Spicy Beef Noodle Soup in Columbus Ohio

Spicy Beef Noodle Soup

Posted:2/15/2016 Updated:9/24/2020

It was so incredibly cold in the Northeast this weekend––even though the rut was cranking non-stop, the business firm still felt really drafty! Weather like this really makes me crave something spicy, preferably soup. Spicy beef noodle soup to exist verbal.

I love this Spicy Beef Noodle Soup recipe considering of its simplicity. It doesn't become whatsoever more difficult than taking out two stock pots (and if yous don't have ii stock pots, you can start with a smaller pot to boil the beef…but you will need to add together humid water to the soup base of operations in the larger pot before simmering).

This footstep of boiling the beef beforehand is key to ridding the beef of any "impurities." Many readers question this step…so we decided to actually include a photo that shows what those impurities wait similar! I usually don't proceed the water used to boil the beef, but since nosotros are making a soup base of operations and nosotros need all the beef flavors we can become, I decided to strain information technology and use the h2o for the soup. I've tried different cuts of beefiness for this recipe, but the all-time I've used is chuck––the same kind of beef you'd use for a pot roast!

By the way, if yous don't like spicy nutrient, y'all can make a variation of this spicy beef noodle soup recipe using regular (non-spicy) bean sauce. Likewise, I used ii tablespoons of Sichuan peppercorns. If yous're not too groovy on the numbing sensation, reduce it to 1 tablespoon.

Every bit for the noodles, y'all tin can choose whatever noodles you lot'd like to use. Just remember to cook them in a separate pot. Later combining the noodles, beef, and soup in a bowl, top with scallions and cilantro, and you're ready to conquer the cold!

Recipe Instructions

You'll need two large pots to make this recipe. Fill one big stock pot with 16 cups of common cold water. Add together the ginger, scallions, Shaoxing vino and beef chunks.

Encompass and bring to a boil. Immediately turn downwards the heat and simmer for 10 minutes. After that, turn off the rut and set aside.

See all that foam at the surface of the liquid? That's why nosotros practice this step!

(I used a wok and so we could show the steps more clearly, but you tin can use the 2nd stock pot for the next stage of the recipe).

Rut the oil in another stock pot or large wok over medium low heat, and add the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves.

Melt until the garlic cloves and onion chunks get-go to soften (about 5 – ten minutes). Stir in the spicy bean paste.

Then add the tomatoes and melt for 2 minutes. Finally, stir in the light soy sauce and sugar. Plough off the rut.

Now, let's scoop out the beef, ginger, and scallions from the 1^st pot and transfer them to the 2^nd pot. Then, pour in the stock through a fine mesh strainer.

Place the pot over high rut, and add together in the dried tangerine peel. Cover and bring the soup to a eddy. Immediately plough the heat down to a simmer, and cook for 60-90 minutes.

After simmering, turn off the heat, just continue the chapeau on, and allow the pot sit on the stove (with the heat off) for some other full hour to let the flavors meld together. Your soup base is done. Remember to bring the soup base to a boil again before serving. As an optional step, choice out the beef, strain the soup if you lot heed the floating spices and aromatics in the soup.

Melt your noodles in a split pot according to the package instructions, and divide among your serving bowls (y'all can go 8-10 servings out of your pot of soup and beefiness).

Summit the bowls with hot goop, beefiness, scallions, and cilantro.

Serve this spicy beef noodle soup piping hot! If yous still have leftover stock and beefiness, you tin can freeze it and reheat for future meals.

Prep: 15 minutes

Cook: 3 hours 30 minutes

Total: three hours 45 minutes

▢ 16 cups cold h2o (iii.8L)
▢ 6 slices ginger
▢ three scallions (washed and cut in half)
▢ 1/4 cup Shaoxing wine
▢ 3 lbs beef chuck (1.3 kg, cutting into 1 i/2 inch chunks)
▢ 3 tablespoon oil
▢ 1 to ii tablespoons Sichuan peppercorns
▢ 2 heads garlic (peeled)
▢ 1 big onion (cut into chunks)
▢ 5 star anise
▢ 4 bay leaves
▢ i/4 cup spicy bean paste
▢ ane big tomato (cutting into small chunks)
▢ 1/2 cup low-cal soy sauce
▢ one tablespoon sugar
▢ 1 big piece of dried tangerine pare
▢ fresh or dried wheat noodles of your pick
▢ Chopped scallion and cilantro (to garnish)

You'll need two large pots to brand this recipe. Make full one big stock pot with 16 cups of cold water. Add the ginger, scallions, Shaoxing wine and beefiness chunks. Cover and bring to a boil. Immediately turn down the heat and simmer for x minutes. After that, turn off the rut and set aside.
Heat the oil in another stock pot or large wok over medium depression oestrus, and add together the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves. Cook until the garlic cloves and onion chunks beginning to soften (about v - 10 minutes). Stir in the spicy edible bean paste. Then add the tomatoes and cook for 2 minutes. Finally, stir in the lite soy sauce and saccharide. Turn off the rut.
Now, permit'due south scoop out the beef, ginger, and scallions from the 1st pot and transfer them to the 2nd pot. Then, pour in the stock through a fine mesh strainer. Place the pot over high heat, and add in the tangerine peel. Cover and bring the soup to a boil. Immediately plow the heat down to a simmer, and melt for lx-90 minutes.
Afterward simmering, turn off the rut, merely keep the lid on, and permit the pot sit down on the stove (with the heat off) for another full 60 minutes to permit the flavors meld together. Your soup base of operations is washed. Remember to bring the soup base of operations to a eddy over again before serving. As an optional step, pick out the beef and strain the soup if you'd similar to remove the spices and aromatics from the broth.
Cook your noodles in a separate pot according to the package instructions, and divide among your serving bowls (you can become viii generous servings out of your pot of soup and beef). Top the bowls with hot broth, beef, scallions, and cilantro. Serve piping hot!
Annotation: If you still have leftover stock and beef, yous can freeze it and reheat for future meals.

Calories: 496 kcal (25%) Carbohydrates: 41 1000 (14%) Protein: 36 thousand (72%) Fat: 21 g (32%) Saturated Fat: vii g (35%) Cholesterol: 94 mg (31%) Sodium: 991 mg (41%) Potassium: 606 mg (17%) Fiber: 4 g (16%) Sugar: eight yard (9%) Vitamin A: 170 IU (3%) Vitamin C: 5.ii mg (6%) Calcium: 70 mg (seven%) Fe: three.9 mg (22%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes but. While we exercise our best to provide nutritional data equally a general guideline to our readers, nosotros are not certified nutritionists, and the values provided should be considered estimates. Factors such equally brands purchased, natural variations in fresh ingredients, etc. will change the nutritional data in whatsoever recipe. Various online calculators also provide different results, depending on their sources. To obtain authentic nutritional information for a recipe, employ your preferred nutrition calculator to determine nutritional information with the bodily ingredients and quantities used.

About Judy

Judy is the mom of The Woks of Life family. Born in Shanghai, she arrived in the U.South. at age sixteen. Fluent in both English and three split Chinese dialects, she'due south our professional menu translator when we're eating our way through Cathay. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-manner stir-fries.

childopirted.blogspot.com

Source: https://thewoksoflife.com/spicy-beef-noodle-soup/

Spicy Beef Noodle Soup in Columbus Ohio