Easy Recipe For Beef Noodle Soup
I can’t think of anything more comforting, warm and hearty than this delicious Beef Noodle Soup made with egg noodles, vegetables, and slow cooked tender bites of beef. It only takes a few minutes of prepare and can be made cooked on the stove, in the slow cooker, or in the Instant Pot!
Sear Meat: Trim any large fat pieces from the roast and cut into 1 inch cubes. Add oil to a large pot over high heat. Season beef on all sides with salt and pepper. Once oil is hot, add beef to the pot and sear on all sides.
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Make Soup: Stir in beef broth, onion soup mix, rosemary, thyme, and garlic cloves. Bring mixture to a boil, then reduce heat to low, cover and cook for 1 hour.
Taiwanese Beef Noodle Soup By Nom_life
To Freeze: Make the soup up until adding the noodles. Freeze without the noodles for up to 3 months. Thaw overnight in the refrigerator then reheat on the stovetop and add uncooked noodles.
I can't think of anything more comforting, warm and hearty than this delicious Beef Noodle Soup made with egg noodles, vegetables, and slow cooked tender bites of beef.
Beef: I recommend a chuck roast over packaged “stew meat”, because stew meat is usually a combination of different trimmings from leftover steaks and roasts. The chuck roast is around the same price and the quality will be better.
Taiwanese Beef Noodle Soup
Slow Cooker Beef Noodle Soup: Sear beef in a pot as directed. Add to slow cooker along with beef broth, onion soup mix, and garlic cloves. Cover and cook for 6 hours on LOW. Add mushroom soup, carrots and celery and continue to cook on LOW for 1 hour. Taste broth and season with salt and pepper or additional spices, to taste. Add uncooked noodles and cook for an additional hour on LOW, or until noodles are tender.
Instant Pot Beef Soup: Set Instant Pot to sauté. Add oil and once hot, sear beef on all sides. Turn pot off. Stir in mushroom soup, carrots, celery, beef broth, onion soup mix, and garlic cloves. Secure lid, turn valve to sealed and pressure cook for 45 minutes with a natural pressure release. Turn pot to sauté setting and stir in noodles. Cook until noodles are tender, about 5-10 minutes.
Freezing Instructions: Make the soup up until adding the noodles. Freeze without the noodles for up to 3 months. Thaw overnight in the refrigerator then reheat on the stovetop and add uncooked noodles.
One Pot} Beef Stroganoff Soup Recipe
Calories: 849 kcal Carbohydrates: 64 g Protein: 65 g Fat: 37 g Saturated Fat: 15 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 18 g Trans Fat: 1 g Cholesterol: 164 mg Sodium: 5062 mg Potassium: 2024 mg Fiber: 4 g Sugar: 2 g Vitamin A: 4116 IU Vitamin C: 3 mg Calcium: 87 mg Iron: 8 mg
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I’m not going to lie. If you put this Braised Beef Noodle Soup and my Spicy Beef Noodle Soup side by side, I would choose the latter.
Hearty Beef Noodle Soup Recipe ⋆ Real Housemoms
It’s not much of a surprise, since I’ve been known to post some of our more throat-burning, tongue-numbing spicy Sichuan dishes, but for readers with tamer taste buds, this Braised Beef Noodle Soup recipe is what you’ve been waiting for.
I’m not usually one to brag, but this recipe is what I would call a Big Success, and I’m fairly certain that it will be one of the best bowls of beef noodle soup you’ll ever have!
Everyone knows that I don’t like overly complicated recipes. The cooking method for this braised beef noodle soup recipe is very similar to my Spicy Beef Noodle Soup, and many of you have successfully made it already!
Slow Cooker Beef Vegetable Noodle Soup
The biggest change between this recipe and that one is in the dried spices and in this case, the aromatics are doing all the heavy lifting.
As for the beef, you can use one of these three cuts of beef. Depending on where you live, prices can vary widely, but here are some general considerations:
Regardless of which cut you choose, a good rule of thumb for picking your beef is to look for good marbling. This marbled fat keeps the meat from drying out and intensifies the beef flavor. This is particularly important for this braised beef noodle soup, since the beef cooks for a relatively long time. Just consider this one of those times that the “fat-free” route should be reserved for something else.
Easy Vietnamese Beef Noodle Soup (pho)
As for the aromatics, I know it’s a challenge to gather these dried ingredients, but it’s absolutely worth the effort, not to mention they keep for a long time and can be used for many other Asian braised dishes. So do your best to gather as many of the aromatics listed below as you can, if not all!
Also, be careful to follow the correct quantities for each aromatic ingredient. Overloading them can transform your soup from a delicious broth into Chinese medicine!
First place the aromatics in a piece of cheesecloth tied tightly with kitchen string or disposable/fillable tea filter bags. That’s the Chinese (cassia) cinnamon, black cardamom pods (草果), fennel seeds, star anise pods, cloves, tangerine peel, bay leaves, white peppercorns, licorice root (甘草片) slices, sand ginger (山奈／沙姜), and Chinese white cardamom (白寇).
Taiwanese Beef Noodle Soup: In An Instant Pot Or On The Stove
Next, rinse off the beef under cold running water. In a soup pot, add 16 cups of water, the ginger, and beef. Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water.
Turn off the heat, fish out the pieces of beef, and strain the resulting broth through a fine-meshed strainer, into a heatproof bowl or other pot. Set aside, along with the ginger pieces.
In another large, thick-bottomed soup pot, heat the oil over medium heat. Add the rock sugar, the white parts of the scallions, and the garlic.
Quick & Easy Thai Beef Noodle Soup Recipe
Cook for a few minutes until the scallions are lightly seared. Add the beef, turn up the heat, and mix everything well.
Cook for about 5 minutes, and stir once or twice in between. Add the Shaoxing wine, dark soy sauce, and light soy sauce, and stir everything together well so that the beef is coated in the soy sauce.
Now add the aromatics, plus the daikon, cut into ¼-inch thick slices, and the broth and ginger pieces that you boiled the beef in.
Beef Noodle Soup (one Pot)
Simmer for 90 minutes. The broth should be steadily simmering, where you can see water moving in the pot, but not at a rolling boil.
Blanch a handful of leafy greens of your choice (spinach, romaine lettuce, choy sum, and bok choy are all good). You can blanch them in the noodle water, and add it to the noodles. Then, ladle in the beef and the soup.
Top the braised beef noodle soup with the chopped green parts of the scallions you set aside earlier and some chopped cilantro (optional).
Comforting Beef & Noodles
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This braised beef noodle soup used Chinese dry aromatics and beef with marbled fat making a delicious rich beef noodle soup that rivals restaurant versions!
Calories: 519 kcal (26%) Carbohydrates: 31 g (10%) Protein: 40 g (80%) Fat: 26 g (40%) Saturated Fat: 9 g (45%) Cholesterol: 117 mg (39%) Sodium: 857 mg (36%) Potassium: 751 mg (21%) Fiber: 4 g (16%) Sugar: 7 g (8%) Vitamin A: 1355 IU (27%) Vitamin C: 26.7 mg (32%) Calcium: 114 mg (11%) Iron: 4.6 mg (26%)
Spicy Chinese Beef Noodle Soup
Is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
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Judy is the mom of The Woks of Life family. Born in Shanghai, she arrived in the U.S. at age 16. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries.Anna is a food writer who documents kitchen experiments on GarlicDelight.com with the help of her physicist and taste-testing husband, Alex. She’s always encouraging people to cook at home instead of ordering takeout and has an insatiable appetite for noodles.
Beef Noodle Soup Quick, Easy & Delicious
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