Here is a concise summary of the provided transcript:
**Title:** Taiwanese Beef Noodle Soup Recipe with Richard Ho of Whole Foods
**Summary:**
* Richard Ho shares his homestyle Taiwanese Beef Noodle Soup recipe, a dish that reminds many of their childhood.
* **Key Ingredients:**
+ Beef shanks (boned out and blanched)
+ Aromatics (ginger, garlic, scallions)
+ Soybean paste ( fermented, with options for spicy/non-spicy)
+ Soy sauce, rice wine, rock sugar, and a spice bag (with cinnamon, licorice, goji berries, peppercorns, fennel seeds, and ginseng)
* **Cooking Process:**
1. Braise aromatics and soybean paste, then add beef shanks and liquid (beef stock or water).
2. Simmer for 1.5-2 hours, until meat is tender but still retains some chew.
* **Additional Components:**
+ Pickled mustard greens (with kosher salt, Thai chili, garlic, and sugar)
+ Fresh noodles, cooked and served with the soup
+ Optional: chili crisps with beef fat, for added flavor
* **Serving:** Assemble with sliced beef, noodles, pickled greens, and desired toppings.
Here are the key facts extracted from the text, keeping each fact a short sentence and excluding opinions:
1. **Name and Affiliation**: The speaker's name is Richard Ho, and he is from Whole Foods.
2. **Dish Origin**: The dish, beef noodle soup, is inspired by Taiwanese cuisine.
3.. **Ingredient: Beef Cut**: The recipe uses a hind shank, which was boned out.
4. **Blanching Process**: The meat is blanched for about a minute to firm it up.
5. **Aromatics Used**: The three main aromatics used are ginger, garlic, and scallion.
6. **Sauce Base Ingredients**: The sauce base includes soybean paste (doubanjiang) from Taiwan, which comes in spicy and non-spicy versions.
7. **Ratio of Sauces**: A 2 to 1 or 3 to 1 ratio of soybean base to broad bean base is used.
8. **Cooking Method**: The dish is braised, with the liquid brought to a boil before simmering.
9. **Simmering Time**: The simmering process takes a couple of hours.
10. **Meat Texture Indicator**: The meat is cooked until it's about to fall apart but still has some tendon chew.
11. **Pickled Mustard Greens Preparation**: Kosher salt is used to start the fermentation process.
12. **Fermentation Period**: The pickling process for the mustard greens takes about a month.
13. **Noodle Cooking Time**: Fresh noodles take about 1.5 to 2.5 minutes to cook.
14. **Noodle Doneness Indicator**: Noodles are done when they become slightly puffy.
15. **Additional Garnish at the Shop**: A beef fat base chili crisp is made with aromatics, chilies, scallions, and cilantro.
16. **Final Touches**: Fresh soy sauce, white pepper, sesame oil, and a splash of black vinegar are added to the soup.
17. **Shop Affiliation**: The speaker's shop is sometimes referred to as a "beef noodle soup shop" and is located at Whole Foods.