Best Brothy Beef Noodle Soup Recipes

Brothy Beef Noodle Soup image

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

This Taiwanese Beef Noodle Soup is Brothy, Slurpy Perfection image

Provided by Sonia Wong

Time 2h50m

Yield 4 servings

Number Of Ingredients 27

3 lbs beef shank, chuck or brisket, excess fat trimmed and cut into 1 ½-inch cubes
3 slices fresh ginger
10 cups water
2 star anise
2 bay leaves
1 tsp coriander seeds
1 cassia cinnamon stick (can substitute Ceylon cinnamon stick)
2 large tomatoes, cut into 8 wedges
1 white onion, cut into 1-inch pieces
6 garlic cloves, peeled and crushed
3 slices fresh ginger
6 scallions, whites cut into 2-inch pieces and green parts thinly sliced and reserved for serving
2 dried chilis (or to taste)
Salt, to taste
1 Tbsp doubanjiang (Chinese spicy bean paste)
1 Tbsp tomato paste
1 Tbsp yellow rock sugar or 1 Tbsp dark brown sugar
½ cup Shaoxing wine or ½ cup Taiwanese clear cooking rice wine (which yields a lighter coloured broth)
¼ cup soy sauce
3 Tbsp dark soy sauce, plus more to taste
5-6 cups water, or enough to cover everything in the pot by 1 inch
Neutral oil
4 portions of Chinese wheat noodles, cooked al dente according to package directions
1 lb bok choy, cleaned and stems trimmed, blanched about 4 minutes along with the noodles
Green parts of scallions reserved from above
Chinese chili oil, to taste (optional)
Chinese pickled mustard greens, finely chopped (optional)

Steps:

Increase heat to medium-high and drizzle with 2 tablespoons of oil. Add tomatoes, onion, garlic, ginger and white parts of scallion, dried chili peppers and sauté. Season with salt and continue to sauté for 3 minutes or until tomatoes and onions are slightly softened.
Add doubanjiang, tomato paste and sugar. Add the drained beef. Stir well and continue cooking a couple of minutes.
Add the spice sachet, reserved bay leaves, cinnamon stick and all remaining ingredients: Shaoxing wine, soy sauce, dark soy sauce and water. Bring to a boil. Taste and season with salt as needed. Reduce to a simmer. Skim and discard the scum. Cover, ensuring liquid is at a gentle simmer rather than a vigorous boil. Cook for 2 hours or until beef is tender.