Beef Noodle Soup

beef noodle soup

It was rather cold last week. Winter is well truely here. I didn’t expect Sydney to be this cold. Cold weather like this, a bowl of hot beef noodle soup is the best thing to keep warm. I used gravy beef to make the broth and it was simmering for hours. The house is filled with  the beautiful aroma. Noodle is freshly made using my noodle machine. Can life get any better than this?

Ingredients:

gravy beef (about 1.5 kg), water, soy sauce (4 tablespoons), dried ginger powder (2 teaspoons), white pepper corn (1 tablespoon), sichuan pepper corn (1 tablespoon), dried chilli (4), bay leaf (3), star anise (2), cinnamon sticks (2),  nutmeg (1), salt, coriander and fresh red chilli for garnish.

What to do:

  1. Place gravy beef in cold water (enough to cover the meat) in a pot, and bring to boil. Let it boil for 2 minutes, then transfer the meat into a clay pot, and tip the water into the sink.
  2. Top up the clay pot with some fresh boiling water (enough to cover the meat). Bring it to boil and the turn the heat down to low, let it simmer. Add soy sauce, ried ginger powder, white pepper corn, sichuan pepper corn, dried chilli, bay leaf, star anise, cinnamon sticks,  nutmeg. Season with salt to taste and simmer until the meat is falling apart. (Note: use a metal mesh spice container to hold pepper corns and sichuan pepper corns together, so it is not everywhere in the broth)
  3. When soup is ready, cook some fresh ramen. Serve with the above beef broth. Garnish with chopped coriander and fresh red chilli.
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