Niu Rou Mian(Niu Rou Mian (Taiwanesisk Oksekødssuppe med Nudler))
Taiwanese Beef Noodle Soup
Niu Rou Mian, ofte hyldet som Taiwans uofficielle nationalret, er en dybt trøstende og smagfuld oksekødssuppe med nudler. Den indeholder langtidssimret oksekød, typisk bov, i en rig, aromatisk bouillon, serveret med solide nudler og blancherede grøntsager. Dens oprindelse kan spores tilbage til fastlands-Kina, men taiwanske kokke har raffineret den til et unikt kulinarisk ikon, fejret for dens komplekse smagsnuancer og tilfredsstillende karakter.
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🧂 Ingredienser
- 800 g Beef shank
- 200 g Beef tendon
- 3 tbsp Doubanjiang (spicy broad bean paste)(Look for Pixian doubanjiang for authentic flavor. Rinse and drain if very salty.)
- 2 tbsp Rock sugar(Or granulated sugar. Helps balance the spice and saltiness.)
- 80 ml Soy sauce(Use a good quality dark soy sauce for color and depth.)
- 3 whole pods Star anise
- 1 thumb-sized piece Ginger
- 4 cloves Garlic
- 2 liters Water(Or enough to generously cover the beef.)
- 600 g Thick wheat noodles(Fresh or dried. Choose noodles that hold up well in soup.)
- 4 heads Bok choy
- 2 stalks Scallions
- small bunch Cilantro
👨🍳 Fremgangsmåde
- 1
Prepare the Beef: Place the beef shank and tendon pieces in a large pot. Cover with cold water and bring to a rolling boil over high heat. Boil vigorously for 5 minutes to blanch the meat, which helps remove impurities and scum. Drain the beef and rinse thoroughly under cold running water. Clean the pot.
⏱️ 10 minutes - 2
Sauté Aromatics and Doubanjiang: Heat a tablespoon of neutral oil in the cleaned pot over medium heat. Add the doubanjiang and stir-fry for 1-2 minutes until fragrant and the oil turns reddish. Be careful not to burn it. Add the rock sugar and stir until melted and slightly caramelized.
⏱️ 5 minutes - 3
Braise the Beef: Add the blanched beef and tendon back to the pot. Pour in the soy sauce, add the star anise, sliced ginger, and smashed garlic cloves. Pour in the 2 liters of water (or enough to cover the meat by at least 2 inches). Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer gently.
⏱️ 3 hours - 3 hours 30 minutes - 4
Simmer and Tenderize: Let the beef and tendon simmer for at least 3 to 3.5 hours, or until the beef is fork-tender and the tendon is gelatinous and soft. Skim off any foam or excess fat that rises to the surface during simmering. The broth should reduce and become deeply flavorful. Taste and adjust seasoning with more soy sauce or a pinch of salt if needed.
⏱️ 3 hours - 3 hours 30 minutes - 5
Prepare Noodles and Greens: About 15 minutes before serving, bring a separate large pot of water to a boil. Cook the thick wheat noodles according to package directions until al dente. While the noodles cook, bring a small pot of water to a boil or use a steamer. Blanch the bok choy halves/quarters for 1-2 minutes until bright green and slightly tender. Drain well.
⏱️ 15 minutes - 6
Assemble the Soup: Remove the beef and tendon from the broth. Slice the beef shank thinly against the grain. Strain the broth through a fine-mesh sieve into a clean pot or serving tureen, discarding the solids (ginger, garlic, star anise). Reheat the broth if necessary.
⏱️ 5 minutes - 7
Serve: Divide the cooked noodles among large soup bowls. Arrange slices of braised beef and pieces of tendon over the noodles. Ladle the hot, rich broth generously over the beef and noodles. Place the blanched bok choy on the side. Garnish with chopped scallions and cilantro (if using).
⏱️ 5 minutes
💡 Professionelle Tips
- ✓For en endnu rigere bouillon kan du overveje at bruge en kombination af oksebov og okse-sene. Hvis sene ikke er tilgængelig, kan mere bov eller oksebovstykke bruges.
- ✓Kvaliteten af doubanjiang er afgørende; kig efter Pixian doubanjiang for autentisk smag. Hvis den er meget salt, kan det hjælpe at skylle og dræne den på forhånd.
- ✓Skynd dig ikke med simreprocessen; langsom tilberedning er nøglen til at mørne oksekødet og udvikle den dybe, komplekse bouillon.
- ✓Skum bouillonen jævnligt under simringen for at sikre en renere smag og udseende.
- ✓Juster mængden af doubanjiang og sojasauce efter din personlige smag for styrke og salt.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- For en stærkere bouillon, tilsæt ekstra tørrede chilier eller en smule chiliolie, når du serverer.
- Server med syltede sennepsgrøntsager (suan cai) til siden for en syrlig kontrast.
- En 'klar bouillon' (qing dun) version udelader doubanjiang og fokuserer på en renere, aromatisk oksekødsfond, der ofte fremhæver ingefær og grønne løg.