Best braised beef noodle soup I've ever made
Tastes 1:1 with the best braised beef noodle soup I've had at restaurants.
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11 replies
Looks delicious!
Also love your bowl and counter / table colours! :)
Thank you!
Holy shit that is professional. That is a spectacular meal and photo. That could be on a restaurant menu. Also fuck you for making me really hungry for that exact bowl of food.
Just look at that bok choi goddam
Damn, thank you so much. I honestly thought I was terrible at plating. I was trying to decide between 3 photos and couldn't choose so I picked this at random haha.
what wood is that table!?
the dish looks great, but that wood..
Its funny because its kind of a shitty/cheap table for it's size. We bought it like 5 years ago and I had to make some fixes to it and re-finish it. Don't remember where we bought it but look up live edge dining tables.
Oh I found it: https://www.thebrick.com/products/bowery-6-piece-dining-package
The price seems to have gone up substantially. I remember it being cheaper.
Nice deal hey. I looked up the wood type and learned of a pretty cool tree!
https://en.wikipedia.org/wiki/Dalbergia_sissoo
It seem to be popular for wood furniture, I can see why. The wood piece itself seems worth the cost, even if you had to finish it
You can't do this! I'm starving!
Any recipe or maybe tips for what made this the best?
I've made this and similar dishes a bunch so I tend to wing a lot of things so it's hard to remember exactly what I did but I will try to retrace my steps and give a general idea of how this was made.
I used the spices from this recipe: https://thewoksoflife.com/braised-beef-noodle-soup/
I have a spice bag, so I put all the dry spices into the bag.
Used 4lbs of bonless beef shank, cut it into 4cm slices. Rinsed it.
Added the shank and filled a soup pot to the top with water.
Boiled it for ~ 5 to 10 minutes while skiming the gunk.
Took the beef out and into a pan and quickly seared it, then added a bunch of scallions and a whole head worth of garlic and rock sugar and stir fried it. Then added low sodium soy sauce and dark soy sauce.
Return everything back into the soup pot with the water. Add chunks of ginger.
Simmered for ~1.5 hours.
Add the spice bag, salt, msg and sliced daikon. Continue to simmer re-tasting the broth every 5-15 minutes and adjust flavor as needed (I think I hit it with a little bit more soy sauce and dark soy sauce because I thought the broth color could be a bit better).
After I was satisfied with the taste (I think this was around 40 minutes after dropping in the spice bag) I turned off the stove, removed the spice bag and the broth is done.
For serving, I transfer a small amount of the broth to another pan, add frozen udon noodles, bok choy, bring to boy and boil for a few minutes. Then add chopped scallions, cilantro and fish sauce. If I want it spicy I will also spoon in a little chili oil.
If I remember any other details I'll update this post.
Baby bok choy!