There’s a transformative moment when the tantalizing aroma of Cantonese Braised Beef Noodle Soup fills the air, instantly transporting me to a bustling street market in Hong Kong. Picture this: tender beef short ribs steeped in a rich, fragrant broth, mingling harmoniously with peppery radishes and slippery rice noodles. Each spoonful is a journey of flavor, a warm embrace on a chilly evening.
When I discovered this recipe, it was like stumbling upon a hidden culinary treasure. The fusion of spices like star anise and Sichuan peppercorns creates a balance that is nothing short of magical. Just when you think you’re stuck in a rut of fast food takeout, this comforting bowl of soup stands ready to rekindle your love for wholesome home-cooked meals.
Perfect for impressing guests or simply satisfying your own cravings, this dish proves that gourmet flavors can effortlessly come together in your kitchen. So, let’s dive into this delightful recipe and bring a taste of Cantonese cuisine right to your dining table!
Why is Cantonese Braised Beef Noodle Soup a must-try?
Aromatic Symphony: The blend of spices—star anise, Sichuan peppercorns, and fragrant ginger—creates a robust and inviting aroma that fills your kitchen.
Tender Perfection: Beef short ribs become meltingly tender as they cook in the rich broth, providing a satisfying bite with every slurp.
Quick and Easy: Made in a pressure cooker, this recipe saves time without sacrificing flavor, allowing you to enjoy a homemade feast in just 55 minutes.
Comfort in a Bowl: Each bowl is a hug of warmth, perfect for cozy family dinners or impressing guests at a social gathering.
Versatile Delight: Feel free to customize toppings with your favorite garnishes like chilli oil or fried shallots for an extra flavor boost!
Cantonese Braised Beef Noodle Soup Ingredients
For the Beef
• Beef short ribs – 700 – 800 g for maximum tenderness and flavor in your broth.
• Ginger slices – 3 slices for blanching, helping to remove any impurities for a cleaner taste.
• Green onion – 1, used for blanching to add depth to the flavor.
• Shaoxing cooking wine – A splash to enhance the beef’s aroma while blanching.
• Water – Enough to cover the beef during the blanching process.
For the Broth
• Neutral oil – 1 tbsp for sautéing aromatics and creating that rich base flavor.
• Rock sugar – 20 g to balance the savory notes with a touch of sweetness.
• Hot water – 1 L, forming the body of your savory broth.
• Salt – 1 tsp to season the broth perfectly.
• Shaoxing cooking wine – 3 tbsp adds a classic Cantonese flavor.
• Fish sauce – 2 tbsp for a umami-packed depth in the broth.
For the Noodles
• Dried flat rice noodles – 300 – 400 g, soak them to prepare for a delightful texture in your soup.
For the Aromatics
• Fresh ginger slices – 5 slices for an aromatic kick that lingers in your soup.
• Garlic cloves – 3, finely chopped to enhance the savory profile of the broth.
• Green onions – 2, chopped for adding a fresh zing to the broth.
• Shallot – 1, imparts a sweet and mild flavor that rounds out the spices.
For the Spices
• Bay leaves – 3 for a subtle herbal note.
• Star anise – 2 pieces to bring that signature aromatic sweetness typical of Cantonese cuisine.
• Cinnamon stick – 1 for warmth in the broth.
• Sichuan peppercorns – 1 tbsp for a slight numbing spice that elevates the flavor profile.
For the Garnish
• Chopped green onion – 2 tbsp to sprinkle over the finished dish for a fresh finish.
• Fried shallots – 1 tbsp for an added crunch and sweet flavor.
• Chilli oil – To taste, for those who like an extra kick.
• Chinese black vinegar – To taste, for a tangy contrast that brightens every bite.
How to Make Cantonese Braised Beef Noodle Soup
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Blanch the Beef: In a pot of cold water, combine the beef, ginger, green onion, and a splash of Shaoxing wine. Bring to a boil over high heat for 4-5 minutes until scum forms. Drain, rinse the beef, and set aside.
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Sauté Aromatics: Using the sauté function of your pressure cooker, heat the neutral oil. Add ginger, garlic, green onions, shallot, and rock sugar, sautéing for about 2 minutes until fragrant and the sugar caramelizes beautifully.
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Brown the Beef: Add the blanched short ribs into the pot, browning each side for about 30 seconds until they turn a lovely golden color.
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Pressure Cook: Turn off the sauté function and carefully add hot water, salt, Shaoxing wine, fish sauce, bay leaves, star anise, cinnamon stick, and Sichuan peppercorns. Seal the lid and pressure cook on high for 25 minutes.
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Add Radish: Release the pressure carefully, then add the chopped radish chunks. Pressure cook on high for an additional 3 minutes until they are tender yet still retain their shape.
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Cook the Noodles: While the radish cooks, prepare the flat rice noodles according to the package instructions. Once done, set them aside.
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Assemble the Bowl: Slice your short ribs into 1 cm thick pieces. In a bowl, serve the noodles topped with beef, radish, and the flavorful broth. Garnish generously with chopped green onions, fried shallots, chilli oil, and a drizzle of black vinegar to taste.
Optional: Add a squeeze of lime for an extra zing.
Exact quantities are listed in the recipe card below.
What to Serve with Cantonese Braised Beef Noodle Soup?
Create a complete dining experience that will warm your heart and tantalize your taste buds.
- Steamed Bok Choy: A fresh, crispy green that adds a pop of color and balances the rich flavors of the soup.
- Vegetable Spring Rolls: Crispy and filled with vibrant vegetables, these rolls offer a delightful crunch that contrasts beautifully with the broth.
- Crispy Garlic Toast: Perfect for soaking up the savory broth, this toast introduces a satisfying crunch and aromatic garlic flavor to your meal.
- Chili Oil Dipping Sauce: Spice up your dining experience with a homemade dipping sauce that complements every sip of the soup’s rich broth.
- Coconut Sticky Rice: The slight sweetness of this dish pairs wonderfully with the savory noodles, creating a delightful mix of textures.
- Iced Green Tea: Refreshing and light, this drink cleanses the palate between bites, enhancing the enjoyment of the aromatic soup.
- Mango Pudding: End your meal on a sweet note with this silky dessert, offering a tropical flair to round out your Cantonese feast.
- Sesame Cucumber Salad: Refreshingly cool and crunchy, this salad introduces a zesty contrast to the warm, hearty soup.
- Spicy Pickled Vegetables: Their tanginess and heat provide a bold taste that brightens each bowl of noodle soup beautifully.
Expert Tips for Cantonese Braised Beef Noodle Soup
• Beef Choice: Use well-marbled beef short ribs for the juiciest, most flavorful broth. Lean cuts won’t have the same tenderness.
• Blanching Benefits: Don’t skip blanching the beef! It removes impurities and ensures a cleaner, richer broth in your Cantonese Braised Beef Noodle Soup.
• Flavor Layering: Sautéing the aromatics until golden enhances the soup’s depth. Take your time here for the best flavor!
• Pressure Cooking Perfection: Avoid overcooking the radish; adding them after the beef reduces the risk of them becoming mushy.
• Customizing Garnish: Experiment with different toppings like fresh herbs or crispy garlic. They can elevate your soup and offer delightful textures.
Make Ahead Options
These Cantonese Braised Beef Noodle Soup ingredients are perfect for meal prep enthusiasts! You can blanch the beef (steps 1) and sauté the aromatics (step 2) up to 24 hours in advance, storing them separately in airtight containers in the refrigerator to maintain flavor. Additionally, you can pre-cook the radish (step 5) and store it with the broth for up to 3 days. When you’re ready to enjoy your soup, simply combine the prepped ingredients and pressure cook for the remaining steps. This planning not only saves you time on busy weeknights but also ensures your soup is just as delicious and comforting!
Cantonese Braised Beef Noodle Soup Variations
Feel free to play around with this recipe to channel your inner chef and create a personal spin!
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Gluten-Free: Use gluten-free rice noodles or zucchini noodles as a delightful substitute for dried flat rice noodles, giving a fresh vegetable twist.
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Spicy Kick: Stir in extra chopped green chilies or a dash of chili paste to your broth for a spicy delight that intensifies every mouthful. Spice lovers will rejoice!
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Vegetable Boost: Toss in additional vegetables like bok choy or mushrooms during the second pressure cooking phase for a hearty and colorful soup—perfect for veggie lovers.
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Herbaceous Twist: Add a handful of fresh cilantro or basil just before serving to elevate the aromatic profile and add a refreshing finish that makes each bite sing.
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Coconut Variation: For a creamy twist, incorporate a splash of coconut milk into the broth, transforming the dish into a subtly sweet experience that’s both comforting and unexpected.
In the world of cooking, versatility reigns!
How to Store and Freeze Cantonese Braised Beef Noodle Soup
Fridge: Store leftovers in an airtight container for up to 3 days. Make sure the soup is cool before sealing to prevent condensation.
Freezer: Freeze portions in airtight containers or freezer bags for up to 3 months. Leave some space in the container for expansion as it freezes.
Reheating: Thaw overnight in the fridge, then gently reheat on the stovetop until warmed through. Add a splash of water if needed to refresh the broth.
Noodle Storage: Store cooked noodles separately from the soup to maintain their texture. They’ll keep in the fridge for 2 days, but toss with a bit of oil to prevent sticking.
Cantonese Braised Beef Noodle Soup Recipe FAQs
What should I look for when selecting beef short ribs?
Absolutely! For the best flavor and tenderness in your Cantonese Braised Beef Noodle Soup, look for well-marbled beef short ribs. This marbling ensures that the meat remains juicy during cooking. If possible, choose ribs that have a bright red color and a good amount of fat interspersed throughout; this fat will melt during the cooking process, enriching your broth.
How do I store leftovers of Cantonese Braised Beef Noodle Soup?
Very! To store your delicious soup, allow it to cool before transferring it to an airtight container. It will keep well in the fridge for up to 3 days. If you want to enjoy it longer, you can freeze it! Just remember to leave some space in the container or freezer bag for expansion as it freezes.
Can I freeze Cantonese Braised Beef Noodle Soup? If so, how?
Yes, you can! To freeze your soup, follow these steps:
- Allow the soup to cool completely.
- Transfer the cooled soup into airtight containers or freezer bags.
- Label them with the date and contents for easy identification.
- Freeze for up to 3 months.
When you’re ready to enjoy it, simply thaw the soup overnight in the refrigerator and reheat it gently on the stovetop.
How can I prevent the radish from becoming mushy in the soup?
Great question! To prevent mushiness in your radish, add them to the pressure cooker after the beef has been cooked for 25 minutes. This way, they’ll only cook for an additional 3 minutes, ensuring they remain tender yet retain their shape and crunch. Monitor their doneness closely, and you’ll have the perfect texture!
Are there any dietary considerations for this recipe?
Absolutely! If you or your guests have dietary restrictions, this Cantonese Braised Beef Noodle Soup can be easily adjusted. For gluten-free preferences, opt for gluten-free flat rice noodles. If there are allergies to shellfish or fish sauce, consider using a soy sauce alternative for that umami kick. Additionally, always check all ingredient labels to ensure no hidden allergens.
How can I enhance the flavor of my broth?
Definitely! To amplify the flavor of your broth, I recommend sautéing the aromatics (ginger, garlic, green onions, and shallots) until they’re golden and fragrant. This caramelization process infuses the broth with depth and richness. Also, allowing the broth to simmer for a while before serving helps to meld the flavors beautifully. Enjoy experimenting with extra spices like cardamom or cloves for a unique twist!
Irresistible Cantonese Braised Beef Noodle Soup at Home
Ingredients
Equipment
Method
- Blanch the Beef: In a pot of cold water, combine the beef, ginger, green onion, and a splash of Shaoxing wine. Bring to a boil over high heat for 4-5 minutes until scum forms. Drain, rinse the beef, and set aside.
- Sauté Aromatics: Using the sauté function of your pressure cooker, heat the neutral oil. Add ginger, garlic, green onions, shallot, and rock sugar, sautéing for about 2 minutes until fragrant and the sugar caramelizes beautifully.
- Brown the Beef: Add the blanched short ribs into the pot, browning each side for about 30 seconds until they turn a lovely golden color.
- Pressure Cook: Turn off the sauté function and carefully add hot water, salt, Shaoxing wine, fish sauce, bay leaves, star anise, cinnamon stick, and Sichuan peppercorns. Seal the lid and pressure cook on high for 25 minutes.
- Add Radish: Release the pressure carefully, then add the chopped radish chunks. Pressure cook on high for an additional 3 minutes until they are tender yet still retain their shape.
- Cook the Noodles: While the radish cooks, prepare the flat rice noodles according to the package instructions. Once done, set them aside.
- Assemble the Bowl: Slice your short ribs into 1 cm thick pieces. In a bowl, serve the noodles topped with beef, radish, and the flavorful broth. Garnish generously with chopped green onions, fried shallots, chilli oil, and a drizzle of black vinegar to taste.