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Taiwanese Beef and Noodle SoupSoups and Congees
| Taiwanese Beef and Noodle Soup |
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Ingredients:
1/4 pound brisket of flank steak, slivered, blanched, and cooked
8 cups chicken or beef stock
½ teaspoon salt
1 Tablespoon thin soy sauce
1 cup raw noodles, boiled until almost al dente
1 Tablespoon cornstarch mixed with same amount of cold water
Preparation:
1. Heat stock, add the beef,
salt, and soy sauce, then the
noodles and simmer until
they are almost soft.
2. Now add the stirred
cornstarch mixture, stir one
minute more, then serve.
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