Asian Beef Noodle Soup Recipes

ASIAN-THEMED BEEF AND RICE NOODLE SOUP

Steps:

• Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
• Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

ASIAN BEEF NOODLE SOUP

Steps:

• Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper -- love the spice).
• In a large saucepan over high heat, bring stock, ginger and garlic to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage.
• Return to a boil; cook for another 2 minutes. Add bean sprouts and cook for 1 minute or until heated through.
• Ladle into bowls; garnish with cilantro and chopped green onions. Drizzle with sesame oil, if desired.

TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY

Steps:

• Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
• Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
• In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
• Add the sliced beef.
• Add the dark soy sauce, for color, stir, then add the rice wine.
• Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
• Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
• Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
• Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
• Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
• To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
• Enjoy!

ASIAN BEEF AND NOODLE SOUP

Steps:

• Soak bundle of cellophane noodles in warm water in medium bowl 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside.
• Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink.
• Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover and cook 14 to 15 minutes, stirring occasionally, until beef is tender.
• Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.

HEARTY ASIAN BEEF NOODLE SOUP RECIPE

Steps:

• Heat the oil in a large pot over high heat. Season the beef all over with salt and pepper. Working in batches if necessary, sear the beef on all sides for 3 to 4 minutes, until browned. Transfer to a slow cooker and add the stock, water, soy sauce, onions, garlic, ginger, and star anise. Cook on low for 6 hours, until the beef is very tender. (Or, simmer everything in the pot over a very low flame for 2 to 3 hours.) When the beef is nearly ready, prepare the noodles according to package instructions. Add the bok choy to the soup, and simmer for about 10 minutes, until tender. Season to taste with salt (if it needs any) and plenty of black pepper. Divide the noodles among 8 large bowls. Ladle the broth, along with a generous amount of beef and bok choy, into each bowl. Top with any of the garnishes you like.

ASIAN BEEF NOODLE SOUP

Steps:

• In soup pan, combine cooked beef, onion, garlic, ginger and water and bring to a boil.
• Stir in bok choy. Simmer over medium heat 3 minutes.
• Break noodles in half and stir into soup. Simmer 3-5 minutes or until noodles are done.
• Stir in seasoning packets, oil and soy sauce.

ASIAN BEEF NOODLE SOUP

Steps:

• Sprinkle the salt on all sides of the short ribs.
• Heat the peanut oil over medium high heat in a large enameled Dutch oven or heavy bottomed pot.
• Sear the beef on all sides, about 15 minutes total. Remove the beef to a plate and pour fat into a small bowl.
• Measure three tablespoons of fat back into the pan but save the rest of the fat for a later step.
• Over medium heat, add mushrooms, scallions, garlic and ginger and cook for five minutes, stirring often with a wooden spoon.
• Add the star anise, cinnamon sticks, cloves and peppercorns and cook one minute.
• Add the sherry and cook to evaporate, about two minutes.
• Add the cilantro, coriander, soy sauce, chili paste, beef broth and water, then place the beef pieces back in along with any liquid that collected on the plate.
• Bring to a boil, partially cover and reduce to a simmer and cook for two hours.
• After two hours, cover tightly and turn off heat and let sit for 30 minutes.
• While beef is cooking, in a medium to large saute pan over medium heat, add two tablespoons of the reserved fat and once hot, add the shiitake mushrooms and cook, stirring often for five minutes.
• Add one last tablespoon of fat along with the onions and cabbage and cook for three minutes, stirring often.
• Add the carrots and jalapeno and cook one more minute.
• Toss in the bean sprouts with the hot vegetables, then remove to a plate or platter to cool. Set aside.
• Cook noodles according to package directions, drain, rinse under cold water and set aside. (our lo mien noodles cooked for six minutes)
• Once the beef is done, pick out the short ribs and pick the meat from the bones and gristle, shredding the meat into bite sized pieces. Set the meat aside and discard the scraps.
• Pour the broth through a strainer into a large sauce pan and use a wooden spoon to squeeze the solids to extract all liquid, then mix in the rice vinegar.
• Taste the broth and if too strong, dilute with a little water. Season if needed. We liked our broth strong and did not dilute or re-season. Bring the sauce pan up to a slow boil and keep hot on the stove top.
• To serve, place cooked noodles, shredded beef and cooked vegetables into serving bowls and toss with a fork or chop sticks to combine, then pour over boiling hot broth.
• Serve with cilantro, lime wedges and sliced scallion tops.

CHINESE BEEF NOODLE SOUP

Steps:

• In a heavy kettle (at least 5 quarts) combine short ribs, water, soy sauce, Scotch, and sugar and bring to a boil. Reduce to a simmer and skim froth. Add gingerroot, 5 scallions, flattened with the side of a large knife, garlic, cinnamon, aniseed, and pepper flakes and simmer, covered, 2 hours, or until rib meat is tender. Let ribs cool, uncovered, in broth 30 minutes and transfer with a slotted spoon to a cutting board. Chop meat, discarding fat and bones.
• Strain broth through a fine sieve into a large saucepan and add chopped meat. If finishing and serving soup immediately, spoon off fat. For best results, chill soup, covered, overnight and discard fat.
• Add turnips and simmer, covered 10 minutes. Add noodles and simmer, covered, stirring occasionally, until tender, about 7 minutes. Soup may be prepared up to this point 2 days ahead (cool uncovered before chilling covered). Reheat gently.
• Slice remaining 3 scallions thin and stir into soup. Stir in sesame oil (if using).

ASIAN VEGETABLE-BEEF SOUP

Steps:

• In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.