Asian beef noodle soup is a delicious and comforting dish that combines tender beef, flavorful broth, and noodles. I hope you enjoy this dish as much as I do.
In This Post: Everything you need to make this Beef Noodle Soup
📝 About This Recipe
Are you a fan of beef noodle soup? I am. I love trying different kinds of beef noodle soup. And I like to find out who serves the best bowl.
In the last few years, this version of the Asian beef noodle soup has become one of my favorite recipes. After years of making and tweaking, I’m sharing it with you here.
Getting the ingredients for this beef noodle soup recipe is quite simple. It’s a fairly easy dish to prepare in the comfort of your own kitchen, and the taste is absolutely fantastic!
I hope it brings you as much joy as it does for me!
🥘 Ingredients
1, Beef broth:
- Beef: Oxtails and beef short ribs are good cuts for the soup. But if you want to shorten the cooking time, you can use beef brisket and cut them into small pieces.
- Fish sauce: If you don’t like fish sauce, you can replace it with salt. The saltness of different fish sauces is varied. Try not to add all at once. The broth needs to be a bit saltier than the usual soup as the noodles and vegetables can dilute the saltiness.
- Cinnamon, cloves, and star anise: They are strong species. Too much of any would overpower the beef flavor. Less is more in this recipe.
- Container for spices: I use the spicy container because of the fennel seeds and coriander seeds. You can empty a tea bag and fill it with the spices then seal it with a few stitches.
2, Noodles and vegetables:
- Noodles: The rice noodles are made from rice flour, water, and salt and vary in width. They are less sticky and starchy. The slippery texture is the best for this recipe. Soak in the water for one hour before cooking. They are available in most Asian stores.
- Bean sprouts: It adds a fresh and crunchy texture to the dish. You can also use iceberg lettuce.
3, Toppings:
- Onion: Red onions are sweeter and milder. But you can use brown onions too. Cut them as thin as you can.
🥣 How do you make Asian beef noodle soup
There are three steps:
Step One – Making the beef broth:
Slow-cooking beef, onion, and a blend of spices for 2-3 hours to make a delicious beef soup base.
Step Two – Cooking noodles and veggies
Boiling the noodles and vegetables in hot water then set aside.
Step Three – Assembling
Assembling beef broth, cooked noodles, and vegetables together. Then top it with coriander, onion slices, and lemon juice for that authentic Asian taste.
✍️ Recipe Notes
- Hot Water for Noodles and Vegetables: Cook the noodles and vegetables using hot water rather than beef broth. This is one reason restaurant noodle soup often tastes superior to homemade versions because the taste of the starch from cooking noodles won’t alter the soup’s flavor.
- Slow-Cook Beef for Flavor: Slow-cook the beef until it’s tender and easily falls off the bone. This allows the meat’s flavor to infuse into your soup. A chewy beef won’t add much taste to your soup; the longer you cook it, the better the flavor.
- Freeze Portions for Later: You can freeze both beef and soup in portions for convenient future use.
- Spice it Up: Add fresh chili or Sriracha chili sauce to spice up your soup.
🔎 FAQ
A: The best cut of beef for broth is oxtails, beef short ribs, or beef brisket. It is because bone, fat, and collagen make the soup rich and flavourful. If you are on a low-fat diet, the beef shank is a good option too.
A: Yes, you can. While this recipe suggests using a rice noodle, you can choose your favorite noodle variety or what you have on hand.
A: Yes, you can prepare the soup and store it in the refrigerator for a day or two, or freeze it for longer storage. Just reheat it when you’re ready to enjoy.
🍜 More noodle recipes you might like:
Asian-style ground beef pasta Add an Asian twist to your regular pasta dish.
Spring onion noodles. So simple and so tasty. It is vegan too!
Pork chop noodles Classic Shanghai local dish.
Ground beef and noodles stir fry A quick weeknight meal
Asian beef noodle soup
Ingredients
- 1.5 kg beef short ribs
- two onion (One for the soup and one for the topping)
- 2 tablespoon coriander seeds
- 2 tablespoon fennel seeds
- 3-4 cloves
- 4 tablespoon fish sauce (add more if not salty enough after adding the noodles and vegetables)
- 1 tablespoon sugar
- 1 teaspoon black pepper powder
- 1 quill cinnamon (small one)
- 2 star anise
- 400 g rice noodle (more or less for 4 people, soaking in the water)
- 300g bean sprouts (more or less to your liking)
- 2 cup chopped coriander (more or less to your liking)
- 1 lemon (more or less to your liking)
- 2.5 liter water
Instructions
- Making the beef broth: Add coriander seeds, fenny seeds, cloves, star anise and cinnamon to a spice container. Add beef short ribs, onion, fish sauce, pepper powder, sugar water and spices in a pot. Bring it to a boil then turn down the heat, cover it with the lid and simmer for 3 hours.
- Cooking the noodles and bean sprouts: Boil the noodles in the hot water until soften, and set them aside. Cook the bean sprouts in the remaining water for 10 seconds.
- Assembling ingredients: Add beef, beef broth, cooked noodles, and vegetables together. Then top it with coriander, onion slices, and lemon juice. Enjoy! 🙂
Recipe Notes:
- Hot Water for Noodles and Vegetables: Cook the noodles and vegetables using hot water rather than beef broth. This is one reason restaurant noodle soup often tastes superior to homemade versions because the taste of the starch from cooking noodles won’t alter the soup’s flavor.
- Slow-Cook Beef for Flavor: Slow-cook the beef until it’s tender and easily falls off the bone. This allows the meat’s flavor to infuse into your soup. A chewy beef won’t add much taste to your soup; the longer you cook it, the better the flavor.
- Freeze Portions for Later: You can freeze both beef and soup in portions for convenient future use.
- Spice it Up: Add fresh chili or Sriracha chili sauce to spice up your soup.
Nutrition Information:
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