Best Classic Beef Noodle Soup Recipes

Ching's Classic Beef Noodle Soup image

Provided by Food Network

Time 1h55m

Yield 2 servings

Number Of Ingredients 18

1 quart vegetable or beef stock
2 tablespoons peanut or vegetable oil
1 large shallot, finely chopped
1/2 yellow onion, chopped
2 tablespoons grated fresh ginger
2 cloves garlic, finely chopped
1 red chile, stemmed, seeded and chopped
1 red Thai bird chile, stemmed, seeded and chopped
7 ounces beef chuck roast or boneless shin, chopped into 1/2-inch pieces
4 ounces dried flat udon noodles
1 small carrot, chopped
2 teaspoons light brown sugar
1 teaspoon chili bean sauce, plus more as needed
1 teaspoon dark soy sauce
1 teaspoon cornstarch mixed with 2 teaspoons water
1 small Romaine lettuce heart, sliced into 1/2-inch ribbons
2 scallions, chopped
Small handful fresh cilantro leaves, chopped

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.

Classic Beef Noodle Soup image

Provided by Brad Nichols @bmnich

Categories Beef

Number Of Ingredients 23

2 1/2 pound(s) stewing beef - cut in 1.5 in ch cubes
6 tablespoon(s) flour
1 tablespoon(s) steak spice
1 tablespoon(s) mild chile powder
3 tablespoon(s) vegetable oil
16 cup(s) water
1 can(s) crushed tomatoes (14.5 oz)
2 can(s) diced tomatoes (14.5 oz)
1 - piece parmesan rind - 2 inches
1 1/2 tablespoon(s) salt
1 1/2 tablespoon(s) sugar
1 tablespoon(s) worcestershire sauce
1 teaspoon(s) pepper
1 teaspoon(s) oregano
1 teaspoon(s) garlic powder
2 - bay leaves
1/2 medium green cabbage - chopped
1 medium shallot - diced
1 large onion - diced
3 stalk(s) celery-chopped
4 medium carrots - sliced
3 medium potatoes - cubed
1 pound(s) your favorite pasta shape

Steps:

Combine Flour, Chile Powder and Steak Spice in a large zip lock back
Add stewing beef, toss to coat
Add Oil to hot skillet and brown beef cubes, about 2 min per side
Place water in a large soup pot, add Beef, all cans of tomatoes and parmesan rind. Simmer for 1 hour
Remove Parmesan rind, add all other ingredients except pasta, simmer an additional hour
Boil Pasta as per instructions until cooked 'al dente'
Add cooked pasta to Soup and serve!