Beef noodle soup with mushrooms, cabbage, carrot, garlic, ginger, and chilies

Beef Noodle Soup with Mushrooms, Cabbage, Carrot, Garlic, Ginger, and Chilies is a flavorful and hearty dish that brings together tender beef, savory broth, and the perfect balance of vegetables and spices. This recipe is easy to make and packed with delicious flavors.

Here’s a simple recipe to bring this comforting soup to your table!

Beef Noodle Soup with Mushrooms, Cabbage, Carrot, Garlic, Ginger, and Chilies Recipe

Ingredients:

For the Soup Base:

• 1 lb beef brisket or beef shank (or other cut of your choice), cut into bite-sized pieces
• 8 cups beef broth (or water with beef bouillon)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce (optional, for extra umami)
• 1 tablespoon fish sauce (optional, for depth of flavor)
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil (for frying)
• 4 cloves garlic, minced
• 2-inch piece of ginger, peeled and sliced thinly
• 1-2 fresh red chilies, sliced (adjust to your spice preference)
• 1 large carrot, peeled and sliced into thin rounds
• 2 cups mushrooms (shiitake, button, or any mushroom of your choice), sliced
• 2 cups napa cabbage, roughly chopped (or any cabbage)
• 1/2 teaspoon black pepper
• 1/4 teaspoon five-spice powder (optional, for extra flavor depth)

For the Noodles:

• 8 oz egg noodles (or any noodle of your choice, such as rice noodles or udon)
• 1 tablespoon sesame oil (for tossing noodles)

Garnishes (optional):

• Fresh cilantro, chopped
• Sliced green onions
• Lime wedges
• Extra fresh chilies for a kick
• Hoisin sauce or chili sauce (optional)

Instructions:

1. Prepare the Soup Base:
   • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the minced garlic, sliced ginger, and fresh chilies, and sauté for 1-2 minutes until fragrant.
   • Add the beef pieces and brown them on all sides, about 5-7 minutes. Stir occasionally to ensure they’re evenly browned.
2. Add the Broth and Seasonings:
   • Once the beef is browned, add the beef broth, soy sauce, oyster sauce (if using), fish sauce (optional), sugar, black pepper, and five-spice powder (if using).
   • Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes to 1 hour, until the beef is tender. Skim off any scum that rises to the top to keep the broth clear.
3. Add the Vegetables:
   • After the beef has simmered and is tender, add the sliced carrots, mushrooms, and chopped cabbage. Continue to simmer for another 10-15 minutes until the vegetables are cooked through but still retain some texture.
4. Cook the Noodles:
   • While the soup is simmering, cook the noodles according to the package instructions. Drain and toss them with 1 tablespoon of sesame oil to keep them from sticking.
5. Assemble the Soup:
   • Divide the cooked noodles into bowls. Ladle the beef and vegetable soup over the noodles, ensuring you get plenty of beef, broth, and vegetables in each serving.
6. Garnish and Serve:
   • Garnish with fresh cilantro, sliced green onions, lime wedges, and additional chilies if desired. You can also add a dash of hoisin sauce or chili sauce for extra flavor.

Serving Suggestions:

• This Beef Noodle Soup is hearty enough to be served as a main course on its own, but it also pairs wonderfully with a side of steamed buns or a light salad.
• For added texture, top with fried shallots or crispy garlic.

This soup is incredibly flavorful, with tender beef and perfectly balanced vegetables, and the combination of garlic, ginger, and chilies brings just the right amount of warmth and spice. Enjoy this Beef Noodle Soup with Mushrooms, Cabbage, Carrot, Garlic, Ginger, and Chilies! Let me know how it turns out!