Honest Reviews of a Professional Foodie

  • Claire Wu

Red Braised Beef Noodle Soup | Recipe

Red braised beef noodle soup is one of my favorite Taiwanese dishes.

I've lived in Boston for years, but I didn't find one that exactly fits my ideal so I usually make it myself.

Living in New York now.. well, yes there are a lot more options but they're nowhere close to where I live. Even if they are, they're probably closed due to the outbreak of coronavirus.

As usual, I ordered some groceries from Farm to People — one of them being a can of canned crushed tomatoes with basil. Well, I didn't want to JUST eat tomato paste pasta, so I tried making red braised beef noodle soup with some very unconventional ingredients.

Red Braised Beef Noodle Soup (Serves 2)

(Note. The ingredients I used are what I have in my fridge/home at the moment (substitutes). Feel free to get creative, modify the amount if necessary)

Red Braised Beef Noodle Soup


1 Chinese Spice Braising Packet

½lb Ribeye with bone

¼ Onion

2 Cloves of garlic

½ Leek (or scallion if you have it)

Soup Base/Seasoning:

Shio Koji (used to marinate the meat)

Soy Sauce

Red Pepper

Korean Chilli Powder

Ajimoto Soup Stock Hondashi

Brown Sugar (usually rock sugar)

a cup of Whisky (usually rice wine)

Canned Crushed Tomatoes with Basil (usually Doubanjiang/Chinese bean paste)

*ingredients such as the spice braising packet and soup stock can be found in Asian markets*



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