 L beef bone stock or pork stock
- 2 tbsp. vegetable oil
- 1 tomato medium size
- 1/2 red onion
- 2 leek
- 2 onion
- 2 garlic sliced, cloves
- 2 tbsp. doubanjiang
- 2 tbsp. soy sauce light
- Pinch of salt to taste
- green onion for garnishing, chopped
- Coriander
- Coriander for decorating
- noodles , for 3-4 servings
Spices
- 2 bay leaf
- 2 star anise
- 1 tsp. Sichuan peppercorn
- 1 cassia cinnamon small bark or Chinese cinnamon
- 1/2 tsp. clove
- 1 nutmeg small
- 1 cardamom Chinese
Instructions
- Cut beef into larger chunks and then place in a large pot with enough cold water. Throw one spring onion and several ginger slices, bring to a boil and then pick the beef chunks out (so there will be no floating dirt on the meat and we can skip rinsing process.) Drain.
- Heat up around 2 tablespoons of oil in a deep stewing pot and fry doubanjiang for half minute over slow fire, then place garlic, ginger, leek onion and red onion in, fry until aromatic.
- Return cooked beef and stir for several minutes until the beef is slightly browned, place tomato wedges and add warm stock to cover all the content. Bring to boil and then slow down the fire and simmer for around 1 hour.
- Pick the beef out and strain the liquid to remove cooked vegetables and spices, add salt to taste (the soup can be slightly salty compare with common soups)and simmer for another 15-20 minutes.
- During this period, cook noodles according to package instructions. You can either serve wide noodles or thin noodles. Transfer noodles to serving bowl, pour in soup base and top with beef. Garnish chopped green onion and decorate with coriander.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 739 kcal
% Daily Value*
| Calories | 739kcal | 37% |
| Carbohydrates | 90g | 30% |
| Protein | 57g | 114% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 58mg | 19% |
| Sodium | 1510mg | 63% |
| Potassium | 1919mg | 41% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 8.2mg | 9% |
| Calcium | 166mg | 17% |
| Iron | 8.8mg | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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