Chings Classic Beef Noodle Soup Recipes

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EASY CHINESE BEEF AND NOODLE SOUP



Easy Chinese Beef and Noodle Soup image

This doesn't have a long list of ingredients like some Asian soup recipes, but it still has a good flavor.

Provided by Andtototoo

Categories     Chinese

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs beef, diced
3 -4 tablespoons oil
6 cups chicken broth
6 cups water
2 tablespoons soy sauce
2 tablespoons light brown sugar
1/4-1/2 teaspoon red chili pepper flakes or 1/2 teaspoon curry powder
1 teaspoon salt
12 ounces dried wide egg noodles
3 green onions, sliced

Steps:

  • Heat the oil in a large soup pot over medium-high heat. When the oil is hot, add the beef, in batches, and lightly brown.
  • When all of the meat has browned add the red chili flakes, and then readd the meat back into the pot. Add the chicken broth, water, soy sauce and light brown sugar.
  • Bring the liquid to a boil, cover, reduce heat to low and simmer for 2 hours. I usually skim the "guck" that comes to the surface the first 20 minutes.
  • When ready to eat, boil the noodles in salted boiling water until tender. Drain.
  • Add the cooked noodles to the soup, add the salt and garnish with the green onions. (I sometimes add a little bit of garlic powder to the soup while I'm waiting for the noodles to cook.
  • Serve at once.
  • If you don't want the noodles to eventually drink up all of the broth, do not add the noodles to the soup. Instead, put the desired amount of noodles in the bottom of each soup bowl and cover with the soup.

Nutrition Facts : Calories 1361.8, Fat 118, SaturatedFat 46.5, Cholesterol 197.7, Sodium 1532.1, Carbohydrate 47, Fiber 2.2, Sugar 6.5, Protein 26.2

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

CHINESE BEEF NOODLE SOUP



Chinese Beef Noodle Soup image

Categories     Soup/Stew     Scotch     Beef     Ginger     Pasta     Turnip     Anise     Cinnamon     Clove     Gourmet

Yield Makes about 10 cups

Number Of Ingredients 14

2 1/2 pounds beef short ribs, cut between bones into pieces
7 cups water
1/3 cup soy sauce
1/4 cup Scotch or medium-dry Sherry
1 tablespoon sugar
six 1/4-inch-thick diagonal slices fresh gingerroot
8 scallions, trimmed
3 large garlic cloves, chopped
a 3-inch cinnamon stick
1 teaspoon aniseed
1/4 teaspoon dried hot red pepper flakes
1/2 pound turnips, peeled and cut into 3/4-inch cubes
6 ounces egg noodles
1 teaspoon Asian (toasted) sesame oil if desired

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).

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