Ingredients with Measurements:
- 1 lb beef shank, cut into small pieces
- 1 onion, chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, sliced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 8 cups beef broth
- 1 cinnamon stick
- 2 star anise
- 1 tsp Sichuan peppercorns
- 1 lb dried wheat noodles
- 2 cups baby bok choy, chopped
- 1/4 cup chopped scallions
- 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 beef and cook until browned on all sides, about 5-7 minutes.
2. Add the onion, garlic, and ginger to the pot and cook until fragrant, about 2-3 minutes.
3. Add the soy sauce, dark soy sauce, Shaoxing wine, and sugar to the pot and stir to combine.
4. Pour in the beef broth and add the cinnamon stick, star anise, and Sichuan peppercorns. Bring to a boil, then reduce heat and let simmer for 1-2 hours, until the beef is tender.
5. While the soup is simmering, cook the noodles according to package instructions. Drain and set aside.
6. Once the beef is tender, remove the cinnamon stick, star anise, and Sichuan peppercorns from the pot using a strainer.
7. Add the baby bok choy to the pot and let cook for 2-3 minutes, until wilted.
8. To serve, divide the noodles among bowls and ladle the soup over them. Top with chopped scallions and season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or chuck roast.
- Baby bok choy can be substituted with spinach or kale.
Variations:
- Add sliced mushrooms to the soup for extra flavor.
- Use chicken broth instead of beef broth for a lighter version.
- Add a splash of vinegar or lime juice for a tangy twist.
Tips and tricks:
- For a richer flavor, brown the beef in batches instead of all at once.
- Skim the fat off the top of the soup occasionally while simmering.
- Make a double batch and freeze the leftovers for an easy meal later.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in deep bowls with a sprinkle of chopped scallions on top.
Garnishes:
Chopped cilantro, sliced jalapenos, and a drizzle of sesame oil make great garnishes for this soup.
Pairings:
Serve with a side of steamed rice or a crusty baguette.
Suggested side dishes:
Steamed dumplings or potstickers make a great appetizer to this soup.
Troubleshooting advice:
- If the soup is too salty, add a splash of water or unsalted broth to dilute it.
- If the beef is tough, let it simmer for longer until it is 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 leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Shuangbaotai Beef Noodle Soup is a popular dish in Sichuan cuisine, known for its bold and spicy flavors.
Flavor profiles:
This soup is savory, slightly sweet, and has a hint of spice from the Sichuan peppercorns.
Serving suggestions:
Serve this soup as a main dish for lunch or dinner.
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Region: Chinese