Description
Beef noodle soup is a comforting dish that combines tender beef, savory broth, and hearty noodles for a delightful meal any time of the year.
Ingredients
Scale
- 1 pound beef chuck roast, cut into bite-sized cubes
- 4 cups beef broth
- 8 ounces wide egg noodles
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, minced
- 4 garlic cloves, minced
- 3 green onions, chopped
- 3 tablespoons soy sauce
- ¼ cup fresh cilantro or parsley, chopped
- Lime wedges for serving
Instructions
- 1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and sear until browned on all sides.
- 2. Stir in minced garlic and ginger; cook until fragrant (about 1 minute).
- 3. Pour in beef broth and soy sauce; bring to a gentle boil.
- 4. Reduce heat to low, cover the pot, and simmer for 1.5 hours until the beef is tender.
- 5. Add egg noodles to the pot and cook for an additional 8-10 minutes until al dente.
- 6. Stir in green onions and cilantro just before serving; adjust seasoning if desired.
- 7. Serve hot with lime wedges for an extra zing.
Notes
- For gluten-free options, substitute egg noodles with rice noodles.
- Enhance the flavor by adding chili flakes for a spicy kick.
- Store leftovers in airtight containers in the fridge for up to three days; reheat gently on the stove with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 50 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg