Easy Chinese Beef And Noodle Soup Recipes

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CHINESE BEEF NOODLE SOUP



Chinese Beef Noodle Soup image

Easy Chinese Beef Noodle Soup recipe made with slow braised hearty beef bone broth, melt-in-mouth beef pieces, and rice noodles topped with crisp vegetables toppings. The best Asian beef noodle soup that anyone can simply make at home.

Provided by Khin

Categories     Main Course

Number Of Ingredients 19

2 kg Beef with Bones (( beef shank with bone or any meaty bones ) about 4.5lb)
2 thumb Ginger (sliced)
1 bulb Garlic
3 Spring Onion (( white part of spring onion Or one onion))
3 Star anise
3 Bay leaves
1 Cinnamon stick
1 tsp Black pepper (( whole black pepper or powder ))
1 tbsp Sugar
3 tbsp Soy sauce
5 g Beef stock cube (( ½ or 1 Beef bouillon stock cube ) optional )
1 tsp Salt (( add more or less salt according to preference ))
3 litre Water (for broth )
3 litre Water (for blanching)
100 g Dried rice noodles (( pre-soaked in water for 1 hour ) )
Coriander (( chopped ))
Bean sprouts (blanched )
Fresh chilli (( sliced ))
Lime wedges

Steps:

  • First blanch the beef to remove the impurities from the bones. Fill the large pot with water about 3 litre, bring it to boil and place the beef. Boil for 6-8 minutes then drain all the water out. Rinse the beef bones with cold running water. ( Water should be cover the beef bones. )
  • Place the beef back in the large pot, fill about 3 litre cold water. Add ginger, garlic, spring onions, cinnamon, star anise, bay leaves, soy sauce, sugar, beef stock cube and black pepper. Bring it to boil, once it start boiling, turn down the heat, close the lid and simmer with low-medium heat for 1.5 to 2 hours, until the beef is tender.
  • Once the beef is tender, strain the beef, bones and herbs out from the broth. Discard the beef bones and herbs. Cut the meat into small bite size pieces and set it aside.
  • To season the beef broth, make a taste test and add salt and black pepper powder. Keep it warm. ( If the soup broth is too thick, you can add a bit more water according to your desire consistency. )
  • Boil the pre-soaked rice noodles in the hot boiling water for 1-2 minutes until soften. ( Or boil according to the packet instructions. ) Then blanch the bean sprouts for few seconds.
  • Place the noodles in the serving bowl pour the beef broth in. Topped with beef pieces, blanched bean spouts, chilli slices, chopped coriander and lime wedges.

Nutrition Facts : Calories 405 kcal, Carbohydrate 22 g, Protein 55 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 94 mg, Sodium 1498 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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

ASIAN BEEF AND NOODLE SOUP



Asian Beef and Noodle Soup image

Take a trip to the Orient with every mouthful of this veggie-packed and boldly flavored soup!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 12

3 ounces uncooked cellophane noodles
1 tablespoon dark sesame oil
1 1/2 pounds beef boneless top sirloin steak, cut into bite-size strips
2 teaspoons finely chopped garlic
2 packages (3.5 ounces each) fresh shiitake mushrooms or Button mushrooms, sliced
6 cups Progresso™ beef flavored broth (from two 32-ounce cartons)
2 cups finely sliced bok choy
1 cup julienne strips (matchstick-size) carrots
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon pepper
2 medium green onions, chopped (2 tablespoons)

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.

Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1300 mg

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.

ASIAN-THEMED BEEF AND RICE NOODLE SOUP



Asian-Themed Beef and Rice Noodle Soup image

A wonderful soup for using up leftover steak with a kick of ginger. Try not to eat the entire pot before anyone else shows up for dinner!

Provided by Islandartist

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

Time 35m

Yield 4

Number Of Ingredients 16

1 teaspoon oil, or as needed
6 ounces round steak, thinly sliced
1 teaspoon onion powder
1 teaspoon garlic powder
¼ cup onion, chopped
1 (32 fluid ounce) container beef broth
¼ cup brown sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon sriracha hot sauce, or more to taste
1 (8 ounce) package thin rice noodles, broken into pieces
1 cup diced carrots
1 cup sliced cabbage
½ green bell pepper, sliced
½ red bell pepper, sliced
½ cup diced celery

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.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 69.2 g, Cholesterol 22.5 mg, Fat 5 g, Fiber 3.4 g, Protein 14.7 g, SaturatedFat 1.6 g, Sodium 1403.3 mg, Sugar 17.5 g

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

CHINESE CINNAMON BEEF NOODLE SOUP



Chinese Cinnamon Beef Noodle Soup image

This was published in a Fine Cooking magazine a couple of years ago. I was so excited to have found a relatively easy yet very flavorful noodle soup for my family. My husband (the ultimate food critic) loves this and doesn't mind eating it for days. He says it reminds him of when he was in Taiwan. High praise, indeed! Packaged stewing beef is often made up of irregularly shaped pieces from different cuts, so I cut my own stew meat using a boneless chuck roast or two 3/4 inch thick chuck steaks.

Provided by Mom4Life

Categories     Roast Beef

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 teaspoon vegetable oil
3 cinnamon sticks (about 3 inches each)
6 scallions, cut into 1 1/2 inch pieces
6 garlic cloves, smashed
2 tablespoons fresh ginger, minced
1 1/2 teaspoons anise seeds
1 1/2 teaspoons asian chili paste
7 cups water
4 cups low sodium chicken broth
1/2 cup soy sauce
1/4 cup rice vinegar
2 1/2 lbs boneless beef chuck
9 ounces fresh udon noodles (or 6 ounces dried)
1 1/2 lbs bok choy
1/2 cup fresh cilantro leaves

Steps:

  • Cut beef chuck into 3/4 in thick chunks if you did not purchase precut stewing beef.
  • Heat the oil in a heavy soup pot or Dutch oven over medium heat. When very hot, add the cinnamon, scallions, garlic, ginger, anise seeds, and chile paste; cook, stirring, for 1 minute.
  • Add the water, broth, soy sauce, and vinegar; bring to boil over high heat.
  • Add the meat and bring to vigorous simmer. Lower the heat to maintain a gentle simmer and cook, partially covered, until the meat is very tender, about 1 1/2 hours, checking to be sure that the soup doesn''t boil or stop simmering.
  • Shortly before the soup is done, bring a large pot of water to boil. Cook the noodles according to package directions until just tender. Drain and rinse under cold water.
  • When the meat is tender, remove the cinnamon sticks. Add the bok choy to the soup and simmer until the stalks are crisp-tender and the greens are very tender, 5 to 10 minutes. Stir in the noodles and let them warm through. Serve immediately, garnished with the cilantro leaves.
  • I'm guessing on the serving size as I no longer follow the recipe. I use the ingredient list as a guide.

Nutrition Facts : Calories 338.9, Fat 13.6, SaturatedFat 5.6, Cholesterol 124.7, Sodium 1627.7, Carbohydrate 9.1, Fiber 1.9, Sugar 2.4, Protein 48

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From tasteofhome.com


EASY CHINESE BEEF NOODLE SOUP RECIPE | DEPORECIPE.CO
2021-11-06 Easy Chinese Beef Noodle Soup Recipe. Braised beef noodle soup 红烧牛肉面 the woks of life chinese beef noodle soup erren s kitchen taiwanese beef noodle soup recipe by tasty y chinese beef noodle soup
From deporecipe.co


LANZHOU BEEF NOODLE SOUP: AUTHENTIC RECIPE! - THE WOKS OF LIFE
2014-10-19 Add the spice packet to the pot as well and season with salt. Bring everything to a boil. Once boiling, turn down the heat to low and let everything simmer for about 2 hours. After 2 hours have elapsed, remove the beef shank and set aside. Add the sliced Chinese radish and continue simmering for another hour.
From thewoksoflife.com


EASY TAIWANESE BEEF NOODLE SOUP RECIPE - LITTLE DAY OUT
2020-05-26 Switch on the SAUTE mode on the Instant Pot, wait for it to turn to “HOT”. Place the oil into the inner pot and use the wooden spoon to spread it around the pot. Add in garlic, ginger, star anise, cut scallion stalks and sauté until fragrant. Add in the beef chunks, bean paste and rock sugar and sauté for a few minutes.
From littledayout.com


SPICY BEEF NOODLE SOUP (香辣牛肉面) - RED HOUSE SPICE
2017-11-29 Simmer the beef. Through a sieve, pour the spiced soup into the beef pot. Add ginger, scallions and all the other spices (see note 3). Bring the soup to a boil then simmer for 1 to 1.5 hours. Once the beef becomes tender cooked, discard the ginger, scallions and spices.
From redhousespice.com


CHINESE BEEF NOODLE SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off Recipes Holiday Baking Show Recipes Holiday Baking Championship 2015 Recipes Baking For The Holidays Cookbook Holiday Cookbooks A Literary Holiday Cookbook Holiday Cookbook Recipes Holiday Cookie Exchange Template …
From recipeschoice.com


BEEF NOODLE SOUP RECIPE - SIMPLE CHINESE FOOD
5. Add a little oil to the pot, heat up on high heat, add the minced garlic and stir to taste.
From simplechinesefood.com


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