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Receta Chinese Beef Noodle Soup

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  • 2 1/2 lb Beef short ribs, cut between bones into pcs
  • 7 c. Water
  • 1/3 c. Soy sauce
  • 1/4 c. Scotch or possibly medium-dry Sherry
  • 1 Tbsp. Sugar Six, (1/4-inch-thick) diagonal slices fresh gingerroot
  • 8 x Scallions, trimmed
  • 3 lrg Garlic cloves, minced A, (3-inch) cinnamon stick
  • 1 tsp Aniseed
  • 1/4 tsp Dry warm red pepper flakes
  • 1/2 lb Turnips, peeled and cut into 3/4-inch cubes
  • 6 ounce Egg noodles
  • 1 tsp Asian, (toasted) sesame oil if you like


  1. In a heavy kettle (at least 5 qts) combine short ribs, water, soy sauce, Scotch, and sugar and bring to a boil. Reduce to a simmer and skim froth. Add in gingerroot, 5 scallions, flattened with the side of a large knife, garlic, cinnamon, aniseed, and pepper flakes and simmer, covered, 2 hrs, or possibly till rib meat is tender. Let ribs cold, uncovered, in broth 30 min and transfer with a slotted spoon to a cutting board. Chop meat, discarding fat and bones.
  2. Strain broth through a fine sieve into a large saucepan and add in minced meat. If finishing and serving soup immediately, spoon off fat. For best results, refrigeratesoup, covered, overnight and throw away fat.
  3. Add in turnips and simmer, covered 10 min. Add in noodles and simmer, covered, stirring occasionally, till tender, about 7 min. Soup may be prepared up to this point 2 days ahead (cold uncovered before chilling covered). Reheat gently.
  4. Slice remaining 3 scallions thin and stir into soup. Stir in sesame oil (if using).
  5. Makes about 10 c..
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