From a young age, I would always salivate at a delicious bowl of beef noodle soup. One of the best ones I have had is at Milk and Honey Cafe in Fremont, CA so I definitely wanted to recreate the dish. Every family probably has their own unique soup recipe but I have created one that does not need as many ingredients but is still full of flavor. Let's make Beef Noodle Soup! —Suhantan23
What You'll Need
Doubanjiang (Chinese Chili Bean Paste)
Chinese Flat Noodles
Chop up the beef into small pieces and place into a pot of boiling water for about 6-7 minutes until the scum floats at the top. Drain the pot afterwards and rinse the meat.
Toast the star anise and cinnamon stick in a dry pan until you smell the fragrance.
Chop the onion, carrots, and tomato into small pieces.
Heat the same pot over high heat and add in two tablespoons of cooking oil. Add in the onions and cook for 5-7 minutes until fragrant.
Add in peeled garlic cloves and cook for another 30 seconds.
Add in the Doubanjiang along with soy sauce and stir fry until fragant.
Return beef along with other vegetables, rock sugar, and spices. Cover with enough water so that all ingredients are submerged.
Bring to boil and reduce to a simmer. Cook for 1.5 to 2 hours until meat is very tender and the broth is infused with all the flavors.
(remove the spices around half an hour in to prevent the spices from overpowering the broth)
Taste the broth right before it is ready and adjust seasoning if needed with more soy sauce or salt.
When the broth is almost ready, cook up the noodles in another pot. Drain when cooked and set aside.