Description
A hearty and flavorful beef noodle soup that is perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound beef chuck, cut into 1-inch cubes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 6 cups beef broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 2 cups egg noodles
- 1 cup bok choy, chopped
- 1 cup carrots, sliced
- 2 green onions, chopped
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the diced onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion is translucent.
- Return the browned beef to the pot. Add the beef broth, water, soy sauce, fish sauce, brown sugar, and black pepper. Bring to a boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the beef is tender.
- After the beef is tender, add the egg noodles, bok choy, and carrots to the pot. Cook for an additional 5-7 minutes, or until the noodles are cooked through.
- Taste the soup and adjust seasoning if necessary. Serve hot, garnished with chopped green onions and cilantro if desired.
Notes
- For a spicier version, add sliced jalapeños or a dash of sriracha to the soup.
- You can substitute the beef with chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg