Slow-Simmered Beef Noodle Soup with Star Anise

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A deeply flavorful broth simmered for hours with aromatic spices, featuring tender beef and chewy noodles in a rich, golden broth. This Asian-inspired soup recipe, ready in about 230 minutes, pairs beef chuck, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 210 min Serves 6 Asian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large stockpot, combine 1.5 lbs beef chuck, 1 large diced onion, 2 diced carrots, 2 diced celery stalks, 3 inches sliced ginger, and 3 star anise. Add 8 cups water, then bring to a gentle boil over medium-high heat, skimming off any foam that rises to the surface for 5 minutes.
  2. Step 2: Reduce heat to low, cover, and simmer gently for 3 hours, skimming occasionally, until the beef is fork-tender and the broth is richly flavored.
  3. Step 3: Remove the beef chuck and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the broth to low heat.
  4. Step 4: Add 3 tbsp soy sauce and 2 tbsp rice wine to the broth, stirring to dissolve.
  5. Step 5: Add 8 oz dried Chinese noodles and 4 cups chopped bok choy to the simmering broth. Cook for 6-8 minutes until the noodles are tender and the bok choy is wilted.
  6. Step 6: Cut the cooked beef into 1/4-inch thick slices. Divide the soup among bowls, top with the sliced beef, and garnish with 3 sliced green onions.

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