Ginger-Garlic Beef Noodle Soup
User Reviews
5
-
Servings
4
-
Calories
638 kcal
-
Cuisine
Asian-American Fusion
Ginger-Garlic Beef Noodle Soup
Description
Ginger-Garlic Beef Noodle Soup combines marinated top sirloin with a richly flavored broth infused with cinnamon sticks, star anise, minced garlic, and fresh ginger. The marinade with sesame oil, soy sauce, and seasonings ensures tender, flavorful beef. Cooking the beef briefly in a hot pan preserves juiciness and texture. The broth is prepared by simmering aromatics for an hour before straining and seasoning.
Chuka Soba noodles are cooked separately, then combined with baby spinach and kale in the broth to add color and mild green bitterness. The noodles soften further in the hot broth, absorbing the flavors. The beef is added last and warmed through without overcooking.
This noodle soup assembles quickly after preparation and is ideal for a hearty, warming meal offering both protein and vegetables. The chili flakes and cilantro garnish add heat and brightness as desired.
Ingredients
marinated beef
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 2 garlic cloves, minced
- 2 teaspoons ginger peeled, minced
- ½ teaspoon salt
- ½ teaspoon white pepper
- 1 pound top sirloin thinly sliced
flavor-infused stock
- 2 quarts beef stock high quality, no salt added, 1 cup
- 2 cinnamon stick
- 1 star anise
- 6 garlic cloves, smashed
- 1 ginger 1 inch piece, peeled, thinly sliced
- salt to taste
- black pepper to taste
assembly
- 12 ounces Chuka Soba noodles dry
- 2 tablespoons extra virgin olive oil
- 1 bunch baby spinach
- 1 bunch kale baby
- cilantro sprigs
- chili flakes
Instructions
- Combine all marinade ingredients into a small mixing bowl and whisk together. Place beef into a shallow baking dish and pour marinade over beef. Flip beef to coat the other side. Cover with plastic wrap and set aside for at least 30 minutes and up to an hour.
- For stock: Pour stock into a large pot and add aromatics. Simmer for about 1 hour. Strain, season with salt and pepper and set aside.
- Fill a large pot with water and place over high heat. Bring water to a boil. Add chuka soba noodles to the boiling water and boil for 1 minute. Remove from heat and cover for 5 minutes. Drain and set noodles aside.
- Place a sauté pan over medium-high heat and add oil. Blot the meat dry with a paper towel and sear the pieces on each side for 2 to 3 minutes. Remove from heat and set aside.
- Bring flavor infused stock to a boil and add spinach and kale an season with salt and pepper. Boil for 2 minutes, than add noodles. Add half of the beef and continue to boil for 2 to 3 minutes. Season with salt and pepper.
- To serve: Dish out equal servings of the soup, top each with a few slices of the remaining beef and top with cilantro and chili flakes, if desired. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 79g | 26% |
| Protein | 52g | 104% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 67mg | 22% |
| Sodium | 2213mg | 92% |
| Potassium | 2146mg | 46% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 11217IU | 224% |
| Vitamin C | 65mg | 72% |
| Calcium | 254mg | 25% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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