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Beef Noodle Soup
Beef Noodle Soup

Beef Noodle Soup
In the heart of bustling cities and serene villages alike, the aroma of simmering beef broth fills the air, promising warmth and comfort. Beef Noodle Soup, a beloved dish in many cultures, especially in Asian cuisine, tells a story of…
Beef Noodle Soup
Source
Ingredients:
1
Servings
  • 1.5
    lb
     cut into large chunks
  • 12
    oz
     fresh or dried
  • 1
    item
     ginger: 2-inch piece, sliced
  • 1
    item
     garlic: 4 cloves, smashed
  • 1
    item
     onion: 1 large, quartered
  • 1
    item
     star anise: 2 pieces
  • 1
    item
     cinnamon stick: 1
  • 1
    item
     cloves: 4
  • 1
    item
     salt: to taste
  • 1
    item
     black pepper: to taste
  • 1
    item
     scallions: 4, chopped (for garnish)
  • 120
    ml
     chopped (for garnish)
  • 1
    item
     bok choy: 2 heads, chopped (optional)
  • 1
    item
     chili oil: for serving (optional)
Beef Noodle Soup
Instructions:
  1. Prepare the Beef: Blanch beef chunks in boiling water for 5 minutes. Drain and rinse to remove impurities.
  2. Build the Broth: In a large pot, combine beef broth, water, ginger, garlic, onion, star anise, cinnamon stick, and cloves. Add the blanched beef.
  3. Simmer: Bring to a boil, then reduce to a low simmer. Cook for 2-3 hours until beef is tender.
  4. Season: Add soy sauce, Shaoxing wine, and brown sugar. Adjust salt and pepper to taste. Continue to simmer for another 30 minutes.
  5. Cook Noodles: Prepare noodles according to package instructions. Drain and set aside.
  6. Assemble the Soup: In serving bowls, place a portion of noodles. Ladle hot broth and beef over the noodles. Add bok choy if using.
  7. Garnish: Top with chopped scallions, cilantro, and a drizzle of chili oil if desired. Serve immediately.
  • 1.5
    lb
     cut into large chunks
  • 12
    oz
     fresh or dried
  • 1
    item
     ginger: 2-inch piece, sliced
  • 1
    item
     garlic: 4 cloves, smashed
  • 1
    item
     onion: 1 large, quartered
  • 1
    item
     star anise: 2 pieces
  • 1
    item
     cinnamon stick: 1
  • 1
    item
     cloves: 4
  • 1
    item
     salt: to taste
  • 1
    item
     black pepper: to taste
  • 1
    item
     scallions: 4, chopped (for garnish)
  • 120
    ml
     chopped (for garnish)
  • 1
    item
     bok choy: 2 heads, chopped (optional)
  • 1
    item
     chili oil: for serving (optional)
1
Servings
0

Prepare the Beef: Blanch beef chunks in boiling water for 5 minutes. Drain and rinse to remove impurities.

Build the Broth: In a large pot, combine beef broth, water, ginger, garlic, onion, star anise, cinnamon stick, and cloves. Add the blanched beef.

Simmer: Bring to a boil, then reduce to a low simmer. Cook for 2-3 hours until beef is tender.

Season: Add soy sauce, Shaoxing wine, and brown sugar. Adjust salt and pepper to taste. Continue to simmer for another 30 minutes.

Cook Noodles: Prepare noodles according to package instructions. Drain and set aside.

Assemble the Soup: In serving bowls, place a portion of noodles. Ladle hot broth and beef over the noodles. Add bok choy if using.

Garnish: Top with chopped scallions, cilantro, and a drizzle of chili oil if desired. Serve immediately.

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