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Asian Beef Noodle Soup has tender short ribs and lo mein noodles in a super-flavorful beef stock that’s been seasoned with spices, soy sauce, fresh ginger, garlic, and scallions.
4 pounds beef short ribs
1 teaspoon kosher salt
2 tablespoons peanut oil (or other high smoke point oils such as vegetable or safflower or grapeseed)
4 ounces shiitake mushrooms caps, coarsely cut up
8 scallions, roots trimmed and whites cut into 2” pieces. Tops will be sliced for garnish
6 medium garlic cloves, peeled and left whole
4-inch piece of ginger, peeled and sliced thinly
4 star-anise pods (fewer for a milder broth)
2 cinnamon sticks (fewer for a milder broth)
6 whole cloves (fewer for a milder broth)
1 teaspoon whole black peppercorns
1/2 cup dry sherry
1 small bunch fresh cilantro with stems
1 teaspoon ground coriander
1/2 cup good quality soy sauce
1 teaspoon chili paste
2 cups low sodium beef broth or stock
10 cups water (2 1/2 quarts)
2 tablespoons rice vinegar (added after straining the broth)
Soup vegetables and noodles
4 ounces shiitake mushrooms, sliced into thin strips
1 large sweet onion, sliced in half from top to bottom, then laid flat and sliced top to bottom again into very thin strips
2 cups shredded cabbage (easiest to buy a bag of pre-shredded cabbage)
2 medium carrots, cut into small strips (a julienne peeler like this works best) or a box grater
1 small jalapeno, seeded and cut into very thin slices from one end to the other
Small bag mung bean sprouts
8 ounces dry Lo Mein noodles
Toppings
Cilantro leaves
Lime wedges
Scallion tops, sliced (reserved from earlier)
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Find it online: https://www.afamilyfeast.com/asian-beef-noodle-soup/