beef noodle soup

Wonderfully&nbsp;fragrant and deliciously healthy, this simple Chinese Beef Noodle Soup&nbsp;makes the perfect warming meal.

Chinese Beef Noodle Soup

vegetable oil

garlic

ginger

onions

beef

star anise

five-spice powder

cinnamon

beef stock

dry sherry

soy sauce

low sodium dark soy sauce

fish sauce

oyster sauce

oz chinese noodles (of your choice)

cabbage

Bok choy/Pak choi

Heat the oil in a saucepan over high heat. Add the ginger, garlic, green onions and the beef and brown on all sides.

Add the sherry and season with a little salt and pepper and allow the sherry to cook a minute.

Cover with the beef stock.

Add the star anise, five-spice powder, and cinnamon, and bring to a boil.

Lower the heat and simmer for one to two hours, until the meat is tender. If the liquid level dissipates during cooking, add a little water to bring it back up to the original level.

Once the beef is tender, discard the whole spices and the chunks of ginger and garlic and put the meat to one side.

Heat the liquid through, adding the dark &amp; light soy sauce, fish sauce,&nbsp;and oyster sauce. Taste if the flavor is too intense, add more water.

Bring a saucepan of water to the boil and cook the noodles according to the package instructions (being careful not to let them get too soft).

while the noodles cook, Add the Chinese cabbage &amp; Bok choy to the soup &amp; cook until tender, but not soft (1-3 minutes depending on how you like it).

Strain the noodles &amp; divide them between the serving bowls.

Divide the beef between the bowls and pour over the hot soup.

Sprinkle over the sliced green onions and serve.

This recipe for beef noodle soup is a hearty meal full of braised tender beef, vegetables and plenty of egg noodles. It&#x27;s the perfect way to warm up on a cold day!

Beef Noodle Soup

butter

onion

carrots (halved lengthwise,

celery

beef broth

egg noodles (such as pappardelle)

kosher salt and pepper

parsley

Heat the butter over medium in a large stock pot. Add the onion and season with salt and pepper; cook for 3-5 minutes or until onion is translucent.

Add the carrots and celery and cook for 3 more minutes. Pour the beef broth into the pot and bring it to a simmer.

Add the beef to the pot and cook at a simmer for 15 minutes or until vegetables have softened.

Add the noodles and bring to a boil. Boil for the time specified on your noodle packaging.

Taste for seasoning and add additional salt and pepper as needed.

Stir in the chopped parsley and serve.

Recipe adapted with permission from Into the Vietnamese Kitchen Cookbook by Andrea Nguyen. Note: You can find "Pho Spice Pack" that includes all the spices at Asian markets. In Andrea's cookbook, she uses star anise, cloves and cinnamon stick. Some prefer the addition of fennel, coriander and cardamom, and I've noted those ingredients as "optional" in the recipe.&nbsp;

Vietnamese Pho Recipe (Beef Pho)

yellow onions (unpeeled, sliced in half)

beef leg

water

cloves

coriander seeds (optional)

pod cardamom (optional)

fennel seeds (optional)

sugar (or 1-inch chunk of yellow rock sugar)

rice noodles (dried or fresh)

yellow onion (sliced paper-thin, soaked

scallions (green parts only, thinly sliced)

cilantro

bean sprouts (about 1/2 pound)

Mint

Thai basil

Thai

limes

Set baking rack 8 inches below heating element. Turn oven to low broil. Place the onion and ginger halves, cut side up, on a baking sheet. Brush the halves with a little bit of oil. Broil until the onion and ginger slightly charred, about 10 minutes, turning half-way. Remove from heat and cool.

Parboil the beef bones: Fill a large stockpot (about 12 quart capacity) with water and bring to rapid boil. Carefully lower in the bones. Wait until the water returns to a hard boil. Boil vigorously for 3 minutes to release the impurities. Dump bones and water into a clean sink, and rinse the bones with water to wash off any clinging residue. Quickly scrub pot clean and fill with about 6 quarts of clean water. Return bones to pot. Add the charred onion, ginger, spices, beef, fish sauce, and sugar to pot.

Bring water to boil over high heat, and lower heat to gentle simmer. Simmer, uncovered, for 1 1/2 hours.

While simmering, use a ladle or fine-mesh strainer to spoon off any scum that rises on top.

At this point, the boneless meat should be slightly chewy, but not tough. Use tongs to transfer the meat to a bowl. Cover with plastic wrap and refrigerate. Meanwhile, maintain the broth at a steady simmer for 1 1/2 hours longer.

Strain the broth through a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth) positioned over a pot. Discard the remaining solids. Use ladle or fine meshed skimmer to skim as much fat as possible from the top of the broth. Taste and adjust the flavor with salt, fish sauce and sugar. There should be about 4 quarts (16 cups) of broth.

Make the Pho Broth

If using dried rice noodles, cover them with hot tap water and let them soak for 15 minutes, or until they are pliable and opaque. Drain in a colander. If using fresh rice noodles, untangle them, place in a colander, and rinse briefly under cold running water.

Cut the cooked beef across the grain into thin slices. Freeze the raw beef for 15 minutes, then slice it across the grain into very thin slices. Set all beef aside. Ready the raw onion, scallions, cilantro leaves for adding to the bowls. Arrange the garnishes on a plate and put on the table.

To ensure good timing, bring the broth to a simmer over medium heat as you are assembling the bowls.

At the same time, fill a separate large pot with water and boil. For each bowl, place a portion of the noodles on a strainer (or mesh sieve) and dunk the noodles in the boiling water for 10 seconds. Immediately pull the strainer from the water, letting the water drain back into the pot. Empty the noodles into a bowl.

Top each bowl of noodles with cooked and raw beef, arranging the slices flat. Add a bit of raw onion, scallions, cilantro leaves to each bowl.

The pho broth needs to be boiling hot, to cook the raw beef slices. Raise the heat of the broth to a boil. Do a final taste and make any last minute adjustments with fish sauce and sugar. Ladle about 2 cups of broth into each bowl. Serve immediately with plate of garnishes.

Assemble the bowls

Hōtō Noodle Soup (Hōtō Nabe) is a noodle soup dish with flat noodles, pumpkin and other vegetables. The ingredients are cooked in a miso-flavoured broth. It is a perfect dish on a cold day but of course you can eat it in summer too.If you use konbu-dashi, you can make a vegan HōTō.Don&#39;t forget to see the section &#39;MEAL IDEAS&#39; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Hōtō Noodle Soup (Hōtō Nabe)

flour

flour / bread flour

pumpkin ((note 2))

daikon

carrot

shiitake mushrooms ((note 3))

/ 1.1 ounces shimeji mushrooms ((note 3))

Chinese cabbage

aburaage

green onion

/ 2.1 ounces miso ((note 5))

½ tsp soy sauce

mirin

tsp cooking sake

sugar

Shichimi tōgarashi ((optional))

Using the Hōtō Noodles ingredients, follow the recipe instructions for Home-made Udon Noodles with slight variations as per the following:

The resting time of the dough can be reduced to 10-15 minutes instead of 30-60 minutes.

When the dough is stretched to 3mm / ⅛&quot; thick, the surface areas will be smaller than the area indicated in the recipe card due to the smaller amount of flour used.

Cut the folded dough into 1cm / ⅜&quot; wide strips, instead of 3mm / ⅛&quot; wide. Coat the noodles with plenty of flour.

Making Hōtō Noodles (note 6)

Pumpkin: Remove seeds and cut across the skin into about 4cm / 1½&quot; cubes so that each piece has skin on one side.

Daikon: Quarter or halve (if the root is thin) the daikon vertically, then slice into 5mm thick pieces.

Carrot: Halve the carrot vertically (or omit this if the root is thin), then slice into 5mm thick pieces.

Shiitake mushrooms: Remove the stems. To decorate shiitake head (optional), make a shallow V-shape cut in the middle of the head, then another V-shape cut perpendicular to the first cut, making a cross (see the photo in the post).

Shimeji mushrooms: Remove the bottom part of the stems that are clustering all mushrooms together and divide into a few clusters.

Chinese cabbage: Halve each leaf vertically, then cut them perpendicular to the first cut, into 4cm long pieces.

Aburaage: Pour boiling water (not in ingredients) over the aburaage to remove excess oil on the surface. Squeeze the water out. Cut the sheet of aburaage lengthwise in half, then cut it perpendicular to the first cut into 4 equal widths. You will get 8 squarish pieces.

Green onion: Cut diagonally into 6cm / 2⅜&quot; long pieces.

Preparing Vegetables (do this while resting noodles)

Put dashi stock, daikon, carrot, and pumpkin (skin side down) in a shallow pot (note 6). Bring it to a boil and cook for 2-3 minutes over high heat.

Add Hōtō noodles to the pot, untangling the noodles with chopsticks or a fork. When the broth starts boiling, reduce the heat to medium low and cook for 5 minutes. Occasionally stir the noodles so they don’t stick to the bottom of the pot.

Add Chinese cabbage, shimeji mushrooms and aburaage to the pot, increase the heat to medium high. Cook for 5 minutes.

Add green onions and remaining Miso-flavoured Broth ingredients, except miso, to the pot. Cook for a minute.

Put miso in a small sieve with a handle. Dip the sieve in the broth to cover the miso in the broth and dilute the miso using chopsticks or a spoon (note 7). Taste test and if too salty, add some hot water/water to adjust.

As soon as the broth starts boiling, turn the heat off. Serve immediately with shichimi tōgarashi (if using).

Cooking and Serving Hōtō

Hearty Asian Beef Noodle Soup Recipe

1⁄2 Tbsp peanut or canola oil

chuck roast

cut into 1⁄2" chunks

Salt and black pepper

low-sodium beef stock

sliced into thin coins

star anise pods

oz Japanese udon noodles

rice noodles

or fettuccine

bok choy

leaves chopped into 1" pieces

stems thinly sliced

Sriracha

hoisin

cilantro leaves

basil leaves

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.

Beef Noodle Soup / Pho Bo&nbsp;is a quintessential Vietnamese dish and this step-by-step recipe shows you how to make this amazing, hearty soup from scratch. If you’re a fan of Beef Pho and have always wanted to learn how to make this delicious soup at home, this is an authentic recipe to try. I’ll show you how to make&nbsp;a rich and hearty beef stock using my “secret” ingredients and how to infuse the soup with the aromatic signature pho spices. Awesome food takes time to make and this dish is worth all the love and effort you put into it. Feel good about taking the time to prepare a healthy and tasty meal for your family and friends. Enjoy!

Beef Noodle Soup / Pho Bo

lbs beef leg bones

lbs oxtail

Tbsp salt (, divided)

white vinegar (, divided)

lbs beef brisket

sweet onion

knob ginger

lb white radish

oz rock sugar

lb beef tendon

coriander seeds

fennel seeds

cardamom

bean sprouts

sawtooth herb

green onions

brown onion

jalapeños

red chilies

Tbsp fish sauce

(14) oz packages rice sticks/pho noodle (, size Medium)

lb beef eye of round

tsp black pepper

Hoisin sauce

Sriracha sauce

Transfer half of the beef bones into a large colander and sprinkle with 1 Tbsp salt. Add the remaining bones and oxtail and sprinkle with another 1 Tbsp salt. Using your fingers, gently rub the salt onto the bones and oxtail. Under cold running water, wash each piece thoroughly and transfer into a large bowl. Add 2 Tbsp salt and 1/4 cup white vinegar to the bones and oxtail. Fill the bowl with cold water. Let soak for 10 minutes. Rinse the bones and oxtail under cold running water.

Fill a large stockpot half full with water and bring to a rapid boil. Add the bones and oxtail into the pot. As the water comes to a boil again, gently stir everything. (This helps to move the impurities to the surface.) Skim off the foam and discard. Boil vigorously for 6-7 minutes. Pour out the boiling liquid and discard. Transfer all pieces into a colander. Under cold running water, wash each of the bones and oxtail. Run your fingers along each piece washing away any loose bits of meat or marrow.

Wash the stockpot with soap and hot water.

Sprinkle 1 Tbsp salt on both sides of the brisket. Rinse off the salt using cold water. Pat dry with paper towels.

Peel off the skin of the sweet onion. Cut the onion in half. Place the onion halves and ginger on a cooking grate or directly on the burner. Cook over Medium Low heat until charred. Rotate the onion and ginger so they char evenly. This takes approximately 10 minutes. Peel off the charred outer skin of the onion and discard. Use a small knife to scrape off all the char and then rinse with water. Peel off the ginger skin and discard. Cut the ginger in half lengthwise.

Remove the skin of the white radish using a vegetable peeler. Cut the radish into large chunks.

Fill the stockpot with 6 quarts water. Bring to a rapid boil over High heat. Add the beef bones filling the bottom of the pot. Add the white radish, ginger and onion. Add the beef brisket. Place the remaining bones and oxtail on top of the brisket. (Layering it this way keeps the brisket submerged in the liquid.) Add the rock sugar and 1 Tbsp salt. Add enough water to cover the bones completely.&nbsp;

As the liquid comes to a boil, skim off the foam and discard. When it comes to a gentle boil, reduce the heat to Low. Cover the stockpot leaving a slight gap. Let the stock simmer for at least 1 1/2 hours. Every 30 minutes, skim off the foam and discard. Cook using Low heat. Avoid boiling the stock vigorously which will make the stock cloudy and reduce the liquid.

Making the Soup

Transfer the beef tendons into a large bowl. Sprinkle both sides with 1 Tbsp salt. Drizzle 1/4 cup white vinegar on top. Coat the tendons with the salt and vinegar solution. Let rest for 10 minutes. Rinse well with cold water. Transfer the tendons into an Instant Pot pressure cooker. Cover the tendons with an inch of water. Cover with the lid and pressure cook on High for 30 minutes. Allow for a full natural pressure release.

Transfer the tendons into a bowl of ice water and let soak for 1 minute. Transfer to a clean bowl and cover. Store in the refrigerator until it’s time to slice the meats for serving.

Cooking the Beef Tendon

Break the cinnamon sticks into smaller pieces using a pestle or rolling pin. In a small skillet over Low heat, add the cinnamon sticks, star anise, coriander seeds, fennel seeds, cloves and cardamom pods. Stirring occasionally, toast the spices until they are fragrant, approximately 7-8 minutes.

Transfer the spices into a large tea filter. Close the opening of the filter bag by tying with cooking twine.

Toasting the Spices

Trim and wash the cilantro. Wash the bean sprouts and trim the tails if needed. Wash the Thai basil and sawtooth herb.

For the green onions, separate the root from the stems. Transfer the root portions into a small bowl and set aside for now. Chop the green onion stems and transfer into a small bowl. Chop the cilantro and add to the chopped green onion stems. Combine together. Set the bowl aside for now.

Cut the brown onion into thin slices. Transfer to a small bowl and set aside for now.

Slice the jalapeños into thin coins.

Cut the limes into wedges.

Arrange the bean sprouts, Thai basil, sawtooth herb, jalapeños, lime wedges and red chilies onto a large plate. Refrigerate until ready to serve.

Preparing the Herbs and Vegetables

Remove the beef brisket and transfer into a large bowl of ice water. Rotate in the ice water and let soak for 2 minutes. Transfer the brisket to a plate. Cover and set aside for now.

Add the spice bag and immerse in the stock. Continue simmering for another 30 minutes.

Transfer the spice bag, vegetables and beef bones into a large bowl and discard. Transfer the oxtail into a large bowl of ice water. Let soak in the ice water for 1 minute. Transfer the oxtail to a bowl and set aside for now.

Filter the stock into a large pot by pouring it through a strainer covered with cheesecloth.

Transfer just the amount of soup stock you plan to eat right away into a smaller saucepan. Season with fish sauce and adjust to your taste.

Completing the Soup

Transfer the dry rice noodle into a large colander and bowl. Fill the bowl with warm water. Soak the noodles until they are limp, approximately 10 minutes. Drain the rice noodle.&nbsp;

Bring a large pot of water to a rapid boil. Transfer the noodles into the boiling water and stir together. Cook until you can easily pinch a noodle in half between your fingers, approximately 3-4 minutes.

Drain the noodles into a large colander. Rinse with cold water. Toss the noodles in the colander to remove the excess water. Optionally, use a salad spinner to remove the water.

Spread out the noodles on a large plate and let air dry while continuing with the next steps.

Cooking the Rice Noodle

Dry the beef tendons using a paper towel. Holding firmly onto the tendon, slice it in half lengthwise. Cut the tendon into thin slices.

Cut the beef brisket into smaller sections, approximately 3-inches wide. Cut each section into thin slices, cutting across the grain.

Slicing the Meats

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Top 18 beef noodle soup recipes from across the web

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Hearty Asian Beef Noodle Soup Recip...

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