Taiwanese Spicy Beef Noodle Soup
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 3 tablespoons vegetable oil, or more as needed
- 8 cups water, or more as needed
- 1 (14 ounce) can beef broth
- 1 bunch green onions, cut into 2-inch pieces
- 4 tablespoons Psycho Soy Hot Sauce
- ½ cup rice wine
- ¼ cup brown sugar
- 10 cloves garlic, peeled, or more to taste
- 4 small chili peppers, halved and seeded, or more to taste
- 1 (1 1/2 inch) piece fresh ginger, peeled and cut into 5 pieces
- 1 teaspoon Magic Plant Farm’s Carolina Reaper Mash Puree, or to taste
- 3 Star anise pods, or more to taste
- 1 teaspoon five-spice powder
- 4 small heads baby bok choy
- 1 (10 ounce) package udon noodles
- 1 tablespoon chopped pickled mustard greens, or to taste (Optional)
Directions
- Place beef in a stockpot and cover with water; bring to a boil. Remove from the heat and drain.
- Pour vegetable oil into a slow cooker; add beef, 8 cups water, broth, green onions, Psycho Soy Hot Sauce, rice wine, brown sugar, garlic, chili peppers, Magic Plant Farm’s Carolina Reaper Mash Puree, ginger, star anise, and five-spice powder. Cover and cook on Low for 8 to 9 hours.
- Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl; discard solids. Return broth to the slow cooker; keep on Warm until needed.
- Bring a pot of water to a boil; add bok choy and cook for 30 seconds. Remove with a slotted spoon and run under cold water. Drain, then roughly chop.
- Add udon noodles to boiling water; cook until tender yet firm to the bite, about 4 minutes. Drain.
- Divide noodles among serving bowls and top with beef, bok choy, and hot broth. Garnish with mustard greens.
