Asian Beef and Mushroom Noodle Soup
- 2 lb Beef round - sliced thin
- 10 oz Shitake Mushrooms rough chopped
- 1 medium Onion diced
- 3 Serrano peppers diced. or any pepper of your choice and heat preference
- 2 large Carrots shredded
- 1/2 head Green Cabbage Chopped
- 4 tsp Ginger paste
- 4 tsp Garlic Paste
- 1 cup Soy Sauce
- 8 cup Beef Broth
- 2 cup Water
- 7 oz Udon Noodles
- 4 tbsp Canola Oil as needed
- 2 tsp Sesame Oil
- 1 tsp Ground Pepper
- 1 Salt to taste
- 1 Green Onion chopped for garnish
- In a soup pot Heat 2 Tablespoons of Canola and 1 teaspoon of sesame oil
- Prepare the beef.
- I like it thinly sliced and cut into 1 inch squares.
- 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.
- Prepare vegetables.
- Add more canola oil to pot if needed and add the onions, carrots, and peppers.
- Saute until the onions are translucent.
- About 2 minutes.
- 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.
- Add the beef back to the pot and stir.
- Add the soy sauce stir.
- Scraping the bottom of the pan.
- 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.
- 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.
- Serve and enjoy.
- Garnish with fresh chopped green onions.
- I also added siracha to mine for a little spice.
thin, mushrooms, onion, serrano peppers, carrots, ginger paste, garlic, soy sauce, beef broth, water, noodles, canola oil, sesame oil, ground pepper, salt, green onion
Taken from cookpad.com/us/recipes/478364-asian-beef-and-mushroom-noodle-soup (may not work)