Page 38 - 2016TOHCookbook

Taiwanese Beef Noodle Soup
Lee Family | SOUTH DEERFIELD, MA
“When it comes to the question of which dish represents Taiwanese food the best, most people would choose Taiwanese Beef Noodle Soup. Just like ramen is for Japan, Taiwanese Beef Noodle Soup is the cure for homesickness for us. People in Taiwan have this dish not only as an entrée for lunch and dinner, but also as breakfast for workers in the southern state of Taiwan.” CHIU-HSIEH LIN
INGREDIENTS
Serves 4
Spice pouch:
1 (2-inch) piece ginger, sliced 1⁄2 teaspoon fennel seed
3 star anise
8 whole cloves
1 teaspoon Sichuan peppercorns 1⁄2 cinnamon stick
3 to 4 dried chiles
11⁄2 pounds beef bones
2 tablespoons vegetable oil
1 to 11⁄2 pounds beef shank, beef tendon or a mixture of both
1 tablespoon granulated sugar
4 tablespoons spicy dou ban jiang (spicy fermented soy bean paste) 4 tablespoons rice wine
1 yellow onion, chopped
2 to 3 carrots, peeled and chopped
1 tomato, chopped
8 garlic cloves
1 (3-inch) piece ginger
2 scallions, cut into 2- to 3-inch pieces
1 tablespoon dark soy sauce
3 tablespoons light soy sauce, plus more, as needed
Salt, to taste
Cooked Chinese wheat noodles and blanched bok choy, for serving Pickled mustard greens, for garnish (optional)
PAGE 32 | UMASS DINING