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puffybelly

Reged: 02/04/05
Posts: 99
Taiwanese Noodle Soup...substitute chicken for the beef
      02/09/05 06:32 AM

I found this recipe on Epicurious...I think I would use rice noodles and leave out things like the dried tangerine peel but you can change this around to suit your tummy. I think I will make it this weekend...with chicken or shrimp.

TAIWANESE BEEF NOODLE SOUP

This rich soup is hearty enough to serve as a main course. Dried tangerine peel and star anise impart an exotic note, and pickled mustard greens provide contrast to the beefy broth.

5 cups water
1 cup soy sauce
1 cup Chinese rice wine or medium-dry Sherry
1/4 cup packed light brown sugar
1 (1-inch) cube peeled fresh ginger, smashed
1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped
3 garlic cloves, smashed
10 fresh cilantro stems plus 1/2 cup loosely packed fresh cilantro sprigs
2 (2-inch-long) pieces Asian dried tangerine peel*
4 whole star anise
1/4 teaspoon dried hot red pepper flakes
2 1/2 lb meaty beef short ribs
1 3/4 cups reduced-sodium chicken broth (14 oz)
10 oz dried Chinese wheat noodles* or linguine
1 cup fresh mung bean sprouts
4 tablespoons Chinese pickled mustard greens**
1 (4-inch-long) fresh red chile (optional), thinly sliced
Special equipment: cheesecloth

Bring water, soy sauce, rice wine, brown sugar, ginger, white parts of scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes. Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours. Let meat stand in cooking liquid, uncovered, 1 hour.

Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices. 3Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids. Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan. Add chicken broth and meat and reheat soup over moderately low heat.

Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender, about 7 minutes (14 to 15 minutes for linguine). Drain noodles well in a colander and divide among 4 large soup bowls.

Ladle broth over noodles and top with meat, scallion greens, bean sprouts, pickled mustard greens, cilantro sprigs, and red chile (if using).

Cooks' note:
Meat and beef broth can be cooked and strained 3 days ahead. Cool completely, uncovered, then chill meat in broth, covered. Skim fat before adding chicken broth.

*Available at some Asian markets.
**Available at some Asian markets and Uwajimaya (800-889-1928).

Makes 4 main-course servings.
Gourmet
February 2005


Epicurious.com © CondéNet, Inc. All rights reserved


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