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Beef Noodle Soup

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Beef Noodle Soup is a comforting, hearty dish made with tender beef simmered in a rich, aromatic broth, served with noodles, vegetables, and spices. This customizable soup is a perfect balance of savory, umami, and slightly sweet flavors, ideal for family meals or cozy evenings.

Ingredients

  1. 2 lbs (900g) beef shank or brisket, cut into large chunks (bone-in preferred)
    12 cups water (or beef broth for a richer flavor)
    2 tablespoons soy sauce
    1 tablespoon fish sauce (optional)
    1 onion, halved
    4 cloves garlic, smashed
    2-inch piece of ginger, sliced
    2 cinnamon sticks
    4–5 whole star anise
    2–3 whole cloves
    1 tablespoon brown sugar
    Salt to taste
    8 oz (225g) fresh or dried noodles (egg noodles, rice noodles, etc.)
    1 cup bok choy or other leafy greens (optional)
    1–2 carrots, sliced (optional)
    1–2 spring onions, chopped, for garnish
    Fresh cilantro, chopped, for garnish
    Lime wedges (optional, for serving)
    Chili sauce or fresh chili (optional, for serving)

Instructions

Prepare the broth: Place beef chunks in a large pot. Add water or beef broth and bring to a boil over medium-high heat. Skim off any foam for a clearer broth. Simmer for 5-10 minutes.

  1. Add aromatics and spices: Add soy sauce, fish sauce, onion, garlic, ginger, cinnamon sticks, star anise, cloves, and brown sugar. Stir, then cover and simmer for 2-3 hours until beef is tender and easily pulls apart.
  2. Cook the noodles: While the broth simmers, cook noodles according to package instructions. Drain and set aside.
  3. Add vegetables: Add bok choy or carrots (if using) in the last 15-20 minutes of simmering to cook through but retain crunch.
  4. Assemble the soup: Remove beef from the pot, shred with a fork, discarding bones and fat. Return shredded beef to the broth.
  5. Serve: Place cooked noodles in each bowl. Ladle hot broth and beef over the noodles. Garnish with spring onions, cilantro, and lime wedges. Optionally, serve with chili sauce for extra heat.

Notes

  1. Variations: Taiwanese Beef Noodle Soup uses soy sauce and five-spice powder for a richer, darker broth. Vietnamese pho-style uses fewer spices and adds fresh herbs like basil.
  2. Spicy Beef Noodle Soup: Add chili peppers or chili paste for extra heat.
  3. Vegetarian Version: Use vegetable broth and tofu or vegetables like mushrooms and bok choy as a substitute for beef.

Nutrition

Find it online: https://thefamilycooking.com/beef-noodle-soup/