Taiwanese Beef Noodle Soup - Marion's Kitchen
Making this Taiwanese beef noodle soup is easy and much quicker when you're using a pressure cooker or instant pot. Making pressure cooker soup or instant pot soup cuts prep time by hours!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Poor Man's Soup (Old Fashioned Beef & Macaroni Soup)
❤️ SUBSCRIBE: Poor Man’s Soup, Goulash, Cowboy Soup, Beef and Macaroni soup….whatever you wanna call it, it’s downright delicious! We grew up calling it Poor Man’s Soup and Beef and Macaroni Soup. It was the soup that my grandmother made on Fridays and it was usually a way to use up any left over veggies from the week. Any veggie you throw into this soup is tasty! For my husband I usually throw in some diced potatoes and bell pepper. But my boys and I like it with just onions and garlic! Simple, easy, and classic!
This old-fashioned beef and tomato soup is so hearty and filling! It’s been years since I’ve made this soup and it definitely belongs on my channel because it's such a keeper! I hope that you enjoy as much as we do!
Have you ever had this soup?
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The Chef Obsessed With Taiwanese Beef Noodle Soup (Chef’s Plate Ep. 15)
Taiwanese beef noodle soup is a complex dish. There is no one set recipe, and it can take days just to make one bowl. The soup can take on many different flavor profiles depending on how people choose to cook it. At Ho Foods in New York, Taiwanese-American chef Richard Ho believes he’s landed on the recipe that best replicates the homemade beef noodle soup he had growing up in Los Angeles.
Read more: The 5 dishes that shaped New York’s Chinese food scene in 2018 (
#牛肉麵 #taiwanesebeefnoodle #beefnoodlesoup
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Written and Voiced by: Gavin Huang
Produced by: Nathaniel Brown and Gavin Huang
Shot by: Nathaniel Brown
Edited by: Hanley Chu
Mastered by: Joel Roche
Music: Audio Network
15 Minute Homemade Korean Beef Noodle Soup, YUKGAEJANG!
15 Minute Homemade KOREAN BEEF NOODLE SOUP!
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This 15 Minute Beef Noodle Soup Will Change Your LIFE! Niku Udon!
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Easy One Pot Noodle Soup || 15 Min Dinner Recipe
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This ground pork noodle soup is very hearty and healthy. It takes 15 minutes to make, and it serves a whole family. Would you give it a try?
INGREDIENTS
3 tbsp of oil
10 cloves of garlic finely minced
1/2 inch of ginger
3 scallions separate the white and green part
1 tbsp of chili flake, can be switched with sweet paprika (Amazon Link -
1.5 tbsp of Sichuan Dou Ban Jiang, can be switched with soybean paste (Amazon Link -
400 grams (14 oz) of ground pork
2 tbsp of Chinese cooking wine (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1/4 cup of water
5-6 servings of noodles (400-500 grams of fresh noodles or 250-300 grams of dried noodles)
5-6 cups of water
1-1.5 tsp of salt
Baby bok choy as needed
Pan fry egg as an extra protein option
INSTRUCTIONS
Add oil, garlic, ginger, the white part of the scallion, Sichuan doubanjiang, and chili flake to the wok. Stir over medium heat for 2-3 minutes to activate the Dou Ban Jiang flavor.
Add ground pork and stir over high heat for a few minutes or until cooked through.
Season with Chinese cooking wine, soy sauce, and oyster sauce, and dark soy sauce. Pour in 1/4 cup of water and let it mingle a little bit. Remove the Saozi from the wok and set it aside.
This will taste a lot saltier compare to your preference, that is because this ground pork is a noodle topping, or what we call Saozi (臊子) in Chinese, you are not supposed to eat on its own.
Bring 5 -6 cups of water, if you have stock, that will be even better. I am not washing the wok because I don’t want to waste the flavor.
We will bring this to a boil which will take a few minutes. It should be enough time for you to wash the baby bok choy and cut them open.
The noodles - What I am using here are fresh ramen noodles but you can use other types because I have tried so many, such as egg noodles, rice noodles, mung bean noodles, even instant noodles will work. Depending on the thickness and the brand, the cooking time may variant. If you are not sure, read the instructions on the package before you cook it.
Once the water comes to a boil, throw in 4-5 servings of noodles. Just for reference, it will be 400-500 grams of fresh noodles or 250-300 grams of dried noodles. Add some salt to taste. I used about 1/2 tbsp. My noodles are fresh so they just need a few minutes of simmering, which should be enough time for you to pan-fry some eggs on a different stove. This is optional. Just to add a little extra protein.
I think the noodles are almost done now. Throw in the baby bok choy and let it blanch for just 30 seconds and dinner is ready.
To make a serving, you just put some noodles in a bowl along with the broth. Scoop a few big spoonfuls of minced pork on the top. Put some baby bok choy to balance the flavor. This brings back my childhood memory. When I get an A+ at school, my mom will always make me an extra egg. Sprinkle a little bit of spring onion and enjoy!!
This is a super quick dinner on a limited budget but it is very tasty. We made the ground pork salty and savory so you can gradually mix it into the noodle soup as you are eating it. If you got the time and effort, you can definitely upgrade the broth to chicken stock. When I was little, my family wasn’t that fancy, we just use water.
Videography / Editing by Austin Schargorodski -