My attempt to make beef noodle soup stemmed from a conversation I was having with some ladies at church who love making this dish. I mentioned this to my best friend, Teresa, and she promptly sent me her mother's recipe for this classic bowl of Chinese noodles. Thanks, Teresa!
Beef noodle soup has many variations: spicy, with or without certain vegetables (tomatoes, carrots, greens), soy sauce or beef broth base. This particular recipe had a spicy, soy sauce base soup with carrots (I added tomatoes) and the all powerful spice STAR ANISE! I hate the smell of star anise, but I added it because I knew it would really flavor the soup. Edwin helped a lot with the cooking and here's our finished product...
We had a few friends over to try it out, and the overall consensus was that it was tasty but didn't really imitate the quality of the classic dish you would get at a Chinese restaurant. I think most places use a beef-broth base instead of soy sauce. And maybe most places use an actual tea infuser for the spices rather than a make-shift one from an emptied-out tea bag and a few staples! Shhh, don't tell...
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