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Marco

Beef Noodle Soup: A Delicious Comfort Recipe You’ll Love!

A hearty and flavorful beef noodle soup that is perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In the same pot, add the diced onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion is translucent.
  3. 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.
  4. 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.
  5. Taste the soup and adjust seasoning if necessary. Serve hot, garnished with chopped green onions and cilantro if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 3g

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.

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