Chinese Noodle Soup with Beef in Aromatic Broth Recipe
A steaming bowl of noodle soup with tender beef is, in China, something between a quick lunch and classic street comfort food. This recipe is a simplified version of popular soups from the north of the country: the broth is aromatic but not very spicy, and the whole dish is like a cross between clear chicken soup, a light stew and noodles.
This soup combines the depth of a long-simmered broth with the comfort of soft noodles and tender beef, using just a few accessible ingredients and simple techniques. The spices are subtle and aromatic rather than fiery, making it a great introduction to northern Chinese-style noodle soups.
Chef's tips
For the best flavor, don’t rush the simmering stage: gentle, long cooking makes the beef tender and the broth rich. If you have time, you can brown the beef a bit more at the beginning to build extra flavor on the bottom of the pot, then deglaze with a splash of water before adding the full amount. Skimming off any foam that appears in the first minutes of simmering will give you a clearer broth.
How to serve
Serve the soup very hot, in deep bowls, with extra chili oil and soy sauce on the table so everyone can adjust the flavor to their liking. A side of quick pickled cucumbers or radishes works well to cut through the richness. You can also add a soft-boiled egg on top for a more filling meal.
Ingredients
- stewing beef (e.g. shoulder, brisket) - 600 g
- wheat noodles for soup (e.g. ramen, Chinese) - 300 g
- onion - 1 piece
- carrot - 2 piece
- garlic - 4 clove
- fresh ginger piece about 4 cm - 20 g
- light soy sauce - 4 tablespoon
- dark soy sauce optional, for color; can be omitted - 1 tablespoon
- star anise pods - 2 piece
- bay leaf - 2 piece
- peppercorns (black or mixed) - 6 piece
- oil - 1 tablespoon
- water - 1.5 l
- salt (to taste)
- spring onion (green onion) for serving - 3 piece
- chili oil optional for serving; can be replaced with hot olive oil
Preparation
- Cut the beef into larger cubes (about 3 cm). Peel the onion and slice into thick wedges. Peel the carrot and cut into slices. Peel the garlic and lightly crush with a knife. Slice the ginger into thin pieces.
- Heat the oil in a large pot over medium heat. Add the beef and fry for 5–7 minutes, stirring, until the meat is lightly browned on several sides.
- Add the onion, carrot, garlic and ginger. Fry for 3–4 minutes, stirring, until the onion softens and becomes slightly translucent (it should be soft and slightly see-through, but not browned).
- Pour in the water, add the light soy sauce, dark soy sauce (if using), star anise, bay leaves and peppercorns. Bring to a boil.
- Reduce the heat to low so the soup just gently simmers. Cover the pot with a lid and cook for 60–70 minutes, until the beef is tender and can be easily pierced with a fork.
- After this time, taste the broth and season with salt if needed. If you prefer a more intense flavor, you can add another 1 tablespoon of soy sauce.
- Cook the noodles separately according to the instructions on the package, but shorten the cooking time by 1 minute so they don’t get overcooked. After cooking, drain and briefly rinse with cold water to prevent sticking.
- Remove the star anise and bay leaves from the broth. If you like, you can also take out some of the ginger slices.
- Slice the spring onion into thin rings.
- Put a portion of noodles into each bowl, pour over the hot broth with pieces of beef and vegetables. Sprinkle with spring onion. If you like spicy flavors, drizzle the soup with a little chili oil.
Storage
Bulion z wołowiną przechowuj osobno od makaronu. W lodówce wytrzyma do 3 dni, w zamrażarce do 2–3 miesięcy. Makaron gotuj świeży lub przechowuj maksymalnie 1 dzień, skropiony olejem, aby się nie sklejał.
