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.

Cuisine: Asian

Category: Beef

Prep: 20 minutes. Cook: 480 minutes.

Serves 6.

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Stir in 2 tbsp minced cilantro and 2 tbsp sliced scallions (green parts). Serve hot.