Taiwanese Beef Noodle Soup (nio ro mien)

by Michelle

If I had to eat only one dish for the rest of my life, my Ma's Taiwanese Beef Noodle Soup would be it. That is how much I love this dish. I had thought it would be complex to make, but it turns out it's pretty easy, and just takes time. Perhaps the love and patience needed to cook up these mouth-watering noodles is what makes it so special.

There are many different variations of Beef Noodle Soup and the recipe I'm about to share with you is Taiwanese. We like to add daikon (white radish) to the noodle soup, it's not traditional, but a wonderful addition since the daikon soaks up the broth and becomes juicy, bursting with flavor. The following recipe is my Ma's very own and I hope you enjoy it as much I do.

Broth Ingredients
Beef Bones - 2 lbs
6 Quarts of Water

Main Ingredients
Beef Brisket - 1 lbs
Daikon (white radish) - 3/4 lbs cut into thick rustic cubes
Garlic - 7, smashed
Ginger - 1 inch, sliced
Hot Chili Bean Sauce with Garlic - 1 TBS (recommended brand Tuong Hot Ot Tol)
Hot Bean Sauce - 1 TBS (recommended brand Har Har Pickle Food Factory)
Salt - to taste
Scallion - 4 stalks, smash white part of the stalk
Soy Sauce - 1 cup
Star Anise - 2
Sugar - 1/2 Tsp
Vegetable Oil - 2 TBS
Wheat Flour Noodles, cook according to packet instructions

Sauces

Scallion, Garlic, Star Anise, Ginger

Daikon - White Radish

Broth Instructions may be made ahead of time

1. Parboil beef bones, clean pot and bones
2. Put bones into clean pot with 6 quarts of water
3. Bring to a boil and simmer for a minimum of 2 hours 
4. Remove bones

Main Instructions

1. Parboil beef brisket, slice 1/4 inch thick and set aside
2. Heat oil and stir fry scallions, ginger, garlic for 2 - 3 minutes
3. Add soy sauce and sugar, cook uncovered for 2 minutes
4. Add parboiled brisket slices and cook for 5 minutes
5. Turn off the stove and empty everything into the pre-made stock
6. Bring to a boil and simmer for 1 hour and add daikon in
7. Simmer for an additional 1-2 hours
8. Add salt to taste and serve!

Stir fried garlic, scallions, ginger with soy sauce

Beef brisket

Ma's Taiwanese Beef Noodle Soup

Garnishing: 2 scallions, sliced thin; 4 garlic, minced, chili sauce (optional)

Taiwanese Noodle Soup

Taiwanese Noodle Soup was a staple go-to-meal growing up in our household. It's easy, delicious, and warms you up during cold New England winter months. I've moved out of my parents house for a few years now and longed for Ma's Taiwanese Noodle Soup. I was more than excited when she showed me how to make this simple dish.

Note: The key to this dish is the homemade broth, which can be made beforehand. If you are short on time chicken stock may be used as a substitute.

Broth Ingredients
1/2 lbs pork bones (shoulder or neck)
1 chicken breast (optional, gives broth more depth)

Noodle Soup Ingredients
1 packet noodles
4 stalks chinese celery, chopped to small pieces
8-10 pieces of chinese chives, chopped to 1-inch pieces
fish balls (2-4 per person)
bean sprouts
2 tbs fried shallots (available pre-made at Asian supermarkets)
salt

Instructions
Broth
Add pork bones to the pot and cover with cold water (don't fill the entire pot, just add enough water to cover the bones and parboil  for approximately 15 minutes, or until water boils and the "gunk" (blood and impurities float to the top).

Wash the pot out, clean bones, add bones and chicken breast in, then add cold water. Bring to a boil and simmer over low heat for 1.5 - 2 hours.

Note: slow simmer = clear broth vs. rapid boil = cloudy broth (we're aiming for a clear broth!)

Noodle Soup
Bring another pot of water to a boil and cook noodles according to package directions

Add fish balls, Chinese chives, Chinese celery, fried shallots, bean sprouts and bring the broth to a boil, turn off heat immediately after. Add salt to desired taste.

Put noodles into a large bowl, add bean sprouts + fishballs, ladle in the soup and serve.