The comfort food for me, and lots of Chinese people, is noodle in soup.
The noodle has to be the long version, and the soup better is a meat broth. And when these two combine into a bowl, they have a magic powder to warm up my stomach and comfort my body.
Talking about noodle in soup, the one I like the most, which also gave me deepest impression in my childhood, is noodle in the beef broth.
I remember when I was around 6 years old, for the first time I tasted the instant noodle. By then the only one available was the “braised beef noodle” flavor by the brand Master Kong. I still can recall after pouring the hot water into the bowl, those 3-minutes of waiting was so so long. When I opened the cover, the hot steam came out and a bowl of heaven was in front of me!
Since then for a very long time, “noodle in soup” for me equaled to “noodle in beef broth”. No other version could beat it,. Ever after I had grown up and encountered with many other versions of noodle in soup, I always crave for those long noodles in a hot bowl of beef broth. And that’s why today I am making it, and share with you the initial bowl of joy in my childhood memory.
- Chinese noodles/ Udon/ any long Asian pasta you prefer…
- Dried chili 2 – 5 (depends on how spicy you want)
- Onion x 1
- Black peppercorns 1 tsp
- Cinnamon stick x 1
- Star anise x 3
- Nutmeg x 1
- Clove x 2
- Fennel seeds x 1/2 tsp (optional)
- Soy sauce x 2 spoons
- Dark soy sauce x 1 spoon
- Bean paste x 1 spoon
- Salt x 1 tsp
- Cut the beef into chunks, and boil them in water to get rid of the blood and extra fat.
- Boil water in a separate big pot. After the beef is boiled, put them into this pot of hot water without rinsing under cold water.
- Add in all the spices and flavorings into the pot.
- Put the lid on and simmer for 1 hour 45 minutes.
- Taste to see if it is salty enough. Add more salt according to your own preferences.
- Cook the noodles according to the package instructions. And also boil some vegetable.
- Assemble everything together. Garnish some chopped red chili or green spring onion.
The temperature has dropped last night, and it is only -1°C in the night and under 10°C during the day. Having a steaming hot bowl of noodle in soup is such a bless. I can’t think of any better option to comfort my stomach in the winter days. And it is good to make a lot of beef broth in one time, as you can always save the unfinished portion for later use.
Wish it warms up your stomach and your heart as well! ❤