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Ginger-Soy Beef Noodle Soup
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into bite-size pieces
  • 4 cups beef broth
  • 1/4 cup soy sauce
  • 3 tablespoons fresh ginger, minced
  • 3 garlic cloves, minced
  • 1 medium onion, thinly sliced
  • 2 carrots, peeled and sliced
  • 8 ounces dried egg noodles
  • 2 green onions, sliced, for garnish
  • 1 teaspoon sesame oil, for drizzling

Instructions
 

  • Add the beef stew meat, beef broth, soy sauce, minced ginger, minced garlic, sliced onion, and sliced carrots to the slow cooker.
  • Stir the ingredients together, cover, and cook on low for 7 to 8 hours until the beef is very tender.
  • About 20 minutes before serving, cook the egg noodles in a separate pot according to package directions until just tender, then drain.
  • Stir the cooked noodles into the slow cooker along with the sesame oil.
  • Ladle the soup into bowls and top each serving with sliced green onions.

Notes

Cook the noodles separately and add them at the end so they stay firm instead of turning soggy in the broth. If the soup tastes too salty after cooking, add a splash of water to balance it. Leftovers keep well in the fridge for two days, but store the noodles separately and combine them when reheating to maintain texture.
Course: Soup
Cuisine: Asian
Equipment: Slow Cooker, Large Pot, Knife, Cutting Board