Beef Asian Noodle Soup is love at first bite or should I say Slurp? Tender beef and crispy baby bok choy is served over a rich Asian spiced broth with gratifying lacy noodles.
We are big Asian food lovers in my family so when my brother suggested making Beef Asian Noodle Soup I jumped at the idea. Before even mentioning it to me, he had already been researching the ‘how to’ behind this dish for quite awhile. Together, we spent hours digging deep into many different versions such a Taiwanese beef noodle soup, Japanese beef noodle soup and Pho. This Beef Asian Noodle Soup recipe was inspired by more wonderfully authentic Asian soup recipes than I can even list. I took what I loved about those recipes while keeping in mind the accessibility of ingredients. At one point in the creation, I was a bit scared that it would be too complicated for most people but I am happy to report that the actual preparation is extremely easy. The hardest part of this soup was just gathering the spices but the end result is the most amazing bowl of Asian comfort food.
Tips about Beef Asian Noodle Soup:
- STOP!!!!!! I know you are scrolling on down to the recipe to check out how easy it is. Before you look at it, let me reassure you that the recipe really is easy. Try not to let the list of ingredients scare you. In order to get the broth to have wonderful Asian flavors you need theses spices.
- Here are some of the ingredients from Amazon that are at a fair price: Star Anise, whole cloves, cinnamon sticks, dried fennel, bay leaves, orange peel, red chili pepper flakes, rice vinegar, Chinese Black Vinegar, soy sauce, toasted sesame oil and beef broth. (affiliate)
- The ingredients above should make several batches of soup so once you purchase them you should be set for awhile.
- You can use either Asian rice noodles or Chinese egg noodles for this Beef Asian Noodle Soup recipe. Boil them separately by following the instructions on the package.
- If you have the time, make the broth the day before serving. Not only will any extra fat float to the surface making it easy to discard, but the flavors have a chance to marry overnight.
- 3 dried chili peppers will create a very mild heat depending on your peppers. For medium heat level add 4-6 peppers and for hot add 7-10 peppers.
- Dried orange zest varies in citrus intensity. If your zest is pungent, stick to 1/2 tbsp otherwise 1 tbsp should be perfect.
- I highly recommend not skipping the garnishes or at least try to garnish your bowl with Chinese Black Vinegar, baby bok choy and toasted sesame oil.
- The broth for this soup cooks for 6-8 hours in the slow cooker or until the beef is tender, or 2-3 hours on low when done on the stove top.
- 3-4 thick slices ginger *peeled
- 8 cloves garlic *peeled
- ½-1 tbsp dried orange peel or 2 lg pieces
- 3 star anise
- 1 tsp dried fennel
- 1 cinnamon stick
- 3 bay leaves
- 3 dried red chili peppers
- 8 whole cloves
- For the Soup
- 1 tbsp oil
- 1 large onion
- 2 lb chuck roast
- 2 tbsp rice vinegar
- 1 med tomato
- 3-4 stalks green onions
- 1 bunch cilantro
- 6 tbsp soy sauce *use Tamari for gluten free
- 6 cups beef broth
- For the Garnish
- 14-16 oz rice noodles
- 1-2 baby bok choy per person
- black Chinese vinegar
- toasted sesame oil
- red chili pepper flakes
- soy sauce *use Tamari for gluten free
- Cut roast into large chunks and add to bottom of slow cooker. Set aside.
- Measure out all spices and set aside. Peel and cut onion into chunky strips. Heat a large frying pan over med/high heat. Add the oil and sauté onion until lightly caramelized and translucent, approximately 7-8 mins. Add spices and sauté for approximately 2-3 mins or until fragrant and oils start to release. Deglaze pan with rice vinegar.
- Add onion and spices to slow cooker. Cut tomato and green onion into large chunks and add to slow cooker along with cilantro, soy sauce and broth. Turn slow cooker on high for approximately 6- 8 hours or for 2 hours on low on stovetop.
- Once done remove beef chunks and set aside. Strain broth through colander.
- Prepare noodles according to package.
- Cut bok choy into ¼'s and blanch for 1 to 2 mins in boiling water. Remove onto plate.
- In each individual bowl place a serving of noodles, broth, beef and bok choy. Garnish each bowl with approximately 1 tbsp Black Chinese vinegar, a drizzle of sesame oil, cilantro, red chili pepper flakes and extra soy sauce if desired.
This recipe is part of Meal Plan Monday.
If you love warm comforting soup check out these recipes: