Magna, taste team Video Production Manager, shares her mum’s recipe for authentic beef brisket noodle soup. She tells us: “After a long day, there’s nothing better than a bowl of my mum’s soup. It’s still the best I’ve tried
and the ultimate comfort food.”
8 cardamom pods
3 whole star anise
2 wide orange rind strips
4 dried bay leaves
2 tsp white peppercorns
5cm-piece fresh ginger, sliced, bruised
1kg-piece beef brisket
1 tbsp vegetable oil
80ml (1/3 cup) light soy sauce
60ml (1/4 cup) Chinese cooking wine
1 tbsp dark soy sauce
1 tbsp fish sauce
2 tbsp brown sugar
400g white radish (daikon), peeled, cut into 5mm-thick slices
6 green shallots, pale section coarsely chopped, green section thinly sliced
4 garlic cloves, bruised
1 cinnamon stick
500g thin egg noodles
1 bunch choy sum, halved
Chilli oil, to serve (optional)
6 Method Steps
Step 1Wrap the cardamom
(8 cardamom pods), star anise
(3 whole star anise), orange rind
(2 wide orange rind strips), bay leaves
(4 dried bay leaves), peppercorns
(2 tsp white peppercorns) and ginger
(5cm-piece fresh ginger, sliced, bruised) in muslin. Tie with unwaxed kitchen string to create a pouch. Use a mallet to pound spices and break up slightly.
Step 2Wash the beef
(1kg-piece beef brisket) in cold water. Trim excess fat. Cut into 3cm pieces.
Step 3Place the beef and 2L (8 cups) water in a stockpot. Bring to the boil over high heat. Reduce heat to medium. Cover and simmer for 5 minutes. Skim the surface. Use tongs to transfer the beef to a plate. Reserve the broth.
Step 4Heat vegetable oil
(1 tbsp vegetable oil) in a large saucepan over medium heat. Cook beef, turning, for 4-5 minutes or until browned. Add light soy sauce
(80ml (1/3 cup) light soy sauce), rice wine
(60ml (1/4 cup) Chinese cooking wine), dark soy sauce
(1 tbsp dark soy sauce), fish sauce
(1 tbsp fish sauce) and sugar
(2 tbsp brown sugar). Stir until combined. Add daikon
(400g white radish (daikon), peeled, cut into 5mm-thick slices), pale section of shallot
(6 green shallots, pale section coarsely chopped, green section thinly sliced), garlic
(4 garlic cloves, bruised), cinnamon
(1 cinnamon stick), spice pouch and broth. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour 30 minutes or until beef is tender. Remove and discard pouch. Season.
Step 5Meanwhile, cook the noodles
(500g thin egg noodles) following packet directions. Cook the choy sum
(1 bunch choy sum, halved) in a saucepan of boiling water for 2-3 minutes or until just wilted. Divide the noodles and choy sum among serving bowls.
Step 6Ladle the soup into bowls. Top with the green section of shallot and drizzle over chilli oil
(Chilli oil, to serve (optional)), if using.