Beef Noodle Soup Recipes

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BEEF NOODLE SOUP



Beef Noodle Soup image

This is a recipe I came up with after having leftover roast and gravy. I often use meat from leftover roast, but of course, you don't have to. It just makes it a little quicker to put together if you do! So substitute as you feel necessary with whatever beef you have on hand! This could also be made in the crockpot after sauteeing the meat and veggies. Just add the noodles to the crockpot about 30 minutes before the soup is done.

Provided by CookingONTheSide

Categories     Stocks

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons butter
1 1/2 lbs beef stew meat, cubed (or use leftover meat from a roast or a combination of both)
2 garlic cloves, minced
1 large onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
2 beef bouillon cubes
1/4 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper (I like to use freshly ground black pepper)
2 bay leaves
1 cup carrot, thinly sliced
1 cup cabbage, chopped
6 cups beef broth (or use homemade beef stock)
2 cups tomato juice
1 (14 1/2 ounce) can diced Italian-style tomatoes or 1 (14 1/2 ounce) can stewed tomatoes, with juice
2 1/2 cups frozen egg noodles
salt, to taste (I use seasoning salt)

Steps:

  • In large stockpot over medium high heat, saute the stew meat, onion, celery, green pepper, garlic and carrots in butter for 5 minutes, or until meat is browned on all sides.
  • Or if using leftover roast, saute until vegetables are tender.
  • Stir in the bouillon, cabbage, remaining seasonings, beef broth, tomato juice and diced tomatoes.
  • Bring to a boil, reduce heat to low, cover partially, and simmer for 45 minutes.
  • Add noodles and simmer for another 20 minutes.
  • Discard bay leaves before serving.

QUICK AND EASY BEEF AND RICE NOODLE SOUP



Quick and Easy Beef and Rice Noodle Soup image

This recipe is my version of Vietnamese beef pho. It's perfect for a weeknight and full of flavor.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 quarts beef stock
1 tablespoon beef soup base, such as Better Than Bouillon
1 tablespoon fish sauce
1 tablespoons hoisin sauce, plus more if desired
4 scallions, 2 sliced in half and 2 sliced thinly on the bias
2 inches fresh ginger, peeled and cut into thin rounds
2 whole cloves
2 whole star anise pods
1 cinnamon stick
1 to 2 tablespoons soy sauce
8 ounces thin rice noodles, cooked according to package instructions
4 ounces shaved beef
1 cup bean sprouts
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1 jalapeno, sliced thin (seeds and ribs can be scooped out)
1 lime, cut into wedges

Steps:

  • Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes.
  • Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer.
  • Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.

BEEF NOODLE SOUP



Beef Noodle Soup image

This delicious soup was a favorite of mine while attending college. My family has been enjoying it ever since! Very easy and quick to make. It includes stew meat, mixed vegetables and egg noodles in a beef broth base.

Provided by Brenda Loop

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 9

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
¼ cup beef bouillon granules
¼ teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 ¾ cups water
2 ½ cups frozen egg noodles

Steps:

  • In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
  • Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

Nutrition Facts : Calories 377.2 calories, Carbohydrate 24.8 g, Cholesterol 89.3 mg, Fat 19.4 g, Fiber 1.9 g, Protein 25.5 g, SaturatedFat 7.3 g, Sodium 1039.7 mg, Sugar 4.4 g

BEEF NOODLE SOUP



Beef Noodle Soup image

This only takes a few minutes, but this beef noodle soup recipe tastes like it simmered all day. -Margery Bryan, Moses Lake, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

1 pound ground beef
1/2 cup chopped onion
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 cans (10-1/2 ounces each) beef broth
2 cups frozen mixed vegetables or 1 can (15 ounces) mixed vegetables
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked medium egg noodles

Steps:

  • In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Add the tomatoes, broth, vegetables and seasonings. Bring to a boil; add noodles. Reduce heat to medium-low; cover and cook until noodles are tender, 10-15 minutes.

Nutrition Facts : Calories 144 calories, Fat 5g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 804mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.

TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY



Taiwanese Beef Noodle Soup Recipe by Tasty image

Here's what you need: water, beef shank, scallions, fresh ginger, star anise, vegetable oil, garlic, red chiles, medium white onion, rock sugar, spicy bean paste, dark soy sauce, rice wine, light soy sauce, medium tomatoes, white pepper, salt, dried bay leaf, flour noodle, bok choy, scallion, fresh cilantro, red chile

Provided by Claire Nolan

Categories     Dinner

Yield 6 servings

Number Of Ingredients 23

6 qt water, plus more as needed
2 lb beef shank
6 scallions, halved crosswise, divided
8 slices fresh ginger, divided
6 pods star anise, divided
½ cup vegetable oil
6 cloves garlic
2 red chiles, halved lengthwise
1 medium white onion, sliced
1 piece rock sugar
3 tablespoons spicy bean paste, or regular bean paste
½ cup dark soy sauce
½ cup rice wine
½ cup light soy sauce
2 medium tomatoes, quartered
1 teaspoon white pepper
1 teaspoon salt
dried bay leaf
2 bundles flour noodle
2 cups bok choy
scallion, sliced
fresh cilantro, chopped
red chile, finely diced

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!

Nutrition Facts : Calories 838 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 5 grams, Protein 66 grams, Sugar 13 grams

BROTHY BEEF NOODLE SOUP



Brothy Beef Noodle Soup image

Make and share this Brothy Beef Noodle Soup recipe from Food.com.

Provided by Dancer

Categories     Steak

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrot
5 3/4 cups water
2 1/2 cups frozen egg noodles

Steps:

  • In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
  • Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles.
  • Bring to a boil, reduce heat to low and simmer for 30 minutes.

Nutrition Facts : Calories 180.1, Fat 4.2, SaturatedFat 1.7, Cholesterol 61.7, Sodium 125.4, Carbohydrate 16.5, Fiber 1.9, Sugar 2.8, Protein 19.3

GROUND BEEF NOODLE SOUP



Ground Beef Noodle Soup image

This savory specialty combines ground beef with onions, celery and carrots. "This is a wonderful fast soup to make any day of the week," says Judy Brander of Two Harbors, Minnesota.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

1-1/2 pounds lean ground beef (90% lean)
1/2 cup each chopped onion, celery and carrot
7 cups water
1 envelope au jus mix
2 tablespoons beef bouillon granules
2 bay leaves
1/8 teaspoon pepper
1-1/2 cups uncooked egg noodles

Steps:

  • In a large saucepan, cook the beef, onion, celery and carrot over medium heat until meat is no longer pink; drain. , Add the water, au jus mix, bouillon, bay leaves and pepper; bring to a boil. Stir in the noodles. Return to a boil. Cook, uncovered, for 15 minutes or until noodles are tender, stirring occasionally. Discard bay leaves.

Nutrition Facts : Calories 203 calories, Fat 9g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 471mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

TAIWANESE BEEF NOODLE SOUP



Taiwanese Beef Noodle Soup image

Flavored with warm spices, sugar and fermented broad bean chile paste, Taiwanese beef noodle soup is traditionally made with gelatinous beef shins and tendons, giving the broth a sticky richness. The flavors and technique suit meaty short ribs, which come out meltingly tender and moist. Adding a packet of powdered gelatin to the braising liquid gives it the same lip-sticking richness that braised tendons offer in the traditional version.

Provided by J. Kenji López-Alt

Categories     dinner, meat, noodles, soups and stews, main course

Time 11h

Yield 4 to 6 servings

Number Of Ingredients 29

2 cups homemade or store-bought low-sodium chicken broth
1 cup Shaoxing wine
3 tablespoons Chinese dark soy sauce or shoyu
3 tablespoons dark brown sugar
1 tablespoon doubanjiang (Sichuanese fermented chile bean paste; see Note)
1 (1/4-ounce) envelope unflavored powdered gelatin (about 2 1/2 teaspoons/7 grams)
3 pounds meaty, bone-in English-cut short ribs (about 4 large pieces)
Kosher salt
1 tablespoon neutral oil, such as canola, rice bran or grapeseed
1 medium yellow onion, peeled and roughly chopped
2 Roma tomatoes, roughly chopped
8 to 10 medium garlic cloves, unpeeled, smashed with the side of a cleaver or knife
1 (2-inch) knob fresh (unpeeled) ginger, sliced about 1/4-inch thick
3 scallions, trimmed and roughly chopped
3 small hot dried chiles, such as Sichuan heaven-facing, Thai bird or chiles de árbol, split open
Kosher salt
1 (3-inch) cinnamon stick (optional; see Note)
2 whole star anise pods
2 teaspoons whole fennel seeds (optional; see Note)
2 teaspoons whole coriander seeds (optional; see Note)
2 teaspoons whole Sichuan peppercorns (optional; see Note)
2 teaspoons whole black peppercorns (optional; see Note)
2 dried bay leaves
2 tablespoons Chinese black or balsamic vinegar, plus more for serving
Kosher salt
1 pound baby bok choy, halved lengthwise (or Chinese water spinach, Napa cabbage or other tender greens, cut into strips)
1 pound fresh Chinese egg noodles or wheat noodles
1/4 cup chopped preserved Chinese mustard greens (ya cai), mustard root (zha cai), suan cai (pickled cabbage) or plain old sauerkraut
1/4 cup roughly chopped cilantro leaves and tender stems

Steps:

  • Make the braising liquid: Combine chicken broth, wine, dark soy sauce, sugar and doubanjiang in a medium bowl or large liquid measure. Sprinkle gelatin over the top and set aside.
  • Sear the beef: Season short ribs lightly with salt on all sides. Heat oil in a large Dutch oven over high until shimmering. Working in batches if necessary, add short ribs in a single layer and cook, turning occasionally, until well browned on all sides, about 8 minutes, reducing heat if necessary if the oil smokes excessively. Transfer short ribs to a large plate and set aside. (Do not wash out the pot.)
  • Add the aromatics: Add onion, tomatoes, garlic, ginger, scallions and dried chiles to the pot, season lightly with salt, and cook, stirring frequently, until the vegetables are starting to brown around the edges and the tomatoes are breaking down, about 4 minutes. Reduce heat if the bottom of the pot starts to blacken or smoke excessively.
  • Bloom the spices: Add cinnamon, star anise, fennel seeds, coriander seeds, Sichuan peppercorns and black peppercorns, and cook, stirring frequently, until aromatic, about 1 minute.
  • Stir the braising liquid to get the sugar off the bottom. (The hydrated gelatin will have formed a raft that will break up a little when you stir. It's OK if it's not dissolved at this point.) Pour the braising liquid into the pot, then scrape up any browned bits from the bottom of the pot.
  • Return the short ribs to the pot and add enough water to barely cover them (1 1/2 to 2 quarts). Add bay leaves, bring the liquid to a boil, adjust heat to maintain a bare simmer, and cover the pot with a lid, leaving it slightly cracked to allow steam to escape.
  • Cook until a toothpick or skewer inserted into the meaty part of the largest short rib shows very little resistance but isn't falling apart, 2 to 2 1/2 hours. Using a spatula and tongs, carefully transfer the short ribs to a plate. Strain the braising liquid through a fine-mesh strainer into a fresh pot. Discard the solids.
  • Pick any stray spices or aromatics off the short ribs and discard. Return the short ribs to the braising liquid. For best results, allow short ribs to cool in the liquid on the countertop, then refrigerate overnight. Once liquid has chilled, using a ladle, skin and discard most - but not all - of the fat from the surface.
  • To serve: If you have the right number of ribs for each guest, you can reheat them on the bone. If not, gently separate the meat from the bone (including the tendons) and break the meat into big chunks with your fingers before reheating. Bring broth and short ribs to a simmer. Add vinegar and season broth to taste with salt. Keep hot.
  • Meanwhile, bring a large pot of salted water to a boil. Add greens and cook until tender-crisp, about 1 minute. Remove greens with a slotted spoon or tongs and set aside. Return water to a boil and cook noodles according to package instructions. Drain noodles and divide among four serving bowls. Top with short ribs, divide the greens evenly among the bowls, and ladle the broth over the top. Place a small pile of chopped Chinese pickled vegetable or sauerkraut on top of each short rib, sprinkle with chopped cilantro, and serve.

OLD-FASHIONED BEEF AND NOODLE SOUP



Old-Fashioned Beef and Noodle Soup image

Make and share this Old-Fashioned Beef and Noodle Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 11h45m

Yield 8 serving(s)

Number Of Ingredients 16

2 onions, minced
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon vegetable oil
2 teaspoons minced fresh thyme (or 1/2 t. dried)
6 cups beef broth
1 lb cremini mushroom, trimmed and sliced 1/2 inch thick
3 carrots, peeled and chopped medium
2 celery ribs, chopped medium
2 tablespoons soy sauce
2 bay leaves
1 1/2 lbs beef blade steak, trimmed
salt
pepper
3 ounces wide egg noodles (about 2 cups)
2 tablespoons minced fresh parsley

Steps:

  • Microwave onions, garlic, tomato paste, oil, and thyme in bowl, stirring occasionally until onions are softened, about 5 minutes; transfer to slow cooker.
  • Stir broth, mushrooms, carrots, celery, soy sauce, and bay leaves into slow cooker.
  • Season beef with salt and pepper and nestle into slow cooker.
  • Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
  • Transfer beef to a cutting board, let cool slightly, then shred into bite-size pieces.
  • Let soup settle for 5 minutes, then remove fat from surface using large spoon.
  • Discard bay leaves.
  • Cook egg noodles in boiling salted water until tender, then drain.
  • Stir cooked noodles and shredded beef into soup and let sit until heated through, about 5 minutes.
  • Stir in parsley, season with salt and pepper to taste, and serve.

Nutrition Facts : Calories 260.1, Fat 11.7, SaturatedFat 3.9, Cholesterol 65.2, Sodium 1031.2, Carbohydrate 16.4, Fiber 2.2, Sugar 4, Protein 22.4

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From juliassimplysouthern.com


CROCK POT BEEF AND NOODLE SOUP - JULIE'S EATS & TREATS
2018-01-24 Ingredients Needed for Crock Pot Beef and Noodle Soup. Onion; Carrots, Celery; Baby portabella mushrooms; Garlic; Tomato paste; Beef bullion; Beef stew meat; Beef broth; Egg noodles; This soup is super easy to make too!! If you can chop a few vegetables then you can definitely make this soup! And because we are using the crockpot you can throw ...
From julieseatsandtreats.com


INSTANT POT BEEF NOODLE SOUP - GB'S KITCHEN
2020-11-08 Return meat to the Instant Pot and pressure cook on high for about 40 minutes. While that cooks, slice carrots and celery and chop the onion. Set aside. Remove beef from the pot, remove any remaining fat, shred and set aside. Reset Instant Pot to saute. Add 8 cups of water to the pot and bring it to a boil.
From gbskitchen.com


CHINESE BEEF NOODLE SOUP - CHINA SICHUAN FOOD
2017-03-01 Return cooked beef and stir for several minutes until the beef is slightly browned, place tomato wedges, spices, light soy sauce and add warm stock to cover all the content. Bring to boil and then slow down the fire and simmer for around 1 hour. Pick the beef out and strain the liquid to remove cooked vegetables and spices, add salt to taste ...
From chinasichuanfood.com


BEEF RAMEN NOODLE SOUP - TABLE FOR TWO® BY JULIE CHIOU
2022-02-22 How to Make Beef Ramen Noodle Soup. Prepare the steak. Season the steak with salt and pepper before searing it in a little bit of olive oil over medium heat. Set aside. Cook more ingredients. In the same pot, toss in the garlic and ginger and cook for about 3 minutes. Add the sliced mushrooms, coconut aminos, fish sauce, and broth.
From tablefortwoblog.com


VEGETABLE BEEF NOODLE SOUP - TOGETHER AS FAMILY
2020-10-16 Blend up the can of stewed tomatoes in a blender and add to the soup pot with the cooked beef. Add the beef broth, diced tomatoes, mixed vegetables, basil, and parsley. Bring to a boil. Once boiling, stir in the uncooked egg noodles, and cover the pot with a lid. Turn heat to low and let the soup cook for 12-15 minutes.
From togetherasfamily.com


BEEF NOODLE SOUP RECIPES - BETTYCROCKER.COM
Beef Noodle Soup Recipes. Betty’s boldly-flavored beef noodle soups and stews are a warming treat for any cold day—whether you prepare it for a hearty lunch or your family’s dinner. 1. 2. There are no social login steps defined in Sitecore for this flow!
From bettycrocker.com


BEEF NOODLE SOUP RECIPE - OLIVEMAGAZINE
2014-12-19 Toss the steak with the soy sauce. Cook the noodles and divide them between two bowls. Heat the beef stock with the spring onion and ginger. Add the steak and cook for 1 minute, then add the pak choy and cook for another minute. STEP 2. Divide the beef and pak choy between the bowls, and pour over the stock. Add a few drops of chilli oil if you ...
From olivemagazine.com


LANZHOU BEEF NOODLE SOUP: AUTHENTIC RECIPE! - THE WOKS OF LIFE
2014-10-19 Lanzhou Beef Noodle Soup: Recipe Instructions. Rinse the soup bones and pat dry. Roast them on a baking sheet at 400 degrees for 45 minutes. Bring a large pot of water to a boil, and add the beef shank and the chicken (or chicken carcass) to the pot.. Bring everything to a boil again. Once boiling, remove the shank and the chicken, discard the water, and clean the …
From thewoksoflife.com


PHO BO - LEARN HOW TO MAKE VIETNAMESE BEEF PHO AT HOME
PHO BO - Learn How To Make Vietnamese Beef Pho At Home | Vietnamese Beef Noodle Soup RecipeIngredients:Ginger (100 grams)Onion (2.5) One whole garlic Beef b...
From youtube.com


MUSHROOM-BEEF NOODLE SOUP RECIPE | EATINGWELL
3 cloves garlic, minced. 1 pound cremini mushrooms, chopped. 1 ½ cups chopped onion. 1 pound boneless sirloin or flank steak, trimmed, cut into 1/2-inch cubes. 2 tablespoons tomato paste. ½ cup dry red wine. 1 tablespoon Worcestershire sauce. 6 cups reduced-sodium beef broth. 1 large turnip, peeled and cut into 1/4-inch dice.
From eatingwell.com


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