Asian Beef Noodle Soup Recipes

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Asian Beef and Noodle Soup image

Take a trip to the Orient with every mouthful of this veggie-packed and boldly flavored soup!

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 12

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TAIWANESE BEEF NOODLE SOUP 红烧牛肉面 - TASTE OF ASIAN …
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From tasteasianfood.com

Reviews 3
Calories 1071 per serving
Category Noodles

  • Blanch the beef. You can use almost any cuts of beef, such as beef shank, brisket, beef tendon, and chuck. These cuts are tougher and have more fats than sirloin, but they are perfect for braising for a few hours, turning into tender beef.
  • Browning the beef. The next step is to brown the beef before braising. Some recipes omit this step, but I prefer browsing it as it creates another dimension of flavor that can only produce by frying it over higher heat.
  • Saute the aromatics and spices. Saute some ginger slices, garlic cloves and white section of the scallion (spring onion) in the pan with some oil. When it becomes aromatic, add a medium-size onion that has been cut into large chunks.
  • Simmer until the beef is tender and soft. You may want to transfer the beef to a smaller pot with a lid to braise it instead of using the pan. Since the pan has a relatively large bottom, more water is required to submerge all the beef to cook evenly.
  • To serve as a soup or dried noodles. There are two ways to serve braised beef with noodles. Soup noodles. Prepare a basic soup stock for the noodles. If you have time, get some beef bones to make a pot of beef stock.
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BRAISED BEEF NOODLE SOUP (红烧牛肉面) - THE WOKS OF LIFE
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From thewoksoflife.com
Apr 1, 2017 3 pounds beef chuck (cut into large chunks) 16 cups water 5 slices ginger 3 tablespoons oil 15 grams rock sugar 5 scallions (with the …

4.8/5 (13)
Total Time 2 hrs 30 mins
Category Noodles And Pasta
Calories 519 per serving

  • First place the aromatics in a piece of cheesecloth tied tightly with kitchen string or disposable/fillable tea filter bags. That’s the cinnamon, black cardamom, fennel seeds, star anise, cloves, tangerine peel, bay leaves, white peppercorns, licorice slices, sand ginger, and amomum white cardamon. Phew. It’ll be worth it. Trust me.
  • Next, rinse off the beef under cold running water. In a soup pot, add 16 cups of water, the ginger, and beef. Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water. Skim the foam off. You don’t want these impurities from the beef making your soup cloudy. Turn off the heat, fish out the pieces of beef, and strain the resulting broth through a fine-meshed strainer, into a heatproof bowl or other pot. Set aside, along with the ginger pieces.
  • In another large, thick-bottomed soup pot, heat the oil over medium heat. Add the rock sugar, the white parts of the scallion, and the garlic. Cook for a few minutes until the scallions are lightly seared. Add the beef, turn up the heat, and mix everything well.
  • Cook for about 5 minutes, and stir once or twice in between. Now add the Shaoxing wine, dark soy sauce, and light soy sauce, and stir everything together well so that the beef is coated in the soy sauce.
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From chinasichuanfood.com
Mar 1, 2017 Ingredients 1000g Beef shank or sirloin 2L beef bone stock or pork stock 2 tablespoons vegetable oil 1 middle size tomato ½ red onion …

5/5 (3)
Total Time 1 hr 45 mins
Category Soup, Staple
Calories 739 per serving

  • Cut beef into larger chunks and then place in a large pot with enough cold water. Throw one spring onion and several ginger slices, bring to a boil and then pick the beef chunks out (so there will be no floating dirt on the meat and we can skip rinsing process.) Drain.
  • Heat up around 2 tablespoons of oil in a deep stewing pot and fry doubanjiang for half minute over slow fire, then place garlic, ginger, leek onion and red onion in, fry until aromatic.
  • Return cooked beef and stir for several minutes until the beef is slightly browned, place tomato wedges and add warm stock to cover all the content. Bring to boil and then slow down the fire and simmer for around 1 hour.
  • Pick the beef out and strain the liquid to remove cooked vegetables and spices, add salt to taste (the soup can be slightly salty compare with common soups)and simmer for another 15-20 minutes.
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Jan 18, 2019 Heat the oil in a large pot over high heat. Season the beef all over with salt and pepper. Working in batches if necessary, sear the …

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Category Lunch, Dinner
Author David Zinczenko And Matt Goulding
Calories 350 per serving

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From thewoksoflife.com
Apr 1, 2018 Taiwanese Beef Noodle Soup Recipe Instructions Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a …
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Jul 18, 2022 This Chinese beef noodle soup packs all of the classic Chinese flavors without the heavy after-bloat. The simple beef broth base uses traditional Chinese seasons, including soy sauce, ginger, fish …
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