Beef Noodle Soup

January 18, 2015 3 199 Views


  • 2 cupsof beef tendor
  • 1/4 cupof chopped scallions
  • 1/8 cupof smashed garlic
  • 1/6 cupof ginger
  • 1/2 cupof daikon radish
  • 1 cupof tomatoes
  • 1/2 cupof carrots
  • 1/10 cupof anise pods
  • 1/10 cupof dried chili peppers
  • 1/20 cupof Sichuan peppercorn
  • 1/10 cupof chili bean paste
  • 1/4 cupof soy sauce
  • 2 cupsof water
  • 1 cupof blanch vegetables


  1. Boil beef tendon. Chop three scallions and smash garlic. Peel the ginger and cut into slices. Next, peel daikon radish and cut into large chunks. Cut tomato and carrot. Gather the spices - anise pods, dried chili peppers and Sichuan peppercorn.

  2. Take a beef shank and simmer it for 8 minutes. When it is cool, cut into slices. Saute the scallions, garlic and ginger until fragrant. Add there chili bean paste. Pour soy sauce, 8 cups of beef stock and 2 cups of water. Add spice infuser and Taiwan herb packets. Add beef shank and season with salt. Bring soup to boil and cook for an hour.

  3. When it is ready, cut the beef tendor into chunks. Add remaining ingredients to the soup - radish, tomatoes, carrots, and beef tendor. Cook it for another 60-90 minutes. Remove the spices and add blanch vegetables. Serve the soup with noodles.

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