Updated: Feb 23, 2021
Here's a very fast recipe for real beef noodle soup, Taiwan style!
In a pot, heat 2 tbsp of oil over medium heat to saute 3-4 slices of ginger and half a sliced onion until the onion browns.
Add 2 tbsp cooking rice wine, 1 tbsp hot bean paste, 1 tbsp Chinese bbq “shacha” sauce, 1 tsp garlic chili sauce (srichacha is ok too). Stir well. Add 2 tbsp soy sauce, 1 tsp sugar, long scallion pieces and stir well again.
Add 1.2 litres (2 pouches) of MGK beef broth and 1 cut tomato to the pot. While waiting for the broth to boil, make a spice bag of 1 tsp szechuan peppercorns, 1 pc cinnamon bark, 1-2 star anise pods, 1 tsp fennel seeds. Add spice bag to the broth, then let simmer for 30 mins. Taste the broth. It's best if it tastes a bit too salty because the noodles will later be added into a bowl of this broth and in doing so will water it down to the perfect balance.
Using thinly sliced shabu beef, quickly dip slices in the simmering beef broth until medium or well done, then place the beef in bowls along with the noodles of your choice (some noodles may require blanching for 1-2 mins). Pour the broth into each bowl.
Makes 3 to 4 portions. Enjoy!