SLOW-COOKER TAIWANESE BEEF NOODLE SOUP

Slow-Cooker Taiwanese Beef Noodle Soup image

You'll love this easy-to-make version of a traditional Taiwanese noodle soup.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h15m

Yield 8

Number Of Ingredients 13

Ingredients

2 lb boneless beef shank, cut into 1-inch pieces
5 cups water
2 cups Progresso™ beef broth (from 32-oz carton)
1/2 cup soy sauce
1/3 cup cooking rice wine
1/4 cup Muir Glen™ organic tomato paste (from 6-oz can)
1 piece (1 1/2 inches) fresh gingerroot, peeled, cut into matchstick-size strips
2 tablespoons spicy bean paste
1 1/2 teaspoons sugar
1 1/2 teaspoons five-spice powder
4 green onions, thinly sliced (about 1/4 cup)
1 lb Chinese broccoli
1 package (11.2 oz) dried Taiwanese wheat noodles

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix beef, water, broth, soy sauce, rice wine, tomato paste, gingerroot, bean paste, sugar, five-spice powder and half of the sliced green onions. Cover; cook on Low heat setting 8 to 9 hours or High heat setting 4 to 5 hours.
Separate thin Chinese broccoli stems from large stalks; discard large stalks. Cut small stems, florets and leaves into 2-inch pieces; stir into beef mixture. Cover; cook about 10 minutes longer or until broccoli is crisp-tender.
Meanwhile, cook and drain noodles as directed on package. Rinse with cold water; drain.
Divide noodles among bowls; ladle soup mixture over noodles. Top with remaining sliced green onions.

Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 70 mg, Fiber 3 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 3 g, TransFat 0 g