Description
A comforting and hearty beef noodle soup filled with rich flavors, tender beef, chewy egg noodles, and vibrant vegetables.
Ingredients
Scale
- 1 lb beef (chuck or brisket), cut into cubes
- 8 cups beef broth
- 4 cups egg noodles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 2 tablespoons soy sauce
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot, heat a bit of oil over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
- Add the chopped onion, minced garlic, sliced carrots, and sliced celery to the pot. Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the grated ginger and soy sauce to enhance the flavor.
- Pour in the beef broth and increase the heat to bring it to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for 1.5 to 2 hours.
- In the last 10 minutes of cooking, add the egg noodles directly into the pot and cook until al dente.
- Taste the soup and season with salt and pepper.
- Ladle the soup into bowls and top with chopped green onions.
Notes
For additional flavor, consider using homemade beef broth. You can also customize the vegetables to your liking.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg