Ingredients with Measurements:
- 1 pound beef brisket, sliced thinly
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 8 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese rice wine
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon Sichuan peppercorns
- 1 pound fresh Chinese wheat noodles
- 1/2 cup scallions, chopped
- 1/2 cup cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Skimmer or slotted spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
2. Add the sliced beef brisket and cook for 5-7 minutes until browned.
3. Pour in the beef broth, soy sauce, dark soy sauce, oyster sauce, Chinese rice wine, sugar, salt, black pepper, five-spice powder, and Sichuan peppercorns. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours until the beef is tender.
4. In a separate pot, cook the fresh Chinese wheat noodles according to the package instructions. Drain and set aside.
5. Using a skimmer or slotted spoon, remove any impurities or foam that rise to the surface of the soup.
6. To serve, divide the cooked noodles among serving bowls. Ladle the hot soup over the noodles, making sure to include some beef and broth in each bowl.
7. Garnish with chopped scallions and cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or sirloin.
- Chinese wheat noodles can be substituted with any type of Asian noodles, such as udon or ramen.
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 splash of vinegar or lime juice for a tangy twist.
Tips and tricks:
- To make the beef more tender, marinate it in a mixture of soy sauce, rice wine, and cornstarch for 30 minutes before cooking.
- If the soup is too salty, add more water or unsalted broth to dilute it.
- To save time, use store-bought beef broth instead of making your own.
Storage instructions:
Store 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 on the bottom and the beef and broth on top. Garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve the soup with steamed rice or a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice, stir-fried vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the beef is tough, simmer it for a longer time until it becomes tender.
- If the soup is too spicy, reduce the amount of Sichuan peppercorns or omit them altogether.
Food safety advice:
Make sure to cook the beef thoroughly to prevent any foodborne illnesses. Store leftover soup in the refrigerator and reheat it to a safe temperature before consuming.
Food history:
Mianchi Beef Noodle Soup is a popular dish in the Henan province of China, where it originated. It is known for its rich broth and tender beef, as well as the chewy texture of the fresh wheat noodles.
Flavor profiles:
Savory, umami, slightly sweet, and spicy
Serving suggestions:
Serve the soup hot with a side of steamed rice or stir-fried vegetables for a complete meal.
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Region: Chinese