My family has a subtle way of telling me whether or not dinner is delicious. They will fight over who get the leftovers for lunch. Occasionally if it’s something especially tasty it will disappear at breakfast. When you have a family of six it’s almost always a race to get to the food first. Asian Beef Noodle Soup is a fought over dish! My kids like to take to school for lunch and the leftovers are always gone by the next day.
This recipe is inspired by a soup I saw in the book The Soup Bible. I made it work for what we have in our garden in late winter- Kale, Green Onions, and Carrots. It’s also easy to make gluten free by using Soba noodles with 100% buckwheat.
ASIAN BEEF NOODLE SOUP
Recipe by: BECKY PORTER | The Seasonal Homestead
A great end of winter soup. Garlic and ginger have great anti-viral properties to keep you healthy during cold season. My recipe makes enough for our family of 6 to have leftovers for lunch the next day. My kids fight over the leftovers if there isn’t enough. That’s how I know this recipe is a winner! This soup has Gluten Free options noted below.
|Makes 8-10 Servings|
1 Tablespoon Olive Oil
12 Ounces Sirloin Steak, sliced thin and fat removed
8 oz Baby Bella Mushrooms, chopped fine
1 ½ Inch piece Ginger Root, peeled and minced
1 ½ Cups Carrots, julienned
4 Garlic Cloves, peeled and minced
8 Cups Beef Stock
¼ Cup Tamari
10 Ounces Homestyle Egg Noodles (Sub 100% Buckwheat Soba Noodles to make Gluten Free)
2 Cups Kale, stemmed and chopped
Green Onions, chopped fine
Fresh Ground Salt and Pepper to taste
In a large saucepan, turn heat to medium-high and pour olive oil in the pan.
Once the oil starts to shimmer, add in the steak. Cook until browned and then remove from the pan and set aside.
Add the chopped mushrooms and saute until reduced in size, about 10 minutes.
Add ginger, garlic, and carrots. Saute for about 5 minutes more until vegetables start to soften.
Pour in Beef Stock, tamari, and add back in the cooked steak. Cook for 15 minutes at a simmer.
Meanwhile, in a separate saucepan cook noodles according to package instructions.*
After 15 minutes add in the cooked noodles, green onions, and kale. Cook for one or two minutes longer, just to warm everything up.
Add salt and pepper to taste and enjoy!
*I like to cook my noodles separate from the soup in boiling water as the package directs instead of adding straight to the soup. It keeps the soup from getting cloudy and it keeps the noodles from soaking up all the yummy broth if it’s done separately. I know it’s an extra step but it’s definitely worth the time.
A note for parents with picky kids. I have one child who doesn’t like mushrooms so I chop them extra fine. When chopped small the mushroom flavor still permeates the soup and he doesn’t notice the texture. He really loves this soup even with mushrooms! You can do the same with the kale if that is an issue too :)
I often serve this with my Pioneer Sourdough Bread and homemade jam. It’s delicious!