Ingredients
Scale
- 1 pound beef chuck roast, cut into bite-sized pieces
- 6 cups low-sodium beef broth
- 2 cups wide egg noodles
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- Fresh cilantro and green onions for garnish
Instructions
- In a large pot over medium-high heat, sear the beef chuck until browned on all sides. Remove and set aside.
- In the same pot, add onions, garlic, and ginger. Cook for about 3 minutes until fragrant.
- Pour in the beef broth and return the seared beef to the pot. Bring to a boil, then reduce heat to simmer for 45 minutes.
- Add carrots and celery; continue to simmer for another 15–20 minutes until vegetables are tender.
- Meanwhile, cook egg noodles according to package instructions until al dente; drain.
- To serve, place cooked noodles in bowls and ladle hot soup over them. Garnish with cilantro and green onions.
Notes
- For added flavor, consider incorporating spices like star anise or black peppercorns during the simmering process.
- Substitute beef with chicken or tofu for different variations of this dish.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg