Beef Noodle Soup
Beef noodle soup can be traced back to China during the Tang Dynasty which spanned the years 618 – 907 AD. The dish made its way to Taiwan during the Chinese Civil War during the first half of the 20th century. The recipe for the traditional beef noodle soup was carried by refugees who were fleeing mainland China to escape the ravages of war. As so often is the case, the recipes, which already contained variations based on each cooks preferences, adapted further to accommodate locally available ingredients and regional tastes.
In China the soup was considered a meal in and of itself and was served in a large bowl with no side dishes. In Taiwan, the soup may be served with side items such as tofu, seaweed, and Chinese sauerkraut or garnishes like green onion and might contain wontons.
Soup made of braised beef, broth, vegetables, and noodles.
Beef, water, vegetables, noodles, oil for browning beef