Easy Clear Broth Chinese beef noodle soup recipe

Clear Broth Beef Noodle Soup
Clear Broth Beef Noodle Soup

Easy Clear Broth Chinese beef noodle soup recipe

 Hands-on Time: <5 min. Total Time: 2 hr.

SHORT VERSION:

Cut Onion (1), Tomato (2), Carrot (2), into large piece. In a pot, add Beef Shank (2 lb), Onion, Tomato (2), Carrot (2 to 3), Ginger (~ 2” slice), Salt (1/2 t), Sugar (1 T), and water (~ 3 to 4 C to cover everything). Turn heat to high to bring everything to a boil. Turn heat to low, cover, cooking for ~ 2 hr. Serve with your favorite noodle and boiled vegetables.

INTRO:

Slow stewed beef noodle soup is a very popular dish in Asia, especially in Taiwan. Taiwanese loves beef noodle soup so much that they regularly host cooking competitions and festivals dedicated to beef noodle soup. I am a beef noodle soup fanatic as well. A complete beef noodle soup “meal” should have great soup, beef, and noodle, as well as great side dishes, vegetable pairings, extra spices and sauces (i.e. chili oil). Each component here can be a whole chapter by itself. The beef and broth can be a book by themselves. In this post, I will just focus on clear broth beef stew. Clear broth refers to the absence of soy sauce. This easy recipe relies on vegetables to provide natural sweetness, bone-in beef shank to provide the meaty and savory flavor. This recipe is extremely easy and you can basically add any ingredients you like to create your own version of clear broth beef noodle soup.

TIP:

Tip.1

No need to be exact on the amount of vegetables added. Feel free to increase the amount of vegetables or even add other vegetables/fruits (i.e. Daikon, celery, Apple, etc.)

Tip.2

Taste the soup after boil, start with slightly less salt than your preferred saltiness (we do need some salt when cooking to add flavor).

Tip.3

Cool down the beef before slicing.

Tip.4

For the clearest broth, strain the soup with sieve to remove fat and grit.

GOING THE EXTRA MILE (G.E.M.) – the small steps to take your dish to the next level

G.E.M.1

Replace ½ of the water with beef broth to add flavor.

G.E.M.2

Add a Chinese Herb Pack for stew (add depth in flavor). The Chinese herb pack I am referring to is a small pouch of Chinese dried spices (in chunks, not powder) that you can buy and just throw it into the stew. The pouch typically consisted of Sichuan Peppercorn, Star Anise, Cinnamon, Cumin, Nutmeg, Cloves, Licorice, and some other ingredients that I don’t know how to translate into English :) . It’s relatively mild in flavor and requires cooking with the soup for ~ 30 min or so.

G.E.M.3 for cooking noodle

Cook the Noodle only half way (to get rid of the excess starch), rinse with cold water (“contract” the noodle to have a more “bouncy” texture), then complete the rest of the cooking time in beef soup (adds flavor to the noodle and bring all the ingredients together.)

COOKWARE:

    • Pot (~ 4 to 6 Qt)

INGREDIENTS:

Ingredients for Clear Broth Beef Noodle Soup
Ingredients

Protein

    • Bone-in Beef Shank ~ 2lb

Vegetable

  • Onion – 1 (I am using regular yellow onion, Sweet onion will work)
  • Tomato – 2 medium.
  • Carrot – 2 stick
  • (Optional) Ginger – 1 slice (~ 1 to 2 “) 

Sauce/condiments/Spices:

    • Sugar – 1 T (Taste the soup after boil to adjust for sweetness. The vegetables I added are not very sweet, so I add sugar to balance flavor.)
    • Salt – ½ to ¾ T.
    • (Optional G.E.M.) Chinese Herb Pack for Stew – 1 pack

BEFORE COOKING:

Prep.1

Ingredients for Clear Broth Beef Noodle Soup
Preparation

Cut vegetables (onion (1), carrot (2), and tomato (2)) into large pieces.

COOKING STEPS:

Cooking.1

Cooking step 1 for Clear Broth Beef Noodle Soup
Cooking step 1

In a Pot, add beef shank (2lb), onion (1), carrot (2), tomato (2), and fill the pot with water to cover everything. Add (optional G.E.M. 1) beef broth and (optional G.E.M. 2) Chinese herb pack. Turn heat to high to bring water to boil.

Cooking.2

Add salt (1/2 t), sugar (1T), taste and adjust amount. See tip.3. Cover the pot, low heat, cook for ~ 2 hr.

Clear Broth Beef Noodle Soup
Clear Broth Beef Noodle Soup

It’s ready! 

Meal Suggestion: Chinese Stew Beef Noodle Soup.

Clear Broth Beef Noodle Soup
Clear Broth Beef Noodle Soup

Serve with noodle (any kind, Asian noodle preferred. Follow the cooking instructions on the package. My favorite is WEI-CHUAN – SHAN DONG DRIED NOODLES (WIDE)). See G.E.M.3 for tips on cooking noodle.

Add Stream/Boiled Bok Choy. See this post for how to keep vegetable green.

Easy Clear Broth Chinese beef noodle soup recipe
This easy Chinese recipe relies on vegetables to provide natural sweetness, bone-in beef shank to provide the meaty and savory flavor. You can also add any ingredients you like to create your own version of clear broth beef noodle soup. Just taste it during cooking and add salt and/or sugar as needed.
Author:
Cuisine: Chinese, Asian, Taiwanese, American
Recipe type: Slow cooking, stew, soup, beef, vegetable broth, easy recipes, Easy Chinese Recipes
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Bone-in Beef Shank ~ 2lb
  • Onion – 1 (I am using regular yellow onion, Sweet onion will work)
  • Tomato – 2 medium.
  • Carrot – 2 stick
  • (Optional) Ginger – 1 slice (~ 1 to 2 “)
  • Sugar – 1 T (Taste the soup after boil to adjust for sweetness.)
  • Salt – ½ to ¾ T.
  • (Optional G.E.M.) Chinese Herb Pack for Stew – 1 pack
Instructions
  1. Cut vegetables (onion (1), carrot (2), and tomato (2)) into large piece.
  2. In a Pot, add beef shank, onion (1), carrot (2), tomato (2), and fill the pot with water to cover everything. Add (optional) beef broth and (optional) Chinese herb pack. Turn heat to high to bring water to boil.
  3. Add salt (1/2 t), sugar (1T), taste and adjust amount. See tip.3. Cover the pot, low heat, cook for ~ 2 hr.
  4. Serve beef stew with noodle (any kind, Asian noodle preferred. Follow the cooking instructions on the package. My favorite is WEI-CHUAN - SHAN DONG DRIED NOODLES). See notes for tips on cooking noodle.
Notes
No need to be exact on the amount of vegetables added. Feel free to increase the amount of vegetables or even add other vegetables/fruits (i.e. Daikon, celery, Apple, etc.).
Taste the soup after boil, start with slightly less salt that your preferred saltiness (we do need some salt when cooking to add flavor).
Cool down the beef shank before slicing, or it will fall apart.
Replace ½ of the water with beef broth to add flavor.
Add a Chinese Herb Pack for stew to add depth in flavor.
Cook the Noodle only half done (to get rid of the excess starch), rinse with cold water (“contract” to have a more “bouncy” texture), then complete the rest of the cooking time in beef soup (adds flavor to the noodle and bring all the ingredients together.)

 

If you enjoy this post, please subscribe to my blog for new and delicious updates!

 

If you love Asian or Chinese food, I have created (still creating) authentic and easy Chinese recipes here on my food blog – myeasychineserecipes.com. Some of my favorite dishes are Sweet and Sour PorkTeriyaki ChickenBraised Beef ShankFried Shrimp with eggsKung-Pao Chicken, and so much more. Click here to check out all my Chinese Recipes.

 

 

Leave a Reply

Follow

Get every new post delivered to your Inbox

Join other followers: