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Douchi and Beef Noodle Soup Recipe

Ingredients with Measurements:
- 1 lb beef brisket, sliced thinly
- 1 tbsp vegetable oil
- 2 tbsp fermented black beans (douchi), rinsed and mashed
- 1 tbsp ginger, minced
- 4 cloves garlic, minced
- 6 cups beef broth
- 2 cups water
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1 tsp salt
- 1 lb fresh Chinese noodles
- 2 green onions, thinly sliced
- 1/4 cup cilantro, chopped

Special equipment needed:
- Large pot
- Ladle
- Soup bowls

Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the mashed douchi, ginger, and garlic, and stir-fry for 1-2 minutes until fragrant.
2. Add the sliced beef brisket and stir-fry for 2-3 minutes until browned.
3. Pour in the beef broth and water, and bring to a boil. Skim off any foam that rises to the surface.
4. Add the soy sauce, dark soy sauce, Shaoxing wine, sugar, and salt. Reduce the heat to low and simmer for 1-2 hours until the beef is tender.
5. Meanwhile, cook the fresh Chinese noodles according to package instructions. Drain and rinse with cold water.
6. To serve, divide the cooked noodles among soup bowls. Ladle the hot soup over the noodles. Garnish with sliced green onions and chopped cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 56g
Protein: 29g
Sodium: 1500mg

Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or sirloin.
- Fresh Chinese noodles can be substituted with dried noodles or ramen noodles.
- Shaoxing wine can be substituted with dry sherry or rice wine.

Variations:
- Add sliced shiitake mushrooms or bok choy to the soup for extra flavor and nutrition.
- Use chicken broth instead of beef broth for a lighter soup.
- Add a beaten egg to the soup for a more filling meal.

Tips and tricks:
- Rinse the douchi thoroughly before using to remove any excess salt.
- For a richer soup, add a few pieces of beef bone or oxtail to the broth.
- To save time, use store-bought beef broth instead of making your own.

Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until hot. Add more water or broth if needed to thin out the soup.

Presentation ideas:
Serve the soup in a large bowl with the noodles and beef on top. Garnish with sliced green onions and chopped cilantro.

Garnishes:
Sliced green onions and chopped cilantro

Pairings:
Serve the soup with steamed rice or a side of stir-fried vegetables.

Suggested side dishes:
Steamed rice, stir-fried bok choy or broccoli

Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute it.
- If the beef is tough, simmer the soup for longer until it becomes tender.

Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover soup in the refrigerator within 2 hours of cooking.

Food history:
Douchi, or fermented black beans, is a traditional Chinese ingredient that has been used for centuries to add flavor to dishes. It is made by fermenting soybeans with salt and spices.

Flavor profiles:
The soup has a rich and savory flavor from the beef broth and douchi, with a hint of sweetness from the sugar and Shaoxing wine.

Serving suggestions:
Serve the soup hot with a side of steamed rice and garnish with sliced green onions and chopped cilantro.

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Region: Chinese

Taste: Savory, Umami, Spicy, Tangy, Aromatic