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)
1 Chinese Spice Braising Packet
½lb Ribeye with bone
2 Cloves of garlic
½ Leek (or scallion if you have it)
Shio Koji (used to marinate the meat)
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*