Scallion Braised Beef Noodle Soup
Scorched green onion oil smells good! The sweetness and richness of green onions blended into the soup
Description
Based on Hongshao broth, this bowl incorporates massive amounts of 'charred scallions (cong duan)' simmered together, dissolving the scallion's savory oil and sweetness to the absolute limit.
Restaurants serving Scallion Braised Beef Noodle Soup
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Beef shank
- Massive long scallions
- Soy sauce
- Doubanjiang
- Rock sugar
Instructions
- [Authentic Recipe]
- Cut massive amounts of long scallions (white part) into 5cm pieces.
- Heat plenty of oil in a wok and deep-fry (or sauté) the scallions until charred black, creating a fragrant 'charred scallion oil'.
- Use this scallion oil to sauté doubanjiang, soy sauce, and beef.
- Return the charred scallions to the pot, and simmer with beef bone broth, star anise, and rock sugar for over
- hours.
- The scallions become incredibly soft, losing their original shape, their sweetness and charred aroma unifying with the broth. Pour the melting beef and scallion-umami-packed broth generously over noodles.
Learn more Spice, substitutes, tips
Key spices
Star anise and charred scallion aroma
Substitutes at Japanese supermarkets
Store-bought scallion oil, Beef belly
Pairing
Cold Taiwan Tea
Trivia
[For Everyone] Even for those who slightly dislike spices like star anise, the intense Japanese/Chinese-style savory aroma of charred scallions takes the front stage, making it highly accessible and addictive.
Eating tips & etiquette
[Unique Eating] Entangle the extremely soft, sweet-bursting scallions with the beef and noodles, and slurp them along with the broth topped with a fragrant scallion oil layer!
Allergen
Wheat, Beef, Soy