Irresistible Shanghai Soup Noodles with Braised Beef and Bok Choy That Will Transport Your Taste Buds to New Heights
Imagine this: The aroma of tender beef braising slowly, filling your kitchen with the rich, savory scent of soy, star anise, and ginger. It’s the kind of dish that, once tasted, lingers in your memory, calling you back for another bowl, time and time again. Shanghai Soup Noodles with Braised Beef and Bok Choy isn’t just a meal—it’s an experience, a journey through layers of flavor that warm the soul and soothe the senses. From the first slurp of broth to the last bite of tender beef and crisp bok choy, this dish promises comfort, satisfaction, and a touch of nostalgia.
The Necessary Ingredients
- · Beef brisket or chuck roast - 500g, cut into large cubes
- · Soy sauce - 1/3 cup (80ml)
- · Shaoxing wine - 1/4 cup (60ml)
- · Dark soy sauce - 2 tablespoons
- · Rock sugar or brown sugar - 2 tablespoons
- · Star anise - 2 pieces
- · Ginger - 4 slices, peeled
- · Garlic - 4 cloves, crushed
- · Cinnamon stick - 1 stick
- · Beef or chicken broth - 4 cups (1 liter)
- · Bok choy - 4 small heads, halved
- · Chinese wheat noodles - 200g, or any noodles of choice
- · Scallions - 2, finely chopped
- · Cilantro - a small handful, chopped
- · Sesame oil - 1 teaspoon
- · Salt and white pepper - to taste
The Steps of Preparation
- Heat a large pot over medium heat and add the beef cubes. Sear the beef on all sides until browned.
- Add the soy sauce, Shaoxing wine, dark soy sauce, rock sugar, star anise, ginger, garlic, and cinnamon stick to the pot. Stir to coat the beef.
- Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let the beef braise for 2.5 to 3 hours, or until tender.
- While the beef is braising, prepare the noodles according to the package instructions. Drain and set aside.
- In the last 10 minutes of braising, add the bok choy to the pot, allowing it to cook until just tender.
- Once the beef is tender and the bok choy is cooked, taste the broth and adjust seasoning with salt and white pepper.
- To serve, divide the noodles among four bowls. Ladle the broth over the noodles, ensuring each bowl gets a generous portion of beef and bok choy.
- Garnish with chopped scallions, cilantro, and a drizzle of sesame oil.
- Serve immediately, allowing the warmth of the soup to envelop you as you savor each spoonful.
Alternative Ingredients:
- For a vegan version, substitute the beef with tofu or seitan and use vegetable broth instead of beef broth.
- For a gluten-free version, use tamari instead of soy sauce and rice noodles instead of wheat noodles.
- For a low-sodium version, reduce the amount of soy sauce and use low-sodium broth.
Nutritional Benefits
- High in Protein: The beef provides a substantial amount of protein, essential for muscle repair and growth.
- Rich in Vitamins A and C: Bok choy is a powerhouse of vitamins, promoting immune health and skin vitality.
- Antioxidant-Rich: Star anise and cinnamon bring antioxidants that help fight inflammation and boost overall health.
- Bone Health: The broth, especially if homemade, is rich in minerals like calcium and magnesium, which support bone strength.
- Hydrating: The soup base provides excellent hydration, making this dish not only nourishing but also refreshing.
Possible Additions or Upgrades
- Add a soft-boiled egg for extra richness and protein.
- Top with chili oil or fresh chilies for a spicy kick.
- Sprinkle with toasted sesame seeds for a nutty flavor boost.
- Include mushrooms like shiitake or enoki for added umami.
- Add tofu or extra vegetables such as carrots or daikon for more texture and nutrients.
- Use bone broth instead of regular broth for an extra dose of collagen and depth of flavor.
- Swap beef for lamb if you’re craving something different—lamb adds a unique richness to the dish.
Questions & Answers
Can I make this dish ahead of time?
Absolutely! The flavors develop even more if the soup is made a day in advance and reheated before serving.
What if I don’t have Shaoxing wine?
You can substitute it with dry sherry or even omit it entirely if necessary. The flavor will be slightly different but still delicious.
Can I freeze leftovers?
Yes, this soup freezes well. Just store it in an airtight container for up to three months. Thaw in the refrigerator before reheating.
Is there a way to make this recipe quicker?
Using an Instant Pot or pressure cooker can significantly reduce the braising time to about 45 minutes.
What type of noodles works best?
Chinese wheat noodles are traditional, but you can use rice noodles, egg noodles, or even ramen.
How can I make the dish spicier?
Add fresh chilies, chili oil, or Sichuan peppercorns to the broth for a spicy twist.
Can I use chicken instead of beef?
Yes, chicken thighs would work beautifully in this dish, though the cooking time may vary.
Is there a vegetarian version?
Definitely! Replace the beef with tofu or seitan and use vegetable broth. You can also add more vegetables like mushrooms or tofu.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
What can I serve with this dish?
Steamed dumplings, a side of pickled vegetables, or a light cucumber salad would pair wonderfully.
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