BROTHY BEEF NOODLE SOUP
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
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
BEEF NOODLE SOUP
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.
BEEF NOODLE SOUP
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
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.
BEEF NOODLE SOUP WITH RICE NOODLES: PHO BO
Provided by Food Network
Time 5h45m
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a large pot, submerge the oxtail in cold water, add 3 tablespoons salt and soak for 1 hour, then drain.
- To make the spice pouch, dry roast each ingredient separately in a frying pan over medium heat until fragrant.
- Cool, then coarsely grind the spice using a mortar and pestle or small spice grinder. Add the ground spices to the muslin square and tie up tightly in a knot. Set aside.
- Heat a barbecue grill or chargill pan over medium-high heat and grill the unpeeled garlic, onions and ginger evenly for 15 minutes in total until all sides are blackened.
- Now peel the blackened skins and discard them, and then roughly chop. By doing this, the garlic, onion and ginger becomes sweet and fragrant, releasing more flavour into the stock.
- Put the oxtail, brisket and 200 fluid ounces/ 6 litres cold water in a stockpot and bring to the boil. While the stock is boiling, constantly skim any impurities off the surface for 15 minutes (this will ensure a clean, clear broth), then reduce the heat to a low simmer.
- Add the fish sauce, remaining 1 tablespoon salt, rock sugar, garlic, onions, ginger, and spice pouch.
- Cover and simmer for 3 hours, or until the stock has reduced to almost 1/2.
- Strain the stock through a muslin cloth. Remove the brisket, set aside to cool, then thinly slice.
- Blanch each portion of noodles in boiling water for 20 seconds.
- Drain, then transfer to a serving bowl.
- Place 3 or 4 slices of brisket on top of the noodles, followed by 3 or 4 pieces of raw sirloin. Pour over the hot stock to cover the noodles and beef.
- Serve with 1 tablespoon spring onion, a pinch of black pepper, and a coriander sprig to each bowl.
- At the table, add chile, and a squeeze of lime.
OLD-FASHIONED BEEF AND NOODLE SOUP
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
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
BEEF NOODLE SOUP
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
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
CHING'S CLASSIC BEEF NOODLE SOUP
Steps:
- Heat the oil in a large saucepan over medium heat. Add the shallots and onions and cook until softened, 3 to 4 minutes, and then stir in the ginger, garlic and chiles and cook, stirring, for about 1 minute. Add the beef and stir-fry until it begins to brown, and then pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer, cover and cook until the meat is very tender, 1 hour 15 minutes to 1 hour 30 minutes.
- Meanwhile, bring a large pot of water to a boil and cook the udon according to package instructions. Drain and rinse under cold water. Set aside.
- Add the carrots to the simmering soup, cover, and cook until crisp-tender, 6 to 8 minutes. Whisk together the sugar, bean sauce and soy sauce in a small bowl until the sugar is dissolved and stir it into the soup. While stirring, pour the cornstarch slurry into the soup and cook until thickened, about 1 minute.
- Just before serving, divide the noodles between 2 bowls. Stir the Romaine into the broth and ladle the hot soup over each bowl. Garnish with chopped scallions and cilantro and serve immediately.
BEEF AND NOODLES
Provided by Food Network
Time 6h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- For the broth: Place the beef bones in a large roasting pan and roast in the oven for 3 hours. Add the carrots, celery and onions, and roast 1 hour longer.
- Mix the au jus powder with the granulated garlic and 1 teaspoon water to make a heavy paste. Coat the beef roast thoroughly. Cover the roast with foil and cook along with the bones for 1 hour. Remove the foil and cook 30 minutes longer. Allow to rest for 15 minutes.
- Place the bones and roasted vegetables in a stockpot with the beef stock. Simmer for 1 hour. Strain the bones and vegetables and discard, and then return the liquid to the pot.
- Cut the beef into 3/4-inch cubes. Add to the liquid and simmer for 30 minutes.
- For the noodles: In a large mixing bowl, stir together the 3 cups of the flour and the salt.
- In another bowl, combine 2/3 cup water, the eggs, yolks and oil. Mix, and then add to the dry ingredients.
- Knead the dough until it is smooth and elastic, 8 to 10 minutes. Add the remaining 1/2 cup flour, as needed. Cover with a towel and let rest for 10 minutes. Divide the dough in half on a lightly floured surface. Roll each half into a 12-by-12-inch square, about 1/16 inch thick. Cut into 2- to 3-inch-long strips. Toss the noodles with some flour to separate.
- Add the noodles to the beef broth and simmer for 30 minutes. Season with salt and pepper to taste.
QUICK AND EASY BEEF AND RICE NOODLE SOUP
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
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.
THAI BEEF NOODLE SOUP - GWAYTIO NUEA NAM
This is an excellent, quick, beef noodle soup that never fails to please. It is adapted from Jennifer Brennan's Original Thai Cookbook. For the noodles, try to find packets of wet noodle sheets. These can usually be found in Asian groceries, refrigerated, in clear plastic bags. If you can't find these, you can substitute dried rice noodles, but soak them first. The fish sauce is the Thai Nam Pla sauce, or Tiparos, found in the Asian section of supermarkets, or in Asian groceries.
Provided by MattZU
Categories Meat
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Fry beef strips in the oil until browned, using a large soup pot.
- Remove the browned strips, leaving the oil and juice in the pot.
- Fry the garlic until golden, stirring to keep from burning.
- Quickly add the ground beef, celery, and scallions--cook while stirring until the beef just browns.
- Add beef stock, black pepper, cinnamon, and fish sauce.
- Bring to a boil.
- Add noodles and return to a boil.
- Remove from heat and add bean sprouts.
- Top with beef strips and cilantro (this can also be done after putting the soup into the individual bowls).
- If desired, soak the red pepper flakes in the vinegar, and allow to be added to individual bowls.
Nutrition Facts : Calories 230, Fat 15.2, SaturatedFat 5, Cholesterol 53.3, Sodium 1896.5, Carbohydrate 3.8, Fiber 1.1, Sugar 1.6, Protein 19.2
LAN ZHOU STYLE BEEF NOODLE SOUP
Had Lan Zhou Beef Noodle Soup while living in Anshan, Liaoning, China. This is a recreation with the help of the Zaar Community BB in trying to get it right. It's not exact but close enough for government work. Still makes a tasty soup though. The broth will be full of sliced onions and garlic which the original did not have but I happen to like onions and garlic. You make discard them if you wish. The noodles used in this dish in Lanzhou, Gansu, China would be the pulled wheat noodles which are hard to find in the west but I have seen Lanzhou style dried noodles in Asian grocery stores but I found that using the rice noodles was alot quicker and easier to find.
Provided by Member 610488
Categories Lunch/Snacks
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Fry the peppercorn powder on low heat for 30 second so it becomes fragrant. Add the oil and allow to sit for 10 minutes.
- Saute the onions and garlic in the peppercorn oil until onions are clear and starting to brown.
- In a deep-sided pot, add water and beef. Cover beef with sauted onions and garlic. Add rest of seasonings.
- Boil and then simmer 1 1/2 - 2 hours til beef is tender.
- Transfer beef to cutting board and allow to rest for 10 minutes. Slice thinly and set aside. Continue simmering the broth.
- Divide cooked noodles among large soup bowls. Divide meat into soup bowls. Ladle broth over noodles and beef.
- Serve with peanuts and chili oil.
Nutrition Facts : Calories 472.9, Fat 36.7, SaturatedFat 13, Cholesterol 104.5, Sodium 974.7, Carbohydrate 4.6, Fiber 0.9, Sugar 1.3, Protein 29.8
PHO BO: VIETNAMESE BEEF NOODLE SOUP
Pho is a classic Vietnamese noodle soup, supposedly invented in Hanoi in the early 20th century. With this dish, everything's about the broth-if you don't have the right broth, you don't have the dish. Reprinted with permission from "Vietnamese Home Cooking," by Charles Phan. Published by Ten Speed Press.
Provided by Charles Phan
Categories main-dish
Time 7h
Yield 6 servings
Number Of Ingredients 26
Steps:
- For the beef stock: Preheat the oven to 350 F. Bring a large pot of water to a boil; add the oxtails, neck bones, and shank bones. Return the water to a boil and cook for 3 minutes. Drain into colander and rinse the bones thoroughly under cold running water. Rinse the pot and return the oxtails, neck bones, and shank bones to the pot. Add water, slowly bring to a simmer, and cook for at least 6 hours. Meanwhile, roast the onion and ginger on a rimmed baking sheet for 40 minutes.
- Add the roasted onion and ginger to the simmering stock, along with the cinnamon, star anise, clove, cardamom pod, pepper, and palm sugar. Add the beef brisket and cook for 30-45 minutes; remove and allow the stock to continue to simmer, skimming off any scum that rises to the top. After 6-8 hours, remove pot from the heat and use a slotted spoon to discard the large solids. Strain the stock into soup pot through a fine-mesh sieve. (Note: To store, let cool completely; then transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 quarts.)
- For the soup: Thinly slice the top round and use the back of your knife to tenderize the meat slices; set aside. Slice the cooked brisket against the grain in thin slices; set aside. Blanch the bean sprouts in hot water; set aside. Season the stock with a few pinches of salt and fish sauce to taste.
- Warm a serving bowl in hot water. Place the dried rice noodles in fine-mesh sieve; submerge the sieve in hot water and gently stir with tongs, 5-10 seconds. Place the cooked noodles in the warmed serving bowl. Top with brisket; then add a few slices of the top round and some chopped scallions and cilantro. Ladle the hot broth into the bowl, being careful not to submerge the top round. Serve immediately, accompanied by optional garnishes.
GROUND BEEF NOODLE SOUP
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
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 RECIPE BY TASTY
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
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
SEARED BEEF AND NOODLE SOUP
If you can't find rice noodles, substitute 8 ounces of capellini, or angel hair pasta; cook it until al dente, according to package instructions.
Provided by Martha Stewart
Categories Soup Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Place rice noodles in a large heatproof bowl; pour boiling water over noodles. Let sit until translucent but still slightly chewy, 5 to 10 minutes. Drain, and set aside.
- Heat a large saucepan over medium-high. Season beef with 1/2 teaspoon each salt and pepper, and rub with 1 tablespoon oil. Sear beef in pan until golden brown, 3 to 4 minutes. Sear other side, 3 to 4 minutes more. Remove beef.
- Reduce heat to medium. Add remaining tablespoon oil, mushrooms, and garlic; cook, scraping up any browned bits, until mushrooms are tender, 3 to 5 minutes.
- Add stock, soy sauce, vinegar, and 2 cups water to the pan; bring to a boil over medium-high heat. Remove from heat; stir in carrots, cabbage, scallions, and bean sprouts.
- Cut beef diagonally into very thin slices. Ladle the broth and vegetables into serving bowls, and place the noodles and sliced beef on top.
TAIWANESE BEEF NOODLE SOUP
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
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.
NOODLE SOUP (TOMATO BEEF)
My grandmother used to make this with left-over roast beef. We always make it when the weather is cold and wet. It smells wonderful when you come in from the cold.
Provided by zelizabeth
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the meat in small batches.
- Add the beef broth, tomatoes, and 1 can of water.
- Add the spices.
- Bring to a boil, then let simmer. If you're in a hurry - 30 minutes. If you have time, 1 to 1 1/2 hours. It just tastes better the longer it cooks.
- Add salt and pepper to taste.
- Bring back to a boil and noodles (as many as you like in your soup.).
- *NOTE - you can use almost any tomato - crushed, petit diced, whole. Sometimes I add some tomato paste to thicken it a bit, sometimes some tomato sauce. It just depends on what you like.
- This also freezes well - the meat becomes VERY tender. I freeze it without the noodles, then cook them in it after it's thawed. I always have at least one container of this in the freezer.
Nutrition Facts : Calories 463.3, Fat 30.5, SaturatedFat 11.7, Cholesterol 119, Sodium 1272.5, Carbohydrate 13, Fiber 2.9, Sugar 7.4, Protein 34.4
More about "beef and noodle soup recipes"
BEEF NOODLE SOUP | CANADIAN LIVING
From canadianliving.com
BEEF NOODLE SOUP | TRADITIONAL NOODLE SOUP FROM TAIWAN
From tasteatlas.com
TAIWAN EATS: BEEF NOODLE SOUP
From seriouseats.com
CHINESE BEEF NOODLE SOUP - ERREN'S KITCHEN
From errenskitchen.com
BEEF NOODLE SOUP CINDY'S RECIPES AND WRITINGS
From cindysrecipesandwritings.com
TAIWANESE BEEF NOODLE SOUP - INTERNATIONAL CUISINE
From internationalcuisine.com
CHINESE BEEF NOODLE SOUP - HANK SHAW'S WILD FOOD RECIPES
From honest-food.net
10 BEST BEEF NOODLE SOUP RECIPES | YUMMLY
From yummly.com
5 BEST BEEF FOR NOODLE SOUPS: WHICH BEEF CUT IS BEST FOR NOODLE …
From cookindocs.com
VEGETABLE BEEF NOODLE SOUP | CANADIAN LIVING
From canadianliving.com
QUICK VIETNAMESE NOODLE SOUP WITH BEEF - FOOD & WINE
From foodandwine.com
VIETNAMESE INSPIRED BEEF NOODLE SOUP - CANADA'S FOOD GUIDE
From food-guide.canada.ca
HEARTY BEEF NOODLE SOUP - BINGE WORTHY BITES
From bingeworthybites.com
THIS TAIWANESE BEEF NOODLE SOUP IS BROTHY, SLURPY PERFECTION
From foodnetwork.ca
BEEF NOODLE SOUP - DINNER AT THE ZOO
From dinneratthezoo.com
THE BEST BEEF NOODLE SOUP RECIPE - BOWL ME OVER
From bowl-me-over.com
VEGETABLE BEEF NOODLE SOUP - TOGETHER AS FAMILY
From togetherasfamily.com
LANZHOU BEEF NOODLE SOUP - CHINA SICHUAN FOOD
From chinasichuanfood.com
THE BEST BEEF NOODLE SOUP RECIPE (SO EASY!) - DINNER, …
From dinnerthendessert.com
VEGETABLE BEEF NOODLE SOUP – ALL RECIPES GUIDE
From allrecipesguide.net
HISTORY OF BEEF NOODLE SOUP'S POPULARITY IN TAIWAN - FOOD MAGAZINE
From foodmag.ca
TAIWANESE BEEF NOODLE SOUP 红烧牛肉面 - TASTE OF ASIAN FOOD
From tasteasianfood.com
MAKE THIS AMAZING BEEF NOODLE SOUP FROM SCRATCH IN 90 MINUTES …
From yeyfood.com
BEEF NOODLE SOUP - LOVEFOOD.COM
From lovefood.com
CHINESE BEEF NOODLE SOUP - CHINA SICHUAN FOOD
From chinasichuanfood.com
HOMEMADE BEEF NOODLE SOUP RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
TAIWANESE BEEF NOODLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY BEEF NOODLE SOUP - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOW TO COOK BEEF NOODLE SOUP #SHORT #BEEF #NOODLES #SOUP …
From youtube.com
THE BEST BEEF AND NOODLES (OVEN OR CROCK POT) - COOKIES AND CUPS
From cookiesandcups.com
#weeknight #time-to-make #course #preparation #soups-stews #1-day-or-more #dietary
You'll also love