Taiwanese beef noodle soup (4-6 servings

• Meat

  • 3 lbs Beef short ribs

• Produce

  • 4 Bay leaves, fresh
  • 1 3-inch knob Ginger
  • 12 stalks Green onion
  • 1 lb Mustard greens
  • 1 Onion, large
  • 1 Pickled asian mustard greens
  • 2 Thai chili, red or green

• Canned Goods

  • 1 cup Beef broth, store-bought low-sodium

• Pasta & Grains

  • 1 lb Noodles, Asian

• Baking & Spices

  • 15 tsp Brown sugar
  • 1 tbsp Salt
  • 3 Star anise

• Oils & Vinegars

  • 1 Cooking oil
  • 1 tbsp Rice vinegar
  • 1/2 cup Vinegar

• Beer, Wine & Liquor

  • 1 cup Chinese rice wine

• Liquids

  • 4 cups Water, HOT
  • 2 cups Water

• Other

  • 6 Tbsp of dou ban jiang (Chinese broad bean paste
  • 2 Tbsp of Sha Cha jiang (Taiwanese BBQ sauce

Found on whattocooktoday.com

Description

Directions

• Packed the chopped mustard greens in a 1 quart-size glass jar. Bring 2 cups of water to a boil. Add in vinegar, brown sugar, and salt and stir to make sure sugar is dissolved. Pour this brine into the glass jar. Gently push the mustard greens down to make sure its submerged in the brine. Once everything cool down, its ready to use. Keep in the refrigerator for up to 1 week
• Preheat dutch oven or any heavy-bottom pot. Separate the beef into three batches. Add in 1 Tbsp of oil and put in first batch of the short ribs chunks and 1 tsp of brown sugar. Let the sugar caramelized and the beef browned on all sides. Do not overcrowd the pot or the beef will not brown nicely. Repeat until you are done browning all the beef. Place the beef in a large platter and set aside for now
• Place the onion (cut-side down) on the open fire on stove-top. If your stove is electric, you can char the onion in the oven. Add another 1 Tbsp of cooking oil into the pot you use to brown the beef earlier. Add in the charred onions, green onion stalks, ginger, star anise, fresh bay leaves and stir fry until you smell nice aromas, about 5 minutes
• Add in the seasoning ingredients and stir fry for another 2 minutes. Add the browned beef into the pot and stir to mix everything. Pour in the hot water just until enough to cover the beef. Bring back to boil and once it boils, lower the heat, cover the pot and let it cook for the next 1 1/2 - 2 hours or until the short ribs are tender and you can easily pull it apart with fork. I actually need almost 3 hours to get to this point. So, observe yours
• Once the beef is ready, carefully pick the beef out from the pot and place them back on the platter. Strain the soup base into another clean pot and discard the rest of the solid. Add 1 cup of good quality store-bought beef broth and rice vinegar into the pot, bring it back to a boil and have a final taste. It should be savory, somewhat spicy, and just a hint of tartness..just a hint, not too much
• When ready to serve, cook the noodles of your choice to al dente. Rinse the noodle with water, portion it out into serving bowl. Add pieces of beef, pickled mustard greens and ladle the broth over the noodles generously. Topped with some spring onions and tuck in !