November 16th, 2009 by Jihye Chang
Last year I participated in an amazing fund-raising event called “Gourmet Soup Kitchen.” It was for the homeless shelter in Fargo, and was organized by Linda Coates and other wonderful people of this area. I was one of the chefs who donated 5 gallons of soup, and I made the “Nuro-men” which is Taiwanese national beef noodle soup. My soup was the first to run out (partly because I did not make the full 5 gallons..) and a lot of people asked for a recipe. It is really easy to make but you do need a specific spice packet that’s shown in the picture. If you can’t find it, you may substitute it with some star anise, clove, ginger and cinnamon.
1 pack (about 1.5 lb), Beef boneless short-rib
0.5 lb, Flank steak (This is for more flavorful and less oily soup. You can replace it with more short-rib meat.)
4 garlic cloves
1-2 TB Canola oil
1 rock sugar clumps, about 1 inch diameter (or a few small pieces of rock sugar)
2 TB rice wine (Mi-Chiu is good. You can also use sake or dry sherry. Do NOT use Mirin, which is the sweetened rice wine!)
1 soup packet labeled as “Spice for Spiced Food” from Taiwan – this you can find in Asian grocery stores. This soup packet contains cinnamon, cloves, star anise.
1/2 cup soy sauce
1 lime, sliced and 1 tomato cut in half
Chopped green onion and cilantro for garnishing
Dried Asian Noodle – not egg noodle or thin noodles. I used Korean Udon noodle (Choripdong brand). Japanese udon noodles would work, too.
Taiwanese chili sauce for extra spice (optional) – get the “Ichiban hot chili and garlic paste”
How to Make:
1) Cut the meat in 2-3 inch cubes. Pat with kitchen towel and get rid of any blood.
2) Slice the garlic.
3) In a large Dutch oven or Le Creuset pot, put the cooking oil and heat up the pot.
4) Put the meat and garlic slices. Stir until the meat is a bit browned and garlic is fragrant.
5) Stir in the rice wine and mix well
6) pour enough water to cover the meat and 1 inch more/ put the soy sauce, rock sugar and tomato.
7) Lower the heat and simmer for about 1-1.5 hours until the meat is really tender.
8) Put the sliced lime and put into the soup and simmer for 30 minutes more. Taste the soup and put more soy sauce and sugar according to your taste.
9) Cook the noodle and drain according to the package.
10) Put the noodle in a deep bowl and pour over the soup. Garnish with green onion and cilantro and serve hot. Enjoy!