Description: written by chefs, developed by chefs, meant for you
Every once in a while, I get an odd sense of loneliness, not because I don’t have any friends, but because of a disconnection from my upbringing that I’m usually ok with it. You see, its not that I hate the heritage or my past, but the associated humid and sticky summers in Taiwan and awful elementary school system that comes along with it.
I found myself craving this dish, frequently made by my grandmother. This was triggered when I found out that my grandmother had gone on a month long trip to Taiwan. With a strong desire to procrastinate from any midterm-associated studying, I set out to 99 ranch to embark on an seemingly impossible journey to a rich beefy broth.
Taiwanese beef noodle soup is perhaps what I’d call the asian chicken noodle soup. I was always fed the soup as a special treat when I was young, with the special instructions to “finish the broth since it’s been stewed for hours”. It’s made hundreds of different ways with different spices and seasonings but the familiar scent of star anise and Chinese 5 space is prominent in every bowl served.