Chinese · Authentic-ish Chinese
Beef Brisket Noodle Soup
590 kcal a serving, against 832 for the traditional version. That is 242 kcal off, or 29%, with 55.1g of protein. Serves 6. 4 hours, plus overnight chilling.
What the traditional version is
A huge pile of egg noodles swimming in a dark, heavily spiced beef broth. The meat is usually a very fatty cut, cooked until melting, which leaves a thick layer of flavoured oil on the surface of the soup.
What changed, and what each change costs
Chilling the broth overnight and throwing away the solid fat
Brisket releases a massive amount of fat as it simmers. Letting it set in the fridge lets you lift that fat straight off, saving you a huge amount of fat while keeping the meat tender.
What it costs you. You lose that lip-smacking richness. The broth becomes a very savoury, thin tea rather than a heavy, glossy gravy that coats your mouth.
600g of egg noodles down to 300g, replaced with fresh pak choi
Noodles are brilliant but they bring a huge amount of energy to the bowl. Swapping 50% of the starch for fresh greens keeps the bowl full while adding texture and fibre.
What it costs you. It feels more like a vegetable soup than a proper noodle dish. You'll finish the noodles long before you finish the broth.
50g of sugar down to 10g
Traditional recipes use melted rock sugar to give the broth a deep, sweet glaze. A tiny pinch of caster sugar is all you actually need to balance the salty soy sauce.
What it costs you. The liquid is thinner and sharper. You miss out on the sticky sweetness that usually clings to the chunks of beef.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 832 | 590 |
| Protein | 60.7g | 55.1g |
| Fat | 26.3g | 20.1g |
| Saturated fat | 7.1g | 6.1g |
| Carbohydrate | 86.1g | 46g |
| Protein per 100 kcal | 7.3g | 9.3g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Chinese prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. gluten, eggs, soybeans.
The method is in the book
This is the second recipe in the book that demands real patience. You absolutely have to wait for the fat to set overnight, or the whole exercise is pointless. Skimming the fat changes the texture drastically, but you get a massive hit of protein from the beef and a deeply savoury broth. Accept the trade. It takes time, but the sharp, clear flavour is brilliant on a cold night, and the beef itself is incredibly tender.
The quantities and the method for this dish are in Authentic-ish Chinese, along with 55 more. Buy the paperback