why make this recipe
Beef Noodle Soup is a warm and comforting dish that’s perfect for any day. It brings the flavors of tender beef and fragrant spices together, creating a delicious broth. This recipe is great for family meals or a cozy dinner with friends. You can enjoy this hearty soup any time of the year, and it’s a wonderful way to try your hand at making a classic dish.
how to make Beef Noodle Soup
Ingredients:
- 1.5 lbs beef bones (shank, oxtail, or a combination)
- 8 cups water
- 2 inch piece of ginger, smashed
- 4 scallions, white parts only, roughly chopped
- 2 star anise
- 2 cloves
- 1 cinnamon stick
- 1 tbsp soy sauce (light or dark, to your preference)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1 lb beef (brisket, chuck, or flank steak), thinly sliced
- 1 lb fresh or dried noodles (egg noodles, wheat noodles, etc.)
- 2 hard-boiled eggs, sliced
- Chopped scallions (green parts)
- Chopped cilantro
- Chili oil (optional, for spice)
- Sesame oil (optional, for flavor)
Directions:
- Make the broth: In a large pot or Dutch oven, combine beef bones, water, ginger, scallion whites, star anise, cloves, and cinnamon stick. Bring to a boil, then reduce heat and simmer for at least 1 hour (longer is better for a richer broth). Skim off any foam that rises to the surface.
- Season the broth: After simmering, remove the bones and discard them. Strain the broth through a fine-mesh sieve to remove solids. Return the broth to the pot, and add soy sauce, salt, and pepper.
- Cook the beef: Add the sliced beef to the broth and simmer for about 5-7 minutes, or until cooked through but still tender.
- Cook the noodles: Cook the noodles according to package directions.
- Assemble the soup: Ladle the broth into bowls. Add cooked noodles and beef slices. Top with sliced hard-boiled eggs, chopped scallions, cilantro, chili oil (if using), and sesame oil (if using).
how to serve Beef Noodle Soup
Serve Beef Noodle Soup hot. It’s best enjoyed fresh, but you can customize each bowl with fresh toppings like cilantro and scallions. If you like some heat, drizzle a bit of chili oil on top. This soup pairs nicely with crusty bread or rice, making it a satisfying meal.
how to store Beef Noodle Soup
If you have leftovers, let the soup cool down to room temperature. You can store it in an airtight container in the fridge for up to three days. If you want to keep it longer, freeze the broth and noodles separately for up to three months. To reheat, warm the broth on the stove and add noodles just before serving.
tips to make Beef Noodle Soup
- For a deeper flavor, simmer the broth longer than one hour, if you can.
- Feel free to adjust the seasoning to your taste. Add more soy sauce, salt, or pepper as needed.
- Try using different cuts of beef for varying flavors and textures.
variation (if any)
You can add different vegetables like bok choy or carrots to the soup for extra nutrition. Additionally, you could use other kinds of noodles, such as rice noodles, for a gluten-free option.
FAQs
1. Can I make this soup ahead of time?
Yes, you can prepare the broth in advance and store it in the fridge. Just add fresh noodles and toppings when you’re ready to serve.
2. Is this soup spicy?
The soup itself is not spicy, but you can add chili oil or fresh chili for heat according to your preference.
3. Can I use other meats instead of beef?
Yes, you can use chicken or pork as alternatives, adjusting the cooking time as necessary for the different meats.
Beef Noodle Soup
Ingredients
For the broth
- 1.5 lbs beef bones (shank, oxtail, or a combination)
- 8 cups water
- 2 inch piece of ginger, smashed
- 4 scallions, white parts only, roughly chopped
- 2 star anise
- 2 cloves cloves
- 1 stick cinnamon stick
- 1 tbsp soy sauce (light or dark) to preference
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
For the soup
- 1 lb beef (brisket, chuck, or flank steak), thinly sliced
- 1 lb fresh or dried noodles (egg noodles, wheat noodles, etc.)
- 2 hard-boiled eggs, sliced
- Chopped scallions (green parts)
- Chopped cilantro
- Chili oil optional, for spice
- Sesame oil optional, for flavor
Instructions
Make the broth
- In a large pot or Dutch oven, combine beef bones, water, ginger, scallion whites, star anise, cloves, and cinnamon stick.
- Bring to a boil, then reduce heat and simmer for at least 1 hour, skimming off any foam that rises to the surface.
Season the broth
- After simmering, remove the bones and discard them.
- Strain the broth through a fine-mesh sieve to remove solids.
- Return the broth to the pot, and add soy sauce, salt, and pepper.
Cook the beef
- Add the sliced beef to the broth and simmer for about 5-7 minutes, or until cooked through but still tender.
Cook the noodles
- Cook the noodles according to package directions.
Assemble the soup
- Ladle the broth into bowls.
- Add cooked noodles and beef slices.
- Top with sliced hard-boiled eggs, chopped scallions, cilantro, chili oil (if using), and sesame oil (if using).