Taiwanese Beef Noodle Soup

• Meat

  • 3 lb Beef chuck
  • 6 lb Beef marrow
  • 1 Beef sauce
  • 1 lb Chicken feet

• Produce

  • 4 Bay leaf
  • 1 Carrot, large
  • 2 Chilies, whole red dried
  • 1 Daikon, large
  • 10 Garlic clove
  • 1 Ginger
  • 3/4 inch Ginger
  • 9 Green onion
  • 1 Herb bag
  • 2 Onion, medium
  • 1 Pickled mustard green

• Refrigerated

  • 1/4 cup Fermented tofu

• Canned Goods

  • 1 Beef stock
  • 1/2 cup Tomato paste

• Condiments

  • 1 tbsp Caramel sauce, thick
  • 2 tbsp Chili black bean sauce
  • 1/2 cup Soy paste
  • 3/4 cup Soy sauce

• Pasta & Grains

  • 2 lb Noodles

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 tbsp Cinnamon
  • 1 Cinnamon
  • 1 Cinnamon stick
  • 2 Cloves, whole
  • 1 tsp Coriander seed
  • 1 tsp Fennel seeds
  • 1/2 tsp Five-spice powder
  • 1 tsp Peppercorn, whole black
  • 1 1/2 tsp Peppercorns, black
  • 1 Salt
  • 1 Star anise
  • 1 Star anise, whole

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Liquids

  • 13 cups Enough water to almost cover the bones
  • 3 cups Water

• Other

  • Garnish
  • 1 lb Pork hock or trotters, sawed into 2 inches thick

Found on curiousnut.com

Description

Ingredients

• Beef stock
• 6 lb beef marrow, sawed into 2 inches thick
• 1 lb pork hock or trotters, sawed into 2 inches thick
• 1 lb chicken feet
• 1 medium onion, roughly chopped
• 6 garlic cloves, bruised
• 1 ginger, sliced
• 5 green onions, cut into 3 length
• 1 large carrot, roughly chopped
• 1 tsp whole black peppercorn
• 1 star anise
• 1 cinnamon stick
• 2 bay leaves
• Enough water to almost cover the bones (about 13 cups)
• Beef sauce
• 3 lb beef chuck, 1½ cubed
• 1 medium onion, roughly chopped
• 4 garlic cloves, bruised
• ¾ inch ginger, sliced
• 3 green onions
• 2-3 whole red dried chilies
• 1 large daikon, cut into 1 thick
• ¾ cup soy sauce
• ½ cup soy paste
• ½ cup tomato paste
• ¼ cup fermented tofu (see note 1)
• 2 - 4 tbs chili black bean sauce (more or less depending on how spicy you want)
• 2 tbs brown sugar
• 1 tbs thick caramel sauce (for color)
• 3 cups water
• Salt, pepper and sugar to taste
• Herb Bag
• 1 whole star anise
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1½ tsp black peppercorns
• 1 tbs cinnamon (cassia) chips
• 1 cinnamon (ceylon) stick
• 2 whole cloves
• ½ tsp five spice powder
• 1 tsp coriander seed
• 2 bay leaves
• 2-3 lb noodles (see note 2), cooked according to package directions
• Garnish
• Scallions, chopped
• Pickled mustard green, diced (see note 3)

Directions

• In an 8 quart or larger stock pot, add the beef marrow, pork hock and chicken feet. Add cold water to over them by 1 inch. Bring the liquid to boil. Once boiled, remove the scum that surfaces. Drain and rinse the bones.
• Place the bones back into the pot. Add the rest of the ingredients for the stock and bring it to a boil. The water does not have to cover the bones. There will be excess water from the bones and vegetables. Once the water has boiled, cover the pot and simmer on low for at least 6 hours. Best if its 12-18 hours.
• Remove the grease from the surface and strain the stock. If you want, you can cook a second round of stock with the same bones (I do that). It wont be as concentrated as the first but its still good stock.
• In a large saucepan or pot, brown the beef over medium high heat. Set aside.
• In the same pan or pot, char the onion, garlic, ginger, green onions and dry chilies. Add the beef and stir to combine. Add the rest of the sauce. The beef will start to absorb the sauce. Add the water and herb bag. Bring the liquid to boil.
• Once boiled, cover and simmer on low for 2 - 3 hours until the beef is soft to your liking. Season with salt and pepper. This sauce is meant to be super concentrated and on the salty side. Remove the grease but dont discard it. Use this chili grease to fry the pickled mustard green.
• Add some noodles to a bowl and top with beef. Add the bone stock and beef sauce at 3:1 ratio stock to sauce. So for every 3 cups stock, you add 1 cup sauce. Taste and adjust according to your liking. If its not salty, add some salt. If its too salty, add more stock. If you want it spicier, add chili black bean sauce. Top with pickled mustard green and green onions. Serve immediately.