Hand-Pulled Noodle Soup with Beef and Root Vegetables
A hearty Tibetan soup featuring hand-pulled noodles in a savory broth with tender beef and seasonal root vegetables, perfect for chilly days. This tibetan-inspired asian ready in about 50 minutes pairs beef broth, ounces beef, ounces hand-pulled noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups beef broth
- 8 ounces beef
- 12 ounces hand-pulled noodles
- 2 medium carrots
- 1 medium turnips
- 3 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 tablespoons green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: In a large pot, bring 4 cups beef broth to a gentle simmer over medium heat. Add 8 ounces thinly sliced beef and cook for 3-4 minutes until browned but not tough.
- Step 2: Add 2 medium julienned carrots, 1 medium julienned turnip, 3 minced garlic cloves, and 1 tablespoon minced ginger to the pot. Simmer for 10 minutes until vegetables are tender and flavors meld.
- Step 3: While vegetables cook, bring a large pot of salted water to a boil. Cook 12 ounces hand-pulled noodles for 6-8 minutes until al dente, then drain and rinse under cold water.
- Step 4: Stir 2 tablespoons soy sauce and 1 tablespoon sesame oil into the simmering broth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add drained noodles and simmer for 2 minutes to heat through.
- Step 5: Divide into bowls, garnish with 4 tablespoons chopped green onions, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hand-Pulled Noodle Soup with Beef and Root Vegetables take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hand-Pulled Noodle Soup with Beef and Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef broth from drying out.
Can I substitute ingredients in Hand-Pulled Noodle Soup with Beef and Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hand-Pulled Noodle Soup with Beef and Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hand-Pulled Noodle Soup with Beef and Root Vegetables?
Tibetan asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to asian dish. We make it weekly.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
