Recipe of Homemade Asian Beef and Mushroom Noodle Soup

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to make a special dish, Simple Way to Make Award-winning Asian Beef and Mushroom Noodle Soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Asian Beef and Mushroom Noodle Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Asian Beef and Mushroom Noodle Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Asian Beef and Mushroom Noodle Soup is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Asian Beef and Mushroom Noodle Soup estimated approx 40 mins.

To get started 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.

Delicious beefy soup

Ingredients and spices that need to be Make ready to make Asian Beef and Mushroom Noodle Soup:

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

Steps 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.

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