Posts tagged: soup

Niu Rou Mian (Spicy Beef Noodle Soup)

By , January 2, 2011 at 7:28 pm

If you want to try an authentic Chinese recipe this is so delicious and perfect for the freezing weather we’ve been having lately.  I have to be honest and say that Dan is the one who found this recipe and he is the one who always cooks this dish, but it has become one of my new favorites.  Brings me back to my days in Taiwan when I used to order soup off the street from little vendors on my bike ride home for dinner.  Yum!

Niu Rou Mian (Spicy Beef Noodle Soup)

2-3 lbs of beef shank
Water to cover
Green onion and ginger

2 tablespoons of canola oil
2 teaspoons of sugar
6 tablespoons of Szechuan peppercorn
2-3 tablespoons of minced (or grated) ginger
1 head of garlic, cloves peeled and minced
2-3 star anise
2 tablespoons of spicy chili bean paste
1 tablespoon cayenne or Indian red chili powder (optional)

1 lb tendon (optional)
½ lb of Chinese greens (I used Shanghai bok choy hearts)
Noodles (homemade or fresh store bought)
Green onions
Slivered zha cai (Szechuan pickled vegetable) (optional)

1. Place the whole beef shank in a large pot or Dutch oven with enough water to cover. Add about 4-5 stalks of green onion (well-rinsed) and 4-5 slices of ginger. Do not salt! This will ruin the flavor of the broth; you will be adding soy/salt at the very end. Cover and bring to a boil, then turn down to a strong simmer for about half an hour. Remove and discard green onion and ginger. Then take the shank out and carve it into largish chunks, placing these (along with any juices) back into the pot. You will want a very good serrated knife for this task, as the shank is very tough to cut.

2. Heat the oil for the seasoning paste in a medium-sized frying pan. Add the sugar and stir until completely dissolved and just starting to caramelize (you will see a golden brown color appear in the bottom of the pan). Then add the rest of the seasoning paste ingredients and stir vigorously for about 90 seconds. This will smell fantastic, and you will want to eat a bowl of beef noodles right on the spot. Not so fast, my friend, you’ve still got three or four hours left to go. Throw this delicious mixture into the broth pot.

3. If using tendon in your soup, simply boil it whole in a separate pot over medium-low heat until tender (about 2½ hours). Make sure to keep topping up the water level if necessary. Chop into bite sized pieces and add it to the main soup pot. Note that tendon will dissolve if you cook it for too long, so you may want to keep this aside if your soup isn’t close to ready yet.

4. Every recipe I read claims that after two hours of simmering over very low heat, the beef will practically be falling apart. This was not the case for me. Mine took about four hours, at which point it became so lusciously tender that it practically dissolved upon contact. It was well worth the wait.

5. About 15 minutes before serving, add soy/salt to taste. I added about 2 tablespoons of low sodium soy sauce and a quarter teaspoon of salt. Remove the peppercorns and star anise with a Chinese spider or skimmer. If you miss a few peppercorns, don’t worry. They’re edible, just a little bitter.

6. Prepare your noodles according to the package instructions. Shanghai noodles are available at most Asian markets, and work the best here. Or you can make your own, a surprisingly simple task that I document here. You have about six hours to kill anyway. Blanch veggies in the same pot of water. In your soup bowl, place a ball of noodles, followed by veggies. Pour about two cups of beef broth over, then add a few pieces each of beef and tendon. Scatter the top with slivered zha cai and green onions and serve.

Recipe stolen from

Tortellini Soup

By , January 28, 2010 at 8:51 pm

This is one of the tastiest soups I’ve had in a long time. Very hearty and filling. Perfect for these long winter days we’ve been experiencing.

1 lb. mild ground Italian sausage
1 onion, chopped
2 cloves garlic, minced
1 cup water
2 (13 3/4 oz.) cans beef broth
1/2 cup white wine or apple juice
3 carrots, sliced
1 (28oz) can crushed tomatoes
1 tsp. basil
1 tsp. oregano
1 cup sliced zucchini (optional)
4 Tbsp. parsley, chopped
1 green pepper, chopped
8 oz. cheese tortellini (refrigerated or frozen)

In large soup pot, brown sausage, onion and garlic. Drain excess fat if needed. Add water, broth, wine, carrots, tomatoes, basil, oregano, zucchini, parsley, and green pepper. Simmer for 30 minutes or longer. Add tortellini 5-10 minutes before serving and cook until tender, but not soggy. Garnish each serving with Parmesan cheese.

*Acquired by Janee Rasmussen

Soba Soup with Spinach

By , May 19, 2009 at 8:22 am

Serves 4
Prep Time: 15 min
Total Time: 35 min

2 Tbs vegetable oil
12 oz shitake mushrooms (stems removed) caps thinly sliced
4 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
1 Tbs peeled and minced fresh ginger
coarse salt
2 cans (14.5oz) reduced-sodium chicken broth
1/2 package (4.4oz) soba (Japanese buckwheat noodles)
1 bunch flat-leaf spinach, torn
2 Tbs fresh lime juice
1 Tbs soy sauce

1. In a large saucepan, heat oil over medium. Add mushrooms, scallion whites, garlic, and ginger; season with salt. Cook, stirring occasionally until mushrooms are tender, 6 minutes.

2. Add broth and 3 cups water; bring to a boil. Add soba; reduce to a simmer, and cook 5 minutes. Add spinach; cook until just tender, about 1 minute. Add lime juice and soy sauce. Serve topped with scallion greens.

Per serv: 228 cal; 8 g fat; 11.7 g protien; 32.2 g carb; 2.4 g fiber

Everyday Food, Jan/Feb 2009

Zuppa Toscana Soup (from Olive Garden)

By , November 8, 2008 at 1:05 pm

Serves: 10

1 lb spicy Italian sausage, crumbled
1/2 lb smoked bacon, chopped
1 qt water
2- 14 oz cans (about 3-2/3 cups) chicken broth
2 lg. russet potatoes, scrubbed clean and cubed
2 garlic cloves, peeled and crushed
1 med. onion, peeled and chopped
2 cups chopped kale OR swiss chard
1 cup heavy whipping cream
salt and pepper to taste

In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. In a skillet over medium-high heat, brown bacon; drain, set aside. Place water, broth, potatoes, garlic and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot; simmer for 10 minutes. Add kale and cream to pot; season with salt and pepper; heat through.

Acquired by Dorshan Stevens

Vegetable & Noodle Soup

By , August 8, 2008 at 2:14 pm

2 Tbsp olive oil
1 medium onion, chopped
2 carrots, thinly sliced
2 or 3 celery sticks, sliced
3 medium red skinned potatoes, cut
1 bay leaf
1 1/2 tsp old bay seasoning
1 14.5oz. can diced tomatoes (I like to use the Italian diced)
3 cans of vegetable broth (or other broth)
1/2 box pasta of your choice (I like to use macaroni)
salt and pepper

Heat oil over medium to medium-high heat. Add onion, carrots, celery, potatoes and bay leaf. Sautee for 6 minutes. Add tomatoes, broth pasta, and some salt and pepper. Simmer 12-15 minutes or until vegetables and pasta are cooked.

Serves: 4
Preparation time: 40 min- 1 hour

This is one of our favorite soups. I usually add more vegetables- and wait until they are pretty tender before adding the pasta otherwise the pasta is done before the veggies and keeps soaking up all the liquid. I can no longer find vegetable broth at the store, so I usually use chicken broth.

Copyright 2004-2013 Dan & Carolyn Chan