Beef Noodle Soup

Feeling very soupy and noodley over last weekend, I decided to whip up some humble home-made beef noodle soup. It is simple, it is hearty and a good brew of soup is always good for the soul!

Here’s the recipe.

Ingredients:

• A slab of beef – sliced into pieces
• Some noodles (yellow Chinese noodles or vermicelli)
• 1 carrots – sliced
• 1 tbsp. of butter
• 2 cubes of non-MSG beef stock cube
• 3 clovers
• 1 piece star anise
• 1 stick of cinnamon
• Salt & pepper to taste

Spice Paste:

• 3 onions - quartered
• 2 cloves of garlic
• 2 inches of ginger – peeled and sliced
• 2 tspn coriander seeds
• 1 tbsp cumin seeds

Other ingredients (Garnish)

• Boiled eggs – cut into wedges
• Bean sprouts
• 1 stalk of spring onion and coriander (chopped)
• Fried shallots

 

Method:

1. Blend all spice paste together and set aside
2. Boil the beef till tender and once done, drain the beef and set aside the leftover stock for later use
3. Heat up the pot, and when hot enough, put in the butter into the pan
4. Stir for a few seconds and add in the dry spices (cinnamon, cloves, star anise) till fragrant.
5. Add the blended spice paste and stir together till slightly golden.
6. Then add the boiled beef, some water, add the leftover beef stock from boiling the beef and the 2 cubes of beef stock together. Stir and simmer under low heat.
7. Lastly, add in the carrot, salt and pepper to taste.
8. Simmer for a few hours for maximum taste

To prepare for meal:
Blanch beansprouts, pre-soaked vermicelli /yellow noodles, macaroni in boiling water and transfer them into a bowl once they are cooked. Add in toppings of hard-boiled eggs, chopped spring onions and pour the hot beef broth into the bowl.

 

And don’t forget to add a generous dose of of chili to your noodles for maximum satisfaction.

 

Enjoy!