Slow Cooker Ginger Beef Noodle Soup Recipes

SLOW COOKER GINGER-BEEF NOODLE SOUP

Steps:

• In a slow cooker, combine the meat with the broth, water, soy sauce, ginger, onion, garlic and star anise. Cover and cook on high for 4 hours, until the meat is tender. Transfer the meat to a plate and let cool slightly. Using 2 forks, pull the meat into thick shreds.
• Strain the broth, discarding the solids. Return the broth to the cooker. Add the shiitakes, scallions and shredded meat. Cook on high for 15 minutes, until the mushrooms are tender.
• Meanwhile, bring a large saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain well.
• Add the noodles to the soup. Serve in deep bowls, passing the sesame or chili oil at the table.

OLD-FASHIONED BEEF AND NOODLE SOUP

Steps:

• Microwave onions, garlic, tomato paste, oil, and thyme in bowl, stirring occasionally until onions are softened, about 5 minutes; transfer to slow cooker.
• Stir broth, mushrooms, carrots, celery, soy sauce, and bay leaves into slow cooker.
• Season beef with salt and pepper and nestle into slow cooker.
• Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Transfer beef to a cutting board, let cool slightly, then shred into bite-size pieces.
• Let soup settle for 5 minutes, then remove fat from surface using large spoon.
• Discard bay leaves.
• Cook egg noodles in boiling salted water until tender, then drain.
• Stir cooked noodles and shredded beef into soup and let sit until heated through, about 5 minutes.
• Stir in parsley, season with salt and pepper to taste, and serve.