Beef Noodle Soup
Hearty beef noodle soup with tender beef, rich broth, and fresh vegetables.
20 mins
Prep Time
2 hours
Cook Time
4
Servings
Ingredients
- 1 lb beef shank, sliced
- 8 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice wine
- 1 star anise
- 1 cinnamon stick
- 3 cloves garlic, minced
- 1 inch ginger, sliced
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 200g wheat noodles
- 2 green onions, chopped
- 1 tbsp sesame oil
- Salt and pepper to taste
Nutrition Facts
Share this Recipe
Instructions
Prepare the beef: In a large pot, blanch the beef shank slices in boiling water for 2 minutes to remove impurities. Drain and set aside.
Sauté aromatics: Heat some oil in the pot. Add garlic, ginger, and onion. Sauté until fragrant, about 2 minutes.
Simmer the broth: Add the blanched beef back to the pot. Pour in beef broth, soy sauce, dark soy sauce, rice wine, star anise, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 1.5 hours until beef is tender.
Add vegetables: Add carrots and celery to the pot. Continue simmering for another 20 minutes until vegetables are tender.
Cook the noodles: In a separate pot, cook wheat noodles according to package instructions. Drain and set aside.
Assemble the soup: Divide noodles into bowls. Ladle the hot soup with beef and vegetables over the noodles. Garnish with chopped green onions and a drizzle of sesame oil. Serve hot.
Chef's Tips
- Beef Selection: Use beef shank or brisket for the best tenderness and flavor.
- Broth Tip: For a richer broth, you can roast beef bones and add them to the broth while simmering.
- Spice Level: Add chili oil or sliced chili peppers if you prefer a spicy kick.
- Noodle Choice: You can substitute wheat noodles with udon or rice noodles based on preference.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat gently to avoid overcooking the noodles.
