Soup
Taiwanese-Beef Noodle Soup
Taiwanese-Beef Noodle Soup
This noodle soup is one of our kids' favorite meals. Many recipes for this dish can be fairly involved and often call for parboiling the beef first before adding all the ingredients. Since time is valuable for all of us, putting all the ingredients in a pressure cooker and letting the pressure cooker do most of the work will get us more than satisfactory results. The blending of the various spices--star anise, ginger, bay leaf and 5 spice powder--creates a rich, exotic taste that is very satisfying.
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Taiwanese-Style Beef Noodle Soup
Ingredients:
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3 pounds beef shank with bone
4 star anise
2 knobs ginger, about 2 inches, sliced
2 teaspoons coconut sugar
2 teaspoons salt
1/2 teaspoon white pepper
2 teaspoons 5 spice powder
1 large bay leaf
3 to 4 shallots, coarsely chopped
3 tablespoons oil
2 fresh Roma tomatoes, diced, or 1 can of diced tomato
10 cups water
2 tablespoons sake
3 tablespoons coconut aminos
1 teaspoon red chili peppers (more if desired)
1 pound wide rice noodles, cook per package directions
Preparation:
1. In a pan, heat oil and add shallots. Brown the shallots, then brown the beef shank, a few pieces at a time to avoid steaming the beef.
2. Place the browned beef and shallots into the pressure cooker, and add the rest of the ingredients. Add enough water to cover the beef.
3. Cook the beef on high pressure for 35 minutes, allow to naturally depressurize.
4. While the beef is cooking, prepare 1 pound of rice noodles, boil for about 8 to 10 minutes, and drain and rinse in cold water. Set aside into bowls for serving.
5. After the beef has depressurized, ladle soup and beef into the bowls of noodle, and serve with chopped green onion and cilantro.Makes 6 to 8 servings.
Excerpt From
The Cookbook You Never Wanted: An Allergy Free Cookbook
Luci Chen Yang, MD
https://books.apple.com/us/book/the-cookbook-you-never-wanted-an-allergy-free-cookbook/id6469195817
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