Asian Beef and Mushroom Noodle Soup

Delicious beefy soup

  1. 2 lb Beef round – sliced thin
  2. 10 oz Shitake Mushrooms rough chopped
  3. 1 medium Onion diced
  4. 3 Serrano peppers diced or any pepper of your choice and heat preference
  5. 2 large Carrots shredded
  6. 1/2 head Green Cabbage Chopped
  7. 4 tsp Ginger paste
  8. 4 tsp Garlic Paste
  9. 1 cup Soy Sauce
  10. 8 cup Beef Broth
  11. 2 cup Water
  12. 7 oz Udon Noodles
  13. 4 tbsp Canola Oil as needed
  14. 2 tsp Sesame Oil
  15. 1 tsp Ground Pepper
  16. 1 Salt to taste
  17. 1 Green Onion chopped for garnish
  1. In a soup pot Heat 2 Tablespoons of Canola and 1 teaspoon of sesame oil
  2. Change Prepare the beef I like it thinly sliced and cut into 1 inch squares
  3. Add the beef to the hot oil Add half the ginger paste and half the garlic paste 2 teaspoons each Cook until the beef is browned Remove beef to a plate
  4. Change Prepare vegetables
  5. Add more canola oil to pot if needed and add the onions carrots and peppers Saute until the onions are translucent About 2 minutes
  6. Add the other half of ginger paste and garlic paste and stir Add the cabbage and mushrooms and stir Cook the vegetables until the cabbage softens about 5 minutes
  7. Add the beef back to the pot and stir Add the soy sauce stir Scraping the bottom of the pan
  8. Add the beef stock and water and stir to combine Bring to a simmer and let cook for about 30 minutes to an hour Taste and add salt to taste
  9. Cook the noodles in a separate pot using directions on the package I cook mine just until theyre almost fully cooked Drain and rinse in cold water to stop cooking Add the noodles to the soup when youre ready to eat
  10. Serve and enjoy Garnish with fresh chopped green onions I also added siracha to mine for a little spice

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