Recipe: Yummy Asian Beef and Mushroom Noodle Soup

Asian Beef and Mushroom Noodle Soup. With sirloin, mushrooms and noodles, this hearty soup has the comforting flavor of Stroganoff. Stir in remaining ingredients except noodles and sour cream. In this Asian beef noodle soup, I incorporated the classic Japanese combination of broth, garlic, ginger and soy sauce.

The special noodles used in this dish are made using a unique, rich The result is a firm, flavorful, pale yellow noodle that stands up to the earthy enoki mushrooms, tender flank steak and choy sum in this classic dish. Asian Beef Ramen Noodles made with caramelised ground beef, a tangle of noodles Caramelised Asian Mushroom Ramen Noodles - caramelised mushrooms tossed through ramen noodles in a If it comes with soup seasoning packets, toss them. Ssub with fresh or dried noodles (rice or wheat). You can have Asian Beef and Mushroom Noodle Soup using 17 ingredients and 10 steps. Here is how you cook it.

Ingredients of Asian Beef and Mushroom Noodle Soup

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

Add the mushroom mixture to the soup, then repeat with the bok choy and the remaining onions. Return the meat to the soup along with the spinach and the cilantro. Ladle the soup into bowls and serve. This low carb Asian Beef Noodle Soup is so easy to make, and the flavors and textures are just fantastic!

Asian Beef and Mushroom Noodle Soup instructions

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..

So much of the important stuff (as with any soup really) is in the making of the broth. That's where the magic happens, and then all the other stuff that you're going to add as the bones of the. This noodle soup has a super rich and deep broth made up of shiitake mushrooms and beef. The mushroom broth is made by steeping dried shiitake mushrooms in hot water. You can get dried shiitake mushrooms at most asian supermarkets.