This is my Clear Beef Bone Broth Noodle Soup recipe. I’ve posted the Lanzhou-style Beef Noodle and the Taiwanese Braised Beef Noodle Soup previously. This version, according to wiki is believed to be created by the Hui people (a Chinese Muslim ethnic group) during the Tang Dynasty in China. It contains no soy sauce, and is flavoured with salt, star anise, cinnamon, white pepper, and sichuan pepper. I think that this variation has a beefier flavour than the soy sauce version.
This broth will become a staple in your household, especially during the cold winter months. Yes, this dish will take some time, but the action time is not much, and the result will be rewarding. In the below recipe, you can serve the noodles with beef shank, or if you have lots of meat on the beef bones, you can omit the beef shank. The beef meat on the bones will be tender and flavourful after the long stew.
So what you will need is:
4lb Beef Bones, knuckles and marrow
1lb Beef Shank
900g Daikon, peel and cut into chunks
15g Rock Sugar, adjust to taste
2 Tablespoon Shaoxing wine
3 Quarts of Water
1 1/2 Teaspoon Salt, or to taste
1/4 Teaspoon Ground White Pepper
1 Star Anise
1 3-inch Cinnamon Stick
1 Teaspoon White Peppercorn, cracked
20 Pieces Sichuan Peppercorn, cracked
1 Bay Leaf
1 Onion, Cut in Quarters
3 Garlic Cloves, Smashed
20 Gram Green Onion, chopped
20 Gram Ginger, Sliced
1/2 lb Wheat Noodles
Chopped Green Onions
150 Grams Shanghai Bok Choy, sliced in half length-wise
Parboil the Bones and Meat:
1. Add the bones and shank to a large pot and fill with cold water.
2. Bring to a vigorous boil for about 5 minutes. The impurities will rise to the top. Drain and rinse the bones and meat, as well as cleaning the pot.
3. Refill the pot with bones and shank with 3 quarts of cold water.
4. Crack the white peppercorns and sichuan peppercorns. I used a mortar and pestle.
5. Secure the aromatics and spices in a spice bag or coffee filter secured with butchers twine. Add the spice bag, daikon, rock sugar, and shaoxing wine to the large pot.
6. Bring to a boil on high heat, then lower to a simmer. Allow to cook covered for 1 hour. Remove the beef shank, place on a plate to cool, and wrap with plastic cling wrap.
7. Continue simmering on low heat for another 15 hours. Strain the broth and discard the bones (but keep the meat pieces), spice bag, and daikon. Taste the broth and adjust seasoning with salt and white pepper.
Prepare Noodles & Meat:
8. Slice the beef shank into 1/4 inch slices. This step will be easier if you freeze the meat for 15 minutes prior to slicing.
9. Cook the noodles according to the directions on the package.
10. Strain the noodles and divide into serving bowls.
11. Reheat the meat in the broth. Arrange the meat on the noodles. Cook the shanghai bok choy in the broth. Arrange shanghai bok choy on the noodles.
12. Ladle the hot broth into the bowl. Garnish the top with green onions. Serve immediately.
Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!