Asian Beef and Mushroom Noodle Soup
Asian Beef and Mushroom Noodle Soup

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, asian beef and mushroom noodle soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Asian Beef and Mushroom Noodle Soup jcbroncs Colorado. Heat to boiling; reduce heat to medium-low. Today, we have a warm and comforting beef and zucchini noodle soup, spruced up with baby bok choy, shitake mushrooms, garlic and crushed red pepper flakes. The coconut aminos tops it all off, you won't realize you're eating a bowl of vegetables.

Asian Beef and Mushroom Noodle Soup is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Asian Beef and Mushroom Noodle Soup is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook asian beef and mushroom noodle soup using 17 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Asian Beef and Mushroom Noodle Soup:
  1. Take 2 lb Beef round - sliced thin
  2. Make ready 10 oz Shitake Mushrooms rough chopped
  3. Take 1 medium Onion diced
  4. Prepare 3 Serrano peppers diced. or any pepper of your choice and heat preference
  5. Make ready 2 large Carrots shredded
  6. Prepare 1/2 head Green Cabbage Chopped
  7. Prepare 4 tsp Ginger paste
  8. Prepare 4 tsp Garlic Paste
  9. Make ready 1 cup Soy Sauce
  10. Get 8 cup Beef Broth
  11. Prepare 2 cup Water
  12. Make ready 7 oz Udon Noodles
  13. Make ready 4 tbsp Canola Oil as needed
  14. Prepare 2 tsp Sesame Oil
  15. Make ready 1 tsp Ground Pepper
  16. Take 1 Salt to taste
  17. Make ready 1 Green Onion chopped for garnish

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. Asian-inspired rice noodle soup with beef strips, vegetables, and a fragrant ginger broth is easy to make and can be a good use for leftover steak. Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned.

Instructions to make Asian Beef and Mushroom Noodle Soup:
  1. In a soup pot Heat 2 Tablespoons of Canola and 1 teaspoon of sesame oil
  2. Prepare the beef. I like it thinly sliced and cut into 1 inch squares.
  3. Add the beef to the hot oil. Add half the ginger paste and half the garlic paste, 2 teaspoons each. Cook until the beef is browned. Remove beef to a plate.
  4. Prepare vegetables.
  5. Add more canola oil to pot if needed and add the onions, carrots, and peppers. Saute until the onions are translucent. About 2 minutes.
  6. Add the other half of ginger paste and garlic paste and stir. Add the cabbage and mushrooms and stir. Cook the vegetables until the cabbage softens about 5 minutes.
  7. Add the beef back to the pot and stir. Add the soy sauce stir. Scraping the bottom of the pan.
  8. Add the beef stock and water and stir to combine. Bring to a simmer and let cook for about 30 minutes to an hour. Taste and add salt to taste.
  9. Cook the noodles in a separate pot using directions on the package. I cook mine just until they're almost fully cooked. Drain and rinse in cold water to stop cooking. Add the noodles to the soup when you're ready to eat.
  10. Serve and enjoy. Garnish with fresh chopped green onions. I also added siracha to mine for a little spice.

Asian-inspired rice noodle soup with beef strips, vegetables, and a fragrant ginger broth is easy to make and can be a good use for leftover steak. Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Slice the fresh mushrooms and set aside. In a large saucepan, heat the chicken stock and bring to a boil.

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