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
TAIWANESE SPICY BEEF NOODLE SOUP
A classic Taiwanese/Chinese dish! Tons of flavor and spice! One of my favorite noodle dishes of all time in a slow-cooker version. A bowl of this in the winter evenings will warm you right up!
Provided by jhuang0125
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 8h40m
Yield 8
Number Of Ingredients 18
Steps:
- Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
- Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder.
- Cook on Low for 8 to 9 hours.
- Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.
- Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain.
- Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 41.5 g, Cholesterol 62.6 mg, Fat 22 g, Fiber 2.9 g, Protein 27 g, SaturatedFat 7.2 g, Sodium 2366.1 mg, Sugar 11.5 g
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
EASY CHINESE BEEF AND NOODLE SOUP
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
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 BEEF NOODLE SOUP
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).
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.
CHINESE CINNAMON BEEF NOODLE SOUP
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
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
More about "chinese beef noodle soup recipes"
CHINESE BEEF NOODLE SOUP - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (3)Total Time 1 hr 45 minsCategory Soup, StapleCalories 739 per serving
- Cut beef into larger chunks and then place in a large pot with enough cold water. Throw one spring onion and several ginger slices, bring to a boil and then pick the beef chunks out (so there will be no floating dirt on the meat and we can skip rinsing process.) Drain.
- Heat up around 2 tablespoons of oil in a deep stewing pot and fry doubanjiang for half minute over slow fire, then place garlic, ginger, leek onion and red onion in, fry until aromatic.
- Return cooked beef and stir for several minutes until the beef is slightly browned, place tomato wedges 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 (the soup can be slightly salty compare with common soups)and simmer for another 15-20 minutes.
CHINESE BEEF NOODLE SOUP - ERREN'S KITCHEN
From errenskitchen.com
4.9/5 (27)Total Time 2 hrs 10 minsCategory SoupCalories 412 per serving
- Heat the oil in a saucepan over high heat. Add the ginger, garlic, green onions and the beef and brown on all sides.
CHINESE BEEF NOODLE SOUP (红烧牛肉面) - OMNIVORE'S …
From omnivorescookbook.com
5/5 (2)Total Time 3 hrs 5 minsCategory MainCalories 1237 per serving
- If you aren’t cooking the Asian beef stock as well, start by browning the beef. You can achieve this either in the oven or on the stove top. If you have already cooked my Asian beef stock recipe, skip ahead to step 5.
- To brown the beef in the oven, preheat oven to 400 degrees F (200 C). Cut beef into 1.5 to 2 inch chunks (about 4 to 5 cm). Spread the beef in a roasting pan. Spray a thin layer of oil onto the meat. Roast for 20 minutes. Take out the beef and flip. Cook until the beef turns to an even golden brown color, about 20 minutes.
- To brown the beef on stove top, heat a large heavy skillet with 2 tablespoons vegetable oil until hot. Add beef. Let cook without moving for a minute. Continue cooking until the bottom side turns golden. Flip to cook the other sides, until the beef is evenly browned.
- Transfer the cooked beef to a plate. Add 1/4 cup hot water to the baking tray (or the skillet). Scrape off the brown bits, so you can transfer them to the braising pot later.
10 BEST CHINESE NOODLES WITH BEEF RECIPES | YUMMLY
From yummly.com
CHINESE BRAISED BEEF NOODLE SOUP - CHINESE GRANDMA
From chinesegrandma.com
BRAISED BEEF HO FUN NOODLE SOUP (牛腩河) - OH MY …
From ohmyfoodrecipes.com
TAIWANESE SPICY BEEF NOODLE SOUP RECIPE (NIU ROU …
From vietworldkitchen.com
CHINESE NOODLE SOUP | RECIPETIN EATS
From recipetineats.com
CHINESE BEEF NOODLE SOUP - HANK SHAW'S WILD FOOD …
From honest-food.net
10 BEST SPICY CHINESE NOODLE SOUP RECIPES | YUMMLY
From yummly.com
TAIWANESE BEEF NOODLE SOUP 红烧牛肉面 – TASTE OF ASIAN FOOD
From tasteasianfood.com
SPICY BEEF NOODLE SOUP (香辣牛肉面) - RED HOUSE SPICE
From redhousespice.com
BEEF SOUP WITH NOODLES RECIPE - CHINESE FOOD RECIPES
From chinesefoodrecipes.cc
CHINESE BEEF NOODLE SOUP BREAKFAST | FULLHAPPYBELLY - YOUTUBE
From youtube.com
GINGER-BEEF SOUP WITH CHINESE EGG NOODLES RECIPE - GRACE PARISI …
From foodandwine.com
HOW TO MAKE AMAZING CHINESE BEEF NOODLE SOUP! - SIMPLE …
From youtube.com
BEEF NOODLE SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE BRAISED BEEF NOODLE SOUP
From chinesegrandma.com
BEEF BRISKET NOODLE SOUP - ANG SARAP
From angsarap.net
CHINESE BEEF STEW RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
TAIWANESE BEEF NOODLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
7 CHINESE BEEF SOUP RECIPES FOR SLOW COOKING 牛肉炖汤
From homemade-chinese-soups.com
BRAISED BEEF NOODLE SOUP (红烧牛肉面) - THE WOKS OF LIFE
From thewoksoflife.com
CHINESE BEEF NOODLES SOUP RECIPE RECIPES
From tutdemy.com
TAIWANESE BEEF NOODLE SOUP RECIPES
From recipes.servegame.org
CHINESE BEEF NOODLE SOUP (INSTANT POT OR STOVETOP)
From nomnompaleo.com
THIS TAIWANESE BEEF NOODLE SOUP IS BROTHY, SLURPY PERFECTION
From foodnetwork.ca
MAKING MY DAD'S CHINESE BEEF NOODLE SOUP RECIPE
From tasteofhome.com
CHINESE BEEF NOODLE SOUP - KHIN'S KITCHEN NOODLE SOUP RECIPES
From khinskitchen.com
BEEF NOODLE SOUP CHINESE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SZECHUAN BEEF NOODLES BEST RECIPES
From findrecipes.info
TAIWANESE BEEF NOODLE SOUP: IN AN INSTANT POT OR ON THE STOVE
From thewoksoflife.com
BEEF BRISKET NOODLE SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CLEAR BROTH TAIWAN BEEF NOODLE SOUP RECIPE – EATING CHINA
From eatingchina.com
CHINESE FOOD BEEF SOUP NOODLES SNACK STOCK PHOTO - IMAGE OF …
From dreamstime.com
16 POPULAR CHINESE NOODLES RECIPES FOR YOU TO TRY TONIGHT
From izzycooking.com
TAIWANESE BEEF NOODLE SOUP RECIPE - SERIOUS EATS
From seriouseats.com
YAKA MEIN (BEEF NOODLE SOUP) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
BEEF HO FUN NOODLE SOUP - CHINA SICHUAN FOOD
From chinasichuanfood.com
MALA BEEF NOODLES SOUP
From asianfoodnetwork.com
You'll also love