Asian Beef and Mushroom Noodle Soup
Delicious beefy soup
Cooking 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.
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