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Rustic Beef Noodle Soup

I don’t know if it is because of the bubbling broth, the super tender meat that almost melts away, or the smooth and fragile ribbon that is the most irresistible object in the bowl of homemade beef noodle. These three elements are so unitedly cooperative, and together they bring out the most comforting form of food.

I love noodle, it’s one of the food I could eat everyday and never get bored. And if you really think about it, it isn’t really difficult to make at home. All you need is a couple of hours to let the meat slowly melt and infused the delicious flavour into the broth.

When the broth is simmering and the meat mellowing into the thin soup, the sweet aroma of Chinese 5 spices powder embraces the flavour of all ingredients. It gives the most comforting fragrance, very suiting and subtle. The noodle need to be quickly blanched in boiling water before letting it drown into the steaming whirlpool with the most tender pieces of beef sitting on top.

Rustic Beef Noodle Soup

Ingredients: (4 servings)

100 gm dried rice noodle

300 gm beef tenderloin- sliced into bite sizes

1 stalk of celery- sliced

A handful of celery leaves for garnishing

1 tsp salt

1 tbsp soy sauce

1 whole garlic- cut into half without peeling

2 tsp Chinese 5 Spices powder

4 cup vegetable stock- divided

200 gm Sliced Chinese cabbage- sliced

1 tbsp oil

Preparation

  1. Heat oil in the large pot over the medium heat. Add garlic and fry until slightly brown.
  2. Add beef slices and stir fry until they turn brown from the outside.
  3. Add Chinese 5 spices powder and stir fry further for 1 minute or until aromatic.
  4. Add 2 cup of vegetable stock, salt, soy sauce and celery stalk, then increase the heat to high. Bring the stock to boil. Let it boil for a couple of minute, then reduce the heat to medium-low and simmer for 1-2 hours or until the beef is tender.
  5. Add the rest of the stock and bring to boil again. Check the seasoning and adjust as you like.
  6. Bring another pot of water to boil. Blanch noodle for a couple of minutes until the noodle is cooked and soft, then transfer the noodle to serving bowl. Blanch Chinese cabbage in the boiling water for a few second and add to the serving bowl. Add broth with beef slices and sprinkle over with celery leaves. Serve hot.

The steamy broth gave the comforting warmness throughout every sip which was full of flavour. I loved how the beef melted in the mouth with the hot juice gushing from the inside. The slippery and soft ribbons of rice noodle drenched and soaked in the luscious moisture, we were losing ourselves in the hot slurps. It’s a so pampering and comforting. Did I mention it’s the beginning of winter here in India? Now I can imagine my kitchen with a pot of simmering homemade noodle soup every week.

Have a lovely day,
Tes

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