Updated: Mar 1
Beef noodle soup is to Taiwan just like ramen is to Japan: beef noodle soup is one of the most popular dishes in Taiwan. As it exists in various forms throughout East and Southeast Asia, it is hard to trace the origins of this dish. However, it has been said that the Taiwanese red-braised beef noodle soup was modified from the Sichuan red braised beef by the Kuomintang veterans in Taiwan. While there are many variations to beef noodles, red braised beef noodle soup is considered the most common type.
1 Chinese Spice Braising Packet (contains cinnamon, star anise, bay leaves cardamom, licorice, basil leaf and black pepper)
½ lb Ribeye with the bone (brisket, shank or sirloin also works)
¼ Onion (chopped)
2 cloves of Garlic (minced)
1-2 Leek or scallion stalks (chopped)
1 tbsp Soy Sauce
3 tsp Dashi (Soup Stock) Powder
~1 cup of Whisky (150mL)
3 tsp Korean Chili Powder
1 tsp Red Pepper (chopped)
1 Canned Crushed Tomatoes with Basil
Shio Koji (Japanese marinade made with fermented rice malt and salt)
Vegetables to eat with beef noodle soup (recommendations: bok choy and spinach)
(Optional) Marinade the meat with shiokoji a day before, which would make the meat juicy and tender.
Fill a medium pot ¾ of the way up with the Chinese braising spice packet; cover and heat to boiling on high. Set aside for later use.
Blanch* the meat and set aside. Reserve ½ cup of the cooking water. (Optional) If you used ribeye with bone, keep the bone and blanch with the meat to make bone broth.
Sauté the minced garlic, onions and leek (or scallion) until fragrant.
Toss the red pepper, Korean chilli powder, dashi powder, and soy sauce into the pot and stir-fry with the vegetables.
Add 3 tbsp of tomato sauce (crushed tomato with basil can) and keep stir-frying it (add more if you want a stronger tomato taste).
Pour the soup you cooked with the Chinese braising spice packet and the beef broth into the pot and add a cup of whisky then let it boil. Note: you can taste it and add more brown sugar if you feel your soup is too salty/pungent.
Add the beef into the pot. Turn the heat on low and let it simmer for at least 20 minutes or until the alcohol taste cooks out.
While waiting, cook the noodles and vegetables (optional) you want to add on the side.
Once your noodles and vegetables are ready, combine it in a bowl with the soup and enjoy!
*Blanching meat — cover the meat/bones with cold water and brought to a boil.