Asian Beef Noodle Soup Recipe (2024)

FAQs

What is the best cut of beef for noodle soup? ›

You can make Chinese beef noodle soup with a variety of cuts of meat. When time is tight, I purchase precut “beef for stew” (which is usually chuck), but other popular choices are shank, brisket or tendon. I always enjoy it most when there's some fat or gristle to the meat.

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup.

Home Made Chinese Beef Noodle Soup (1 bowl) contains 75g total carbs, 73g net carbs, 33g fat, 40g protein, and 640 calories.

If you don't have time or don't want to add extra steps, you can add ground beef directly to the soup. Just make sure the beef is cooked. Browning ground beef before adding it to soup is not strictly necessary, but it offers several advantages that can significantly enhance the flavor and texture of your soup.

Simmering the stew with the lid ON allows the connective tissues in the beef to break down. Removing the lid then continuing to simmer with it OFF allows the beef to finish becoming tender and thicken the broth.

Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.

Garlic and roasted onions add depth. Simmering mushrooms down concentrates flavors for mushroom soup. Simmering most vegetables down also adds more concentrated flavors and reduces the water in them. Herbs, salt and pepper also help.

Seasoning the chicken before cooking is a great way to add flavor to your soup. You can marinate it with your preferred spices, herbs, and sauces, or simply season it with salt, pepper, and garlic powder for a more basic taste.

Nutrition in Beef Noodle Stir-Fry

Beef stir-fry noodles are a very nutritious meal! The noodles are 100% whole-wheat so they are rich in fiber and vitamins. The beef is high in protein. The veggies are fiber and vitamin rich.

Hot and sour soup or egg drop soup

Both soups are low in calories — containing only 65–90 calories per 1-cup (240 mL) serving — and you can make them even healthier by avoiding the fried lo mein noodles that are often offered as a topping ( 2 , 3 ).

Is drinking Chinese soup everyday healthy? ›

Made with natural ingredients such as herbs, plants and meats, Chinese soups are filling and tasty, and can help maintain your weight. You can drink Chinese soups in place of snacks, or simply have them as meal replacements.

The main uses for cornstarch in Chinese cooking are: Marinating meats to create a velvety texture after stir-frying. Dredging foods prior to deep-frying to achieve a perfectly crispy result. Magically thickening soups, gravies, and stir-fry sauces.

Add Cornstarch or Flour: Mix a tablespoon of cornstarch or all-purpose flour with a small amount of cold water to create a smooth paste. Stir the paste into the soup and simmer until it thickens. Make sure to stir continuously to avoid lumps. Use Mashed Potatoes: Mashed potatoes can be an excellent natural thickener.

As with a lot of Southeast Asian cuisines, Chinese cooking focuses on wholesome, natural ingredients. Most soups will contain some kind of lean meat or fish along with a selection of fresh veggies and herbs, making them naturally low in fat and sodium.

The best (and least expensive) beef stew meat comes from the front shoulder, also known as the chuck. The rear muscle (also called the round) would definitely make a great stew, but we like chuck better because it has more connective tissue.

Sauté stew meat, onion, and celery in a large saucepan over medium-high heat until meat is browned on all sides, about 5 minutes. Stir in carrots, then season with bouillon, parsley, and pepper. Stir in water and add egg noodles. Bring to a boil, reduce heat to low, and simmer for 30 minutes.

The long cooking time and moist heat help to break down the tough fibers in the meat, making it tender. Slow cooking: Similar to braising, slow cooking involves cooking the meat in a small amount of liquid in a slow cooker or oven. The low, steady heat helps to break down the tough fibers and make the meat tender.

“Beef chuck is best for stew,” said Arjuna Bull, chef/partner of Luthun in New York City. “It has some fat but not too much, and it also has a good ratio of meat and fat. Beef chuck often has the most consistent meat-to-fat ratio [of beef cuts in general], making it a good, safe choice [for beef stew].”