Slow-Cooked Beef Noodle Soup with Ginger and Scallions
A deeply comforting bowl of tender beef and chewy noodles in a fragrant broth, enhanced by the warmth of ginger and the freshness of scallions. This asian-inspired beef ready in about 500 minutes pairs beef chuck, beef broth, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, 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
- 1.5 lbs beef chuck
- 4 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp rice wine
- 4 slices fresh ginger
- 3, white parts only, sliced scallions
- 1 large, sliced into 1/4-inch rounds carrot
- 1 medium, sliced onion
- 12 oz egg noodles
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp, minced cilantro
- 2 tbsp, sliced, for garnish scallions
Instructions
- Step 1: In a slow cooker, combine 1.5 lbs beef chuck, 4 cups beef broth, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 2 tbsp rice wine, 4 slices fresh ginger, and 3 sliced scallions (white parts only). Stir to combine, then cover and cook on low for 8 hours until the beef is very tender.
- Step 2: Remove the beef chuck from the slow cooker and set aside. Strain the broth through a fine-mesh sieve into a bowl, discarding solids, and return the broth to the slow cooker.
- Step 3: Add 1 large carrot (sliced into 1/4-inch rounds), 1 medium onion (sliced), and 12 oz egg noodles to the broth. Cook on low for 30 minutes, or until the noodles are tender.
- Step 4: Slice the reserved beef chuck into 1/2-inch thick pieces. Return the sliced beef to the slow cooker and stir in 2 cups water.
- Step 5: In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp water until smooth. Stir the cornstarch slurry into the soup and cook on low for 10 minutes, or until the soup thickens and coats the back of a spoon.
- Step 6: Stir in 2 tbsp minced cilantro and 2 tbsp sliced scallions (green parts). Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Noodle Soup with Ginger and Scallions take to make?
Total time is about 500 minutes (20 min prep + 480 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 Slow-Cooked Beef Noodle Soup with Ginger and Scallions?
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 chuck from drying out.
Can I substitute ingredients in Slow-Cooked Beef Noodle Soup with Ginger and Scallions?
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 Slow-Cooked Beef Noodle Soup with Ginger and Scallions for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Beef Noodle Soup with Ginger and Scallions?
Asian beef 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
- ★★★★★
The slow-cooked beef melted off the bone, and the noodles soaked up all the flavors. My coworkers begged for the recipe after I brought leftovers to work.
- ★★★★★
My family devoured this soup! The ginger and scallions gave it such a fresh, aromatic depth that made it perfect for a rainy Sunday.
- ★★★★☆
Delicious base, but the ginger flavor was a bit muted for my taste—I doubled it next time. Still a great weeknight meal for my kids.
