Noodles are a most wonderful invention. They store in a dried form, the nutrition of grains such as wheat or rice, often combined with eggs or other proteins such as beans. Bean threads (funsi) are my favourite - you can drop them in the gravy of squid or fish and they just soak up all the flavour. Ramen is the noodle of first choice for many students, providing quick snacks daytime or late at night. This noodle soup is a meal in a bowl, and starts with fresh beef stock made from brisket or meaty beef bones. Make the stock the day before and refrigerate to remove the fat which solidifies at the top.
Beef bones or brisket, 2 lb, cut in chunks
Ginger, thumb sized piece, squashed
Water
Tomato, medium, diced
Pimento, 2 or 3 sliced
Garlic, 2-3 cloves crushed
Celery, 2 stalks cut in half inch pieces
Carrot, 2 small or one medium, sliced
Pumpkin, 1 lb, cut in cubes
Chinese cabbage or pakchoy, one bundle
Sweet potato, peeled and cubed
Noodles, one "nest" or enough strands per person
Salt, teaspoon or to taste
Boil the beef with ginger in enough water to cover in a pressure cooker. Cook at high-medium heat with pressure on for 10-15 minutes. Remove from heat and cool completely - refrigerate overnight.
Next day, remove the layer of solidified fat before returning the pot to medium heat. When the broth is bubbling, add salt to taste, tomato, pimentos, garlic, celery, carrot, pumpkin and sweet potato. Add more water if necessary. When the vegetables are tender, put portions into serving bowls. Add noodles to bubbling broth, and when they are just cooked, put portions of noodles into individual soup bowls. Add sliced cabbage or pakchoy and simmer until the leaves are wilted. Then put a portion of these greens into each bowl. Top with broth and beef chunks.
This serves four to five hearty bowls of soup, perfect for supper on a rainy or cool night.
The soup shown here used rice noodles; egg noodles work just as well.
Beef bones or brisket, 2 lb, cut in chunks
Ginger, thumb sized piece, squashed
Water
Tomato, medium, diced
Pimento, 2 or 3 sliced
Garlic, 2-3 cloves crushed
Celery, 2 stalks cut in half inch pieces
Carrot, 2 small or one medium, sliced
Pumpkin, 1 lb, cut in cubes
Chinese cabbage or pakchoy, one bundle
Sweet potato, peeled and cubed
Noodles, one "nest" or enough strands per person
Salt, teaspoon or to taste
Boil the beef with ginger in enough water to cover in a pressure cooker. Cook at high-medium heat with pressure on for 10-15 minutes. Remove from heat and cool completely - refrigerate overnight.
Next day, remove the layer of solidified fat before returning the pot to medium heat. When the broth is bubbling, add salt to taste, tomato, pimentos, garlic, celery, carrot, pumpkin and sweet potato. Add more water if necessary. When the vegetables are tender, put portions into serving bowls. Add noodles to bubbling broth, and when they are just cooked, put portions of noodles into individual soup bowls. Add sliced cabbage or pakchoy and simmer until the leaves are wilted. Then put a portion of these greens into each bowl. Top with broth and beef chunks.
This serves four to five hearty bowls of soup, perfect for supper on a rainy or cool night.
The soup shown here used rice noodles; egg noodles work just as well.
Hellooo beef noodle soup; goodbye beef tripe soup! This looks so delicious.
ReplyDeleteMuch easier than tripe! You can use beef ribs or brisket if there are no "beef bones" in your grocery.
ReplyDeleteYummy,....this is a great winter dish,.....
ReplyDeleteI also make the stock just with the bones, and the vegetables, then I add noodles or funsi,...and what I do is use a cold pot roast beef or pork or even a piece of roast chicken(breast or thigh) from the day before, and I slice them, and top the soup when it's piping hot, that way it absorbs the taste of the meat you put on the top. (cold meat slices really well , when cold)