Simple Way to Prepare Homemade Asian Beef and Mushroom Noodle Soup

Asian Beef and Mushroom Noodle Soup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, asian beef and mushroom noodle soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Add more canola oil to pot if needed and add the onions, carrots, and peppers. Saute until the onions are translucent.

Asian Beef and Mushroom Noodle Soup is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Asian Beef and Mushroom Noodle Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.

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

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

Return the meat to the soup along with the spinach and the cilantro. Add the broth, tamari, ginger, garlic, rice vinegar, Sriracha, and mirin to the slow cooker and stir. Remove the roast from the slow cooker and shred the beef off the bone. Heat oil in a soup pot or Dutch oven over medium heat.

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.

Remove the roast from the slow cooker and shred the beef off the bone. Heat oil in a soup pot or Dutch oven over medium heat. Add cremini and onion; cook over. Stir in remaining ingredients except noodles and sour cream. Heat oil in a soup pot or Dutch oven over medium heat.

So that’s going to wrap it up for this special food asian beef and mushroom noodle soup recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!