Ingredients
- 250g beef
- 200g ramen
- 1/2 daikon
- scallionsstrips
- ginger slices
- minced garlic
- coriander
- cinnamon
- amomum tsao-ko
- nutmeg
- aniseed
- clove
- dried red chiles
- white pepper
- rock sugar
- sesame oil
- chili oil
- Sichuan pepper powder
- chicken powder
- salt
Directions
Kitchen Tips
Steps
1 Done 5 minutes | Wash beef and remove blood. Cut into large pieces. Wash and slice white daikon. |
2 Done 10 minutes | Add water and beef to a pot. Bring to a boil, then use low heat to stew for 8 minutes and skim the foam on the top. Turn over beef occasionally. |
3 Done 45 minutes | Put cinnamon, Amomum Tsao-ko, nutmeg, aniseed, cloves, dried red chili and while pepper into a spice bag. Put the spice bag, chopped scallion strips, and ginger slice into the pot. Continue to boil for 40 minutes. |
4 Done 10 minutes | Season with salt and cook for another 10 minutes. Turn off heat and remove beef from the soup. Cut beef into slices. Set aside. |
5 Done 5 minutes | Add water to a pot. Pour into the beef soup. The ratio of beef soup and water should be 1:1. Add daikon slice and season with Sichuan pepper powder, chicken powder, and salt. Bring to a boil. Sprinkle with sesame oil. |
6 Done 10 minutes | Add water to another pot. Bring to a boil and blanch ramen noodle until cooked. Remove ramen to a bowl. Pour into the daikon-beef soup. Add sliced beef and sprinkle with minced coriander and garlic. Top with a little chili oil before serving. |
