Asian Beef Soup Recipes

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ASIAN-THEMED BEEF AND RICE NOODLE SOUP



Asian-Themed Beef and Rice Noodle Soup image

A wonderful soup for using up leftover steak with a kick of ginger. Try not to eat the entire pot before anyone else shows up for dinner!

Provided by Islandartist

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 16

1 teaspoon oil, or as needed
6 ounces round steak, thinly sliced
1 teaspoon onion powder
1 teaspoon garlic powder
¼ cup onion, chopped
1 (32 fluid ounce) container beef broth
¼ cup brown sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon sriracha hot sauce, or more to taste
1 (8 ounce) package thin rice noodles, broken into pieces
1 cup diced carrots
1 cup sliced cabbage
½ green bell pepper, sliced
½ red bell pepper, sliced
½ cup diced celery

Steps:

  • Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
  • Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 69.2 g, Cholesterol 22.5 mg, Fat 5 g, Fiber 3.4 g, Protein 14.7 g, SaturatedFat 1.6 g, Sodium 1403.3 mg, Sugar 17.5 g

ASIAN BEEF AND NOODLE SOUP



Asian Beef and Noodle Soup image

Take a trip to the Orient with every mouthful of this veggie-packed and boldly flavored soup!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 12

3 ounces uncooked cellophane noodles
1 tablespoon dark sesame oil
1 1/2 pounds beef boneless top sirloin steak, cut into bite-size strips
2 teaspoons finely chopped garlic
2 packages (3.5 ounces each) fresh shiitake mushrooms or Button mushrooms, sliced
6 cups Progresso™ beef flavored broth (from two 32-ounce cartons)
2 cups finely sliced bok choy
1 cup julienne strips (matchstick-size) carrots
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon pepper
2 medium green onions, chopped (2 tablespoons)

Steps:

  • Soak bundle of cellophane noodles in warm water in medium bowl 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside.
  • Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink.
  • Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover and cook 14 to 15 minutes, stirring occasionally, until beef is tender.
  • Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.

Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1300 mg

ASIAN BEEF NOODLE SOUP



Asian Beef Noodle Soup image

Make and share this Asian Beef Noodle Soup recipe from Food.com.

Provided by mama smurf

Categories     Asian

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 ounces boneless beef sirloin
2 tablespoons soy sauce
8 cups beef stock
2 slices fresh ginger (thin slices)
1 garlic clove, minced
2 cups rice vermicelli, broken into 3-inch pieces
2 carrots, peeled and shredded
2 cups napa cabbage or 2 cups bok choy, shredded
2 cups bean sprouts
1/8 cup chopped fresh cilantro
3 green onions, sliced
1 teaspoon toasted sesame seed oil

Steps:

  • Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper -- love the spice).
  • In a large saucepan over high heat, bring stock, ginger and garlic to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage.
  • Return to a boil; cook for another 2 minutes. Add bean sprouts and cook for 1 minute or until heated through.
  • Ladle into bowls; garnish with cilantro and chopped green onions. Drizzle with sesame oil, if desired.

Nutrition Facts : Calories 163.1, Fat 4.8, SaturatedFat 1.6, Cholesterol 34, Sodium 2350, Carbohydrate 9.2, Fiber 2.7, Sugar 4.6, Protein 21.6

15-MINUTE ASIAN BEEF SOUP



15-Minute Asian Beef Soup image

This soup is packed with flavor yet low in fat. You can customize it with any vegetables or protein you have on hand.

Categories     Appetizers / Soups / Salads     Asian     Asian Appetizers / Soups / Salads     Soup     Appetizers / Soups / Salads Soup

Yield 4

Number Of Ingredients 12

1 tablespoon low-sodium soy sauce
2 teaspoons fresh ginger, grated
8 ounces beef sirloin, sliced into 1-inch strips
1 quart (32 ounces) reduced-sodium or homemade beef stock
2 large carrots, shredded or thinly chopped
1/2 head Napa cabbage (about 2 1/2 cups), shredded
1 1/2 cups sliced mushrooms, tops only
1/2 teaspoon sesame oil
2 cups bean sprouts
1 teaspoon sriracha sauce
1/4 cup cilantro leaves, chopped
3 green onions, chopped

Steps:

  • Mix the soy sauce and ginger in a medium bowl, add the beef, and let marinate.
  • Meanwhile, bring the stock to a boil in a large saucepan or stock pot.
  • Add the beef and sauce to the boiling stock, and reduce heat to medium-high. Cook for two minutes, then add the carrots, cabbage, and mushrooms.
  • Cook another two minutes then add the sesame oil, sriracha, and bean sprouts.
  • Cook two more minutes, then remove from heat and garnish with cilantro and green onions.
  • Makes 4 (two cup) servings.
  • Serve with brown rice or rice noodles, as shown in the photo.

Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories

ASIAN VEGETABLE-BEEF SOUP



Asian Vegetable-Beef Soup image

My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! -Mollie Lee, Eugene, Oregon

Provided by Taste of Home

Categories     Lunch

Time 2h15m

Yield 6 servings.

Number Of Ingredients 17

1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
2 cups water
1 cup beef broth
1/4 cup sherry or additional beef broth
1/4 cup reduced-sodium soy sauce
6 green onions, chopped
3 tablespoons brown sugar
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons sesame oil
1/4 teaspoon cayenne pepper
1-1/2 cups sliced fresh mushrooms
1-1/2 cups julienned carrots
1 cup sliced bok choy
1-1/2 cups uncooked long grain rice
Chive blossoms, optional

Steps:

  • In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.

Nutrition Facts : Calories 379 calories, Fat 10g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 621mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.

CHINESE BEEF NOODLE SOUP



Chinese Beef Noodle Soup image

Provided by Elaine

Categories     Soup     staple

Time 1h45m

Number Of Ingredients 20

1000 g Beef shank or sirloin
2 L beef bone stock or pork stock
2 tbsp. vegetable oil
1 middle size tomato
1/2 red onion
2 leek onions
2 garlic cloves ( , sliced)
2 tbsp. Doubanjiang
2 tbsp. light soy sauce
Pinch of salt to taste
chopped green onion and coriander ( , for garnishing)
whole coriander ( , for decorating)
noodles ( , for 3-4 servings)
2 bay leaves
2 star anises
1 tsp. Sichuan peppercorn
1 small bark Chinese cinnamon
1/2 tsp. clove
1 small nutmeg
1 Chinese cardamom

Steps:

  • Cut beef into larger chunks and then place in a large pot with enough cold water. Throw one spring onion and several ginger slices, bring to a boil and then pick the beef chunks out (so there will be no floating dirt on the meat and we can skip rinsing process.) Drain.
  • Heat up around 2 tablespoons of oil in a deep stewing pot and fry doubanjiang for half minute over slow fire, then place garlic, ginger, leek onion and red onion in, fry until aromatic.
  • Return cooked beef and stir for several minutes until the beef is slightly browned, place tomato wedges and add warm stock to cover all the content. Bring to boil and then slow down the fire and simmer for around 1 hour.
  • Pick the beef out and strain the liquid to remove cooked vegetables and spices, add salt to taste (the soup can be slightly salty compare with common soups)and simmer for another 15-20 minutes.
  • During this period, cook noodles according to package instructions. You can either serve wide noodles or thin noodles. Transfer noodles to serving bowl, pour in soup base and top with beef. Garnish chopped green onion and decorate with coriander.

Nutrition Facts : Calories 739 kcal, Carbohydrate 90 g, Protein 57 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 58 mg, Sodium 1510 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

QUICK ASIAN BEEF NOODLE SOUP



Quick Asian Beef Noodle Soup image

Very quick to make with inexpensive ingredients. Can be made low fat by substituting ground turkey and baked ramen noodles, and by omitting oil.

Provided by Linda Crossett

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 pound lean ground beef
1 onion, chopped
1 tablespoon minced garlic
1 teaspoon ground ginger
4 cups water
1 medium head bok choy, chopped
2 (3 ounce) packages beef flavored ramen noodles
2 teaspoons vegetable oil
2 tablespoons soy sauce

Steps:

  • Brown meat in a large skillet. Drain off fat, and rinse meat using a colander.
  • Transfer meat to a large cooking pot. Stir in onion, garlic, and ginger. Add water, and bring soup to a boil. Stir in bok choy. Reduce heat ,and simmer for about 3 minutes.
  • Stir in noodles. Simmer 3 minutes longer, or until bok choy and onions are crisp tender and noodles are soft. Stir in seasoning packets, oil, and soy sauce.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 36.6 g, Cholesterol 85.1 mg, Fat 26.7 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 9.8 g, Sodium 1129.5 mg, Sugar 5.3 g

CHINESE BEEF NOODLE SOUP (红烧牛肉面)



Chinese Beef Noodle Soup (红烧牛肉面) image

A bowl of hot noodle soup topped with tender braised beef is an absolutely satisfying comfort dish. This recipe shows you how to create a bowl of beef noodle soup that is truly rich in flavor with the fewest steps.

Provided by Maggie Zhu

Categories     Main

Time 3h5m

Number Of Ingredients 17

2 to 4 tablespoons vegetable oil
2 pounds beef chuck roast ((or short ribs))
2 green onions
10 cloves garlic (, smashed)
2 pieces ginger (, minced)
1 teaspoon Sichuan peppercorn
3 tablespoons doubanjiang (spicy fermented bean paste)
3 tablespoons tomato paste
1/2 cup Japanese sake
2 tablespoons soy sauce
2 teaspoons brown sugar ((or white sugar))
1/2 teaspoon curry powder
1/2 teaspoon cumin powder
2 potatoes (or 1 daikon radish, or a few carrots) ((Optional))
4 servings noodles
4 servings Asian beef stock ((or store bought beef stock))
Green salad leaves or blanched bok choy to garnish ((Optional))

Steps:

  • If you aren't cooking the Asian beef stock as well, start by browning the beef. You can achieve this either in the oven or on the stove top. If you have already cooked my Asian beef stock recipe, skip ahead to step 5.
  • To brown the beef in the oven, preheat oven to 400 degrees F (200 C). Cut beef into 1.5 to 2 inch chunks (about 4 to 5 cm). Spread the beef in a roasting pan. Spray a thin layer of oil onto the meat. Roast for 20 minutes. Take out the beef and flip. Cook until the beef turns to an even golden brown color, about 20 minutes.
  • To brown the beef on stove top, heat a large heavy skillet with 2 tablespoons vegetable oil until hot. Add beef. Let cook without moving for a minute. Continue cooking until the bottom side turns golden. Flip to cook the other sides, until the beef is evenly browned.
  • Transfer the cooked beef to a plate. Add 1/4 cup hot water to the baking tray (or the skillet). Scrape off the brown bits, so you can transfer them to the braising pot later.
  • Heat a dutch oven (or a wok) with 2 tablespoons oil over medium heat until warm. Add green onion, garlic, ginger, and Sichuan peppercorn. Cook until the garlic turns a plate yellow color. Turn to medium low heat. Add doubanjiang and tomato paste. Stir and cook until the bean paste releases oil, 2 to 3 minutes.
  • Add beef to the pot. Stir a few times to coat beef evenly with the sauce. Add back the brown bits from step 4, if any.
  • Add 2 cups water, Japanese sake, soy sauce, brown sugar, curry powder, and cumin powder to the the pot. Stir to mix well. Turn to medium high heat. Cook until almost bringing to a simmer. Turn to low heat and cover. Let the beef cook at a very gentle boil until it starts to get tender, about 1 hour 20 minutes.
  • Add veggies of your choice (potato, daikon radish, and/or carrot). Stir to mix well. Cover and cook until both the veggies and the beef turn tender, 20 to 30 minutes.
  • You can cook the beef stew one day before serving, store it in an air-tight container in the fridge, and reheat right before serving.
  • When you're ready to serve the noodles, bring a large pot of water to a boil and cook the noodles according to the instructions.
  • In another pot, add about 6 cups beef stock (add less stock plus water to dilute, if you're using homemade condensed beef stock. Cook until bringing to a boil.
  • Divide beef stock among 4 bowls for serving. Add a few spoonfuls of sauce from the braised beef. Taste the broth. It should be a bit salty and very rich. Add salt if necessary. Mix well. Add noodles, top with a few chunks of beef and veggies, and garnish with green onions and greens (if using).
  • Serve as main immediately.

Nutrition Facts : ServingSize 617 g, Calories 1237 kcal, Carbohydrate 53.6 g, Protein 71.3 g, Fat 76.5 g, SaturatedFat 26.8 g, Cholesterol 248 mg, Sodium 1341 mg, Fiber 5 g, Sugar 13.5 g

BRAISED BEEF NOODLE SOUP (红烧牛肉面)



Braised Beef Noodle Soup (红烧牛肉面) image

This braised beef noodle soup used Chinese dry aromatics and beef with marbled fat making a delicious rich beef noodle soup that rivals restaurant versions!

Provided by Judy

Categories     Noodles and Pasta

Time 2h30m

Number Of Ingredients 26

2 small pieces Chinese (cassia) cinnamon
2 black cardamom pods (草果)
½ tablespoon fennel seeds
4 star anise pods
10 cloves
1 dried tangerine peel
6 bay leaves
½ tablespoon whole white peppercorns
4 slices licorice root (甘草片)
2 pieces sand ginger (山奈/沙姜)
10 pieces dried amomum white cardamom (白寇)
3 pounds beef chuck ((cut into large chunks))
16 cups water
5 slices ginger
3 tablespoons oil
15 grams rock sugar
5 scallions ((with the white and green parts separated))
1 whole head of garlic ((cloves peeled but kept whole))
1 pound daikon ((cut into ¼-inch thick slices, with each slice quartered))
¼ cup Shaoxing wine
1 tablespoon dark soy sauce
¼ cup light soy sauce
Salt ((to taste))
Noodle of your choice
Leafy greens of your choice
Handful of chopped cilantro

Steps:

  • First place the aromatics in a piece of cheesecloth tied tightly with kitchen string or disposable/fillable tea filter bags. That's the cinnamon, black cardamom, fennel seeds, star anise, cloves, tangerine peel, bay leaves, white peppercorns, licorice slices, sand ginger, and amomum white cardamon. Phew. It'll be worth it. Trust me.
  • Next, rinse off the beef under cold running water. In a soup pot, add 16 cups of water, the ginger, and beef. Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water. Skim the foam off. You don't want these impurities from the beef making your soup cloudy. Turn off the heat, fish out the pieces of beef, and strain the resulting broth through a fine-meshed strainer, into a heatproof bowl or other pot. Set aside, along with the ginger pieces.
  • In another large, thick-bottomed soup pot, heat the oil over medium heat. Add the rock sugar, the white parts of the scallion, and the garlic. Cook for a few minutes until the scallions are lightly seared. Add the beef, turn up the heat, and mix everything well.
  • Cook for about 5 minutes, and stir once or twice in between. Now add the Shaoxing wine, dark soy sauce, and light soy sauce, and stir everything together well so that the beef is coated in the soy sauce.
  • Now add the aromatics, plus the daikon, and the broth and ginger pieces that you boiled the beef in. Bring everything to a boil and immediately turn the heat down to medium. Simmer for 90 minutes. The broth should be steadily simmering where you can see water moving in the pot, but not at a rolling boil.
  • After 90 minutes, turn off the heat and let it stand (with the lid on) for another hour. Now your soup base is ready. Reheat, remove the aromatics, and add salt to taste before serving. Just remember, adding salt too early will dry out the beef.
  • Cook the noodles according to the package instructions, strain, and transfer to a large serving bowl. Blanch a handful of your leafy greens of choice in the noodle water, and add it to the noodles. Then, ladle in the beef and the soup. Top with the chopped green parts of the scallions you set aside earlier and some chopped cilantro (optional). And if you really can't resist a bit of spice, add a spoonful of chili oil. Wink! Wink!
  • Enjoy!

Nutrition Facts : Calories 519 kcal, Carbohydrate 31 g, Protein 40 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 857 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

HEARTY ASIAN BEEF NOODLE SOUP RECIPE



Hearty Asian Beef Noodle Soup Recipe image

When it comes to soups that serve as meals, no one can touch the Asian cuisines. From the thick, heady ramens of Japan, to the...

Provided by David Zinczenko and Matt Goulding

Categories     Lunch, Dinner

Number Of Ingredients 23

1⁄2 Tbsp peanut or canola oil
11⁄2 pounds chuck roast
cut into 1⁄2" chunks
Salt and black pepper to taste
4 cups low-sodium beef stock
6 cups water
1⁄4 cup low-sodium soy sauce
2 medium onions
roughly chopped
4 cloves garlic
peeled 1" piece peeled fresh ginger
sliced into thin coins
4 whole star anise pods
12 oz Japanese udon noodles
rice noodles
or fettuccine
1 head bok choy
leaves chopped into 1" pieces
stems thinly sliced
Sriracha
hoisin
cilantro leaves
and/or fresh basil leaves for serving

Steps:

  • Heat the oil in a large pot over high heat. Season the beef all over with salt and pepper. Working in batches if necessary, sear the beef on all sides for 3 to 4 minutes, until browned. Transfer to a slow cooker and add the stock, water, soy sauce, onions, garlic, ginger, and star anise. Cook on low for 6 hours, until the beef is very tender. (Or, simmer everything in the pot over a very low flame for 2 to 3 hours.) When the beef is nearly ready, prepare the noodles according to package instructions. Add the bok choy to the soup, and simmer for about 10 minutes, until tender. Season to taste with salt (if it needs any) and plenty of black pepper. Divide the noodles among 8 large bowls. Ladle the broth, along with a generous amount of beef and bok choy, into each bowl. Top with any of the garnishes you like.

Nutrition Facts : Calories 350

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From canadianliving.com


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2021-12-03 Step 3: Add soy sauce, aromatics and water. Add cooking wine, soy sauce, sugar, scallions, star anise, bay leaves, dried chiles, chili bean paste and water to cover beef. Bring to a boil, then cover and simmer for 30 minutes.
From tasteofhome.com


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From saveur.com


CHINESE BEEF STEW - STONED SOUP
2022-02-01 Bring to a boil. Simmer over medium heat for 15 minutes, skimming the scum off the surface of the water. Add in the shaoxing cooking wine, dried chilies, ginger, green onions, bay leaves, star anise, cinnamon stick, sugar, and black pepper. Cover. Reduce the heat to medium low and simmer for 45 minutes. Pour in the soy sauces and the salt.
From stonedsoup.net


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