Beef Noodle Soup Recipe
Chinese · Soup · 140 min total
A comforting bowl of tender beef and noodles in a rich, aromatic broth, perfect for a cozy meal.
20
min prep
min prep
120
min cook
min cook
6
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1.5 lbs beef chuck, cut into 2-inch chunks
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 star anise
- 1 cinnamon stick
- 3 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon sugar
- 8 cups beef broth
- 1 lb dried wheat noodles
- 4 green onions, sliced
- Salt and white pepper to taste
Instructions
- Heat oil in a large pot over medium-high heat. Brown beef chunks in batches, about 3-4 minutes per side. Set aside.
- Reduce heat to medium. Add onion, garlic, and ginger; cook until softened, about 3 minutes.
- Add star anise and cinnamon stick; cook 1 minute.
- Return beef to pot. Add soy sauces, sugar, and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer until beef is tender, about 1.5 hours.
- Cook noodles according to package directions; drain and divide among bowls.
- Remove star anise and cinnamon stick from soup. Season with salt and white pepper. Ladle soup and beef over noodles. Garnish with green onions.
Tips
- For extra flavor, toast the spices briefly before adding broth.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently.
- Add bok choy or other greens in the last 5 minutes of cooking for added nutrition.
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