My partner and I absolutely love the Taiwan Style Beef Soup from Yang’s Cuisine (Pinelands road, Sunnybank Hills). The soup is unbelievably delicious and I’ve wanted to know how to make it for long a while. Recently I spotted the Campbells Soup bases (the tetra packs, like the stock) which include a Chinese base. I grabbed one while they were on special and set about making my own Taiwan Style Soup and oh my was it delicious!
Soup Base (Chinese)
Dumplings (we got some frozen ones from woolies, pork ones)
Noodles (I used dried Udon)
Beef Stock Cube
I slow cooked the Beef Chuck in about 200ml of the soup base plus a beef stock cube and extra water (enough water to come up the sides of the beef but not submerge it). To this I add fresh ginger and garlic roughly chopped and chilli flakes (to taste!) This cooks for about 7 hours.
In the last hour I chopped a carrot and popped this in. The Yang’s soup has one wedge of barely cooked carrot but I added quite a lot to this and they were well cooked. Cunning Fellow pointed out my error.
In the last 30 minutes I started to boil the rest of the soup. I par boiled the dumplings and the noodles in plain water before plunging them, and the beef and carrot and the liquid from the slow cooker (I strained this liquid) into the soup. I allowed all of this to boil away until the dumplings and noodles were done. Throughout this I checked flavours and did add extra chilli and a bit of extra water.
The left overs were lunch (with mushrooms added).