Beef noodle soup

INGREDIENTS for 4-6 servings

Meat department

• Beef bones - 1.5-2 lbs

Produce department

• Onion, large - 1, halved

• Ginger, thumb sized - 1

• Green onions - 2

Spice rack

• Bay leaves - 4-6

DIRECTIONS

1. Preheat oven to 400F to roast beef bones, onions (2 halves) and ginger (1 piece) for 20 mins.

2. In a soup pot, use medium to low heat to lightly toast the green onions and bay leaves.

3. Transfer the roasted ingredients to the soup pot and add water (3000cc).

4. Bring the broth to boil. Adjust the heat to keep the broth simmering with the lid on for at least 4 hours.

5. Strain out all the ingredients and discard. The broth is ready for immediate use.
   For storage, let the broth cool and refrigerate overnight. Skim away the solidified fat and transfer to sealed containers for longer storage.

INGREDIENTS for 4-6 servings

Meat department

• Beef, chuck short ribs, boneless - 2-3 lbs, cubed 1.5"

Produce department

• Garlic, minced - 3 tbsp (or 8-10 cloves, chopped)

• Ginger, 1/2" thick slices - 4

• Green onions - 2, chopped 2"

• Onion - 1-2, diced 1/2" (or 1, finely julienned)

• Tomatoes - 2, cubed

Condiments aisle

• Olive oil - 1 tbsp

Spice rack & Baking aisle

• Salt - 1/2 tsp

• Rock sugar (or white) - 1 tsp

• Bay leaves - 2

• Cardamom, whole - 2, cracked

• Cinnamon sticks - 1

• Fennel seeds - 1 tsp

• Nutmeg, whole - 1, cracked

• Sichuan peppercorn - 1/2 tbsp (or 2 tbsp for more Sichuan flavor 川味)

• Star anise - 3

• White pepper powder - 1/4 tsp

International aisle

• Soy sauce - 1/2 cup

• Sesame oil - 1 tsp

Specialty items

• Soybean paste - 1 tbsp
  Substitute: soybean paste, hot 1 tbsp

• Chili bean paste, hot - 1 tbsp

• (Optional) Taiwanese BBQ/satay sauce - 1 tbsp

• Michiu (Taiwanese "Honbiou" cooking rice wine) - 1/4 cup

Other goodies

• Beef broth - 3000cc
  Substitute: water 3000cc + beef bouillon 1/2 tbsp

DIRECTIONS

1. Place beef meat cubes in a soup pot. Add water to cover all the beef ingredients. Bring it to a boil. Leave the pot boiling for 10-15 minutes. Pour out the muddy water. Rinse the beef ingredients thoroughly under fresh water until all the scums are rinsed away. Set aside.

2. In a small pan, lightly toast the spices over low heat for 2 mins. Pack the toasted spices in a spice bag or ball so it's easier to pick out from the broth later.

   • Bay leaves - 2

   • Cardamom, whole - 2, cracked

   • Cinnamon sticks - 1

   • Fennel seeds - 1 tsp

   • Nutmeg, whole - 1, cracked

   • Sichuan peppercorn - 1/2 tbsp (or 2 tbsp to make it more Sichuan style)

   • Star anise - 3

3. In a soup pot, heat olive oil (1 tbsp) over high heat. Add ginger slices (4), garlic (minced 3 tbsp or chopped 8-10 cloves) and green onions. Stir to avoid burning and cook until fragrant.

4. Add cubed onions. Cook until the onion slices are translucent.

5. Push the ingredients to one side. Add the blanched beef to the pot and sauté until the outside browns.

6. Change the heat to medium. Add the soybean pastes (1 tbsp or each kind, or 2 tbsp of one kind) and Taiwanese BBQ sauce (1 tbsp). Stir until all the ingredients are coated.

7. Add soy sauce (1/2 cup), michiu (1/4 cup), sesame oil (1 tsp), rock sugar (1 tsp), white pepper powder (1/4 tsp), and chopped tomatoes. Stir frequently and allow the mixture to lightly boil for 5 mins.

8. Make some room in the pot to place the spice pack at the bottom. Add enough beef broth (or water + beef bouillon 1/2 tbsp) (2-3 cups) such that the liquid just about cover all the ingredients. Allow the mixture to cook for 45 mins. This step isn't necessary but gives the beef more flavor.

9. Add the remaining beef broth (or not if intended as a stew). Bring the soup to a boil and change the heat to low to simmer for another 45-60 mins, or until the beef is tender.

INGREDIENTS

Produce department

• Garlic, minced - 1 tbsp

• Ginger, minced - 1 tbsp

• Red pepper - 1, seeds removed, chopped

Condiments & Baking aisle

• Olive oil - 1/2 tbsp

• Sugar - 1/2 tsp

International aisle & Specialty items

• Soy sauce - 1/2 tsp

• Sesame oil - 1/2 tsp

• Asian pickled mustard green - 8-9oz (1 pack), rinsed, chopped 1/4 or less

DIRECTIONS

1. In a sauté or frying pan, heat a little olive oil (1/2 tbsp) over medium heat. Add chopped red pepper (1 tbsp), minced ginger (1 tbsp) and minced garlic (1 tbsp). Sauté until fragrant

2. Add chopped Asian pickled mustard green, sugar (1/2 tsp), soy sauce (1/2 tsp) and sesame oil (1/2 tsp). Sauté for 5-7 mins to make sure everything is mixed well.

INGREDIENTS

Produce department

• Green onions, chopped

• Cilantro, coarsely chopped

International aisle & Specialty items

• Noodles, Wu-Mu Box Dry thin or yellow - 4oz per serving
  Alternative measuring method: Use the index finger and thumb to form a 1" to 1-1/2" circle. This is how much dry noodles to grab per serving.
  Substitute: Any Asian noodles at the store

DIRECTIONS

1. Set out the soup bowls. For each bowl, pour 2 cups of the broth from the beef pot to each bowl.

2. Cook the noodles in a separate pot of water as instructed by the package. The thin noodles generally takes only 3 mins to cook in the boiling water.

3. Transfer the cooked noodles to the bowls. Use chopsticks or fork to loosen the noodles. Add more broth if desired.

4. Complete the bowl with the beef, sautéed pickled greens, and some quick-blanched veggies (Thin leafy greens like spinach can be added raw and mixed into the broth as he heat from the noodle soup will take care of the cooking). Garnish with chopped green onions and cilantro.