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Hong Kong Beef Brisket Noodle Soup
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Hong Kong Beef Brisket Noodle Soup

The easiest Hong Kong Beef Brisket Noodle Soup with a minimum of ingredients
Prep Time20 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 5 minutes
Course: Main Course
Cuisine: Asian, Chinese
Keyword: Asian, Beef, Noodle
Servings: 4 people
Calories: 480kcal
Author: Dolly
Cost: 25

Equipment

  • Cloth: Cheese Cloth / Teh Tarik Cloth / Tea Cloth
  • Large Saucepan / Soup Pot

Ingredients

  • 4 pcs Star Anises
  • 10 pcs Cloves
  • 2 pcs Cinnamon Sticks
  • 5 pcs Bay Leaves
  • 10 pcs Dried Cardamoms
  • 12 cups Water
  • 500 gr Beef Brisket cut into large chunks
  • 2 slices Ginger
  • 2 pcs Spring Onion with the white and green parts separated
  • 6 cloves Garlic Smashed with skin intact
  • 3 tbsp Olive Oil
  • 3 tbsp Blackbean Sweet Soy Sauce
  • 1 tbsp Soy Sauce
  • 1 tsp Salt
  • 1 pack Egg Noodles
  • 1 bunch Bok Choy
  • 2 pcs Daikon cut into large dice
  • 6 pcs Dried Hong Kong Shitake Mushroom soak in hot water then slice it into 3 part

Instructions

  • Fill up the cloth with all the aromatics ingredients. (star anise, cinnamon stick, cardamom, cloves, and bay leaves) - set aside
  • Then, fill up the soup pot with 12 cups of water and ring to a boil.
  • Add beef brisket and 2 slices of ginger. Cook for a few more minutes.
  • When you see some foam floating on the top of the water, skim it off. You don't want these impurities from the beef. It will make the soup cloudy. Turn off the heat - set aside
  • Get another soup pot or large saucepan. Pour olive oil, stir fry the white parts of spring onions, and some garlic with medium heat. Cook until fragrant and slightly seared.
  • Grad the beef soup, pour into the spring onion and garlic pan. Add both soy sauces and stir well.
  • Add the cloth filled aromatic spices, daikon and shitake. Turn the heat down to low and simmer up to 90 minutes or until the beef is tender and the broth is tasty.
  • After 90 minutes, remove the aromatic cloth, and adjust the flavour with a little bit of salt or mushroom stock.
  • Then, cook the noodle according to the package instruction and blanch the bok choy in the noodle water.
  • Serve the noodle, alongside with bok choy and grab a spoonful of beef brisket broth into the bowl. Garnish with the green part of the spring onion.