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Taiwan Beef Noodle Soup Recipe Red Braised Beef Noodle
Recipe by Ethan Wong
Visit 3thanwong.com for more
Notes
Serving Suggestion
Serve with hand-pulled noodles and chopped scallion over it. (
Make your own noodles at home
)
Prep Time
15
mins
Cook Time
1
hr
30
mins
Total Time
1
hr
45
mins
Course
Main Course
Cuisine
Chinese
Difficulty
Medium
Servings
3
people
Ingredients
Metric
Imperial
1x
2x
3x
▢
500
g
Beef Chuck
▢
1
cup
Carrot
▢
1
cup
Radish
▢
2
tbsp
Bean Paste
(Dou Ban Sauce or Taucu)
▢
3
tbsp
Tomato Sauce
(options – Ketchup or Tomato Paste)
▢
1
stick
Cinnamon
▢
2
pcs
Star Anise
▢
2
pcs
Bay Leaf
▢
1/2
tsp
Clove
▢
1/2
tsp
Five Spice Powder
▢
1
chunk
Ginger
▢
2
liters
Water
▢
5
tbsp
Soy Sauce
▢
3
tbsp
Oil
▢
to taste
Salt
▢
to taste
Sugar
Instructions
Cut beef into cubes.
Cut red carrot and radish in to bite-size.
Clean and roughly cut ginger with skin on.
Preheat stockpot with cooking oil.
Add beef cubes and sear to brown.
Switch heat to medium and add cut ginger and fry to aromatic.
Add cinnamon stick, clove, star anise, bay leaf, and five spice powder in and lightly toss it.
Add tomato sauce and bean paste and thoroughly fry it.
Add soy sauce and then switch heat to high.
Add water.
Add red carrot and radish. Bring to a boil then reduce to a simmer. Simmer for
60 minutes
.
After 60 minutes, taste the broth and season with salt and sugar to your personal preferences.
Nutrition
Sodium :
1968
mg
Calcium :
104
mg
Vitamin C :
10
mg
Vitamin A :
7256
IU
Sugar :
9
g
Fiber :
4
g
Potassium :
893
mg
Cholesterol :
115
mg
Calories :
506
kcal
Saturated Fat :
10
g
Fat :
34
g
Protein :
37
g
Carbohydrates :
16
g
Iron :
6
mg
Allergy :
Eggs, Gluten, Meat
*These Nutritional Values have not been evaluated by the Food and Drug Administration