Chinese Beef Noodle Soup
Easy Chinese Beef Noodle Soup recipe made with slow braised hearty beef bone broth, melt-in-mouth beef pieces, and rice noodles topped with crisp vegetables toppings. The best Asian beef noodle soup that anyone can simply make at home.
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Servings: 5
Calories: 405kcal
Ingredients
Beef Broth
- 2 kg Beef with Bones ( beef shank with bone or any meaty bones ) about 4.5lb
- 2 thumb Ginger sliced
- 1 bulb Garlic
- 3 Spring Onion ( white part of spring onion Or one onion)
- 3 Star anise
- 3 Bay leaves
- 1 Cinnamon stick
- 1 tsp Black pepper ( whole black pepper or powder )
- 1 tbsp Sugar
- 3 tbsp Soy sauce
- 5 g Beef stock cube ( ½ or 1 Beef bouillon stock cube ) optional
- 1 tsp Salt ( add more or less salt according to preference )
- 3 litre Water for broth
- 3 litre Water for blanching
To Serve
- 100 g Dried rice noodles ( pre-soaked in water for 1 hour )
- Coriander ( chopped )
- Bean sprouts blanched
- Fresh chilli ( sliced )
- Lime wedges
Instructions
Blanch The Beef
- First blanch the beef to remove the impurities from the bones. Fill the large pot with water about 3 litre, bring it to boil and place the beef. Boil for 6-8 minutes then drain all the water out. Rinse the beef bones with cold running water. ( Water should be cover the beef bones. )
Beef Broth
- Place the beef back in the large pot, fill about 3 litre cold water. Add ginger, garlic, spring onions, cinnamon, star anise, bay leaves, soy sauce, sugar, beef stock cube and black pepper. Bring it to boil, once it start boiling, turn down the heat, close the lid and simmer with low-medium heat for 1.5 to 2 hours, until the beef is tender.
- Once the beef is tender, strain the beef, bones and herbs out from the broth. Discard the beef bones and herbs. Cut the meat into small bite size pieces and set it aside.
- To season the beef broth, make a taste test and add salt and black pepper powder. Keep it warm. ( If the soup broth is too thick, you can add a bit more water according to your desire consistency. )
To Serve
- Boil the pre-soaked rice noodles in the hot boiling water for 1-2 minutes until soften. ( Or boil according to the packet instructions. ) Then blanch the bean sprouts for few seconds.
- Place the noodles in the serving bowl pour the beef broth in. Topped with beef pieces, blanched bean spouts, chilli slices, chopped coriander and lime wedges.
Notes
- How to serve - It taste best to serve straight away while the beef broth is hot. Once it is cool down it can be changed into jelly like texture because of the gelatine from the beef bones.
- How to store - You can store the left over beef stock in an clean air-tight jar or container. It usually last for up to 1 week in a fridge and up to 1 month in an freezer.
- How to reheat broth - Reheat on the stove or in microwave piping hot just before serving.
- Noodles to serve - You can serve with rice noodles, egg, wheat, or udon noodles of your choice. Blanch or boil the noodles just before serving with the beef broth.
- Toppings - Customize the toppings by adding any of your favourite blanched or fresh vegetables, fresh chillies or chilli oil.
Nutrition
Calories: 405kcal | Carbohydrates: 22g | Protein: 55g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 1498mg | Potassium: 1002mg | Fiber: 1g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 6mg
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