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Mangshanyegan Noodle Soup Recipe

Ingredients with Measurements:
- 1 pound of beef brisket, sliced thinly
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 1 tablespoon of ginger, minced
- 4 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of dark soy sauce
- 1 tablespoon of Shaoxing wine
- 1 teaspoon of sugar
- 8 cups of beef broth
- 1 package of dried wheat noodles
- 1 cup of bean sprouts
- 1/2 cup of scallions, chopped
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Strainer
- Soup ladle

Step-by-step instructions:

1. In a large pot, heat the vegetable oil over medium-high heat. Add the onion, ginger, and garlic and sauté until fragrant.

2. Add the sliced beef brisket and cook until browned on all sides.

3. Add the soy sauce, dark soy sauce, Shaoxing wine, and sugar. Stir to combine.

4. Pour in the beef broth and bring to a boil. Reduce heat to low and let simmer for 30 minutes.

5. While the soup is simmering, cook the wheat noodles according to package instructions. Drain and set aside.

6. Once the soup has simmered for 30 minutes, strain the broth to remove any solids.

7. Return the broth to the pot and add the cooked noodles, bean sprouts, and scallions. Season with salt and pepper to taste.

8. Serve hot and enjoy!


Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 40g
Protein: 25g

Substitutions for ingredients:
- Pork or chicken can be used instead of beef brisket.
- Rice noodles can be used instead of wheat noodles.
- Green onions can be used instead of scallions.

Variations:
- Add sliced mushrooms or bok choy for extra flavor and nutrition.
- Use vegetable broth instead of beef broth for a vegetarian option.

Tips and tricks:
- For a richer broth, let the soup simmer for longer.
- Top with cilantro or sliced jalapeños for added spice.
- Cook the noodles separately to prevent them from becoming too soft.

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

Reheating instructions:
Reheat soup in a pot over low heat until heated through.

Presentation ideas:
Serve in individual bowls with chopsticks and a spoon.

Garnishes:
Cilantro, sliced jalapeños, lime wedges

Pairings:
Steamed rice, stir-fried vegetables

Suggested side dishes:
Egg rolls, dumplings

Troubleshooting advice:
- If the broth is too salty, dilute with water or unsalted broth.
- If the noodles become too soft, cook them separately and add them to the soup just before serving.

Food safety advice:
- Make sure to cook the beef thoroughly to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food history:
Mangshanyegan Noodle Soup is a traditional Chinese dish that originated in the Sichuan province.

Flavor profiles:
Savory, umami, slightly sweet

Serving suggestions:
Serve hot as a main course.

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Region: Chinese

Taste: Savory, Tangy, Spicy, Umami, Aromatic