Best 3 Spicy Soup With Noodle And Beef Recipes
Indulge in a tantalizing culinary journey with our Spicy Soup with Noodle and Beef, a symphony of flavors that will awaken your senses. This delectable soup is a harmonious blend of aromatic spices, tender beef, and springy noodles, simmered together to create a heartwarming and satisfying meal.
Enticing aromas of ginger, garlic, and lemongrass fill the air as the soup simmers, while the rich flavors of soy sauce, oyster sauce, and fish sauce dance on your palate. The tender beef melts in your mouth, adding a delightful textural contrast to the springy noodles that soak up the flavorful broth.
This versatile dish can be easily customized to suit your preferences. For those who prefer a vegetarian option, tofu or vegetables can be substituted for the beef. Feeling adventurous? Add a dash of chili oil or sambal oelek to give the soup an extra kick.
Accompanying this main attraction are two additional delectable recipes that will leave you craving for more. Treat yourself to the classic Wonton Soup, a comforting broth filled with succulent wontons and vibrant vegetables. Or dive into the hearty Beef Noodle Soup, a Vietnamese specialty that boasts tender beef, flavorful broth, and slurp-worthy noodles.
Whether you're seeking a spicy kick or a comforting embrace, our collection of recipes has something for every palate. Let your taste buds embark on an unforgettable journey as you explore the depths of flavor in our Spicy Soup with Noodle and Beef, Wonton Soup, and Beef Noodle Soup.
TAIWANESE SPICY BEEF NOODLE SOUP
A classic Taiwanese/Chinese dish! Tons of flavor and spice! One of my favorite noodle dishes of all time in a slow-cooker version. A bowl of this in the winter evenings will warm you right up!
Provided by jhuang0125
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 8h40m
Yield 8
Number Of Ingredients 18
Steps:
- Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
- Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder.
- Cook on Low for 8 to 9 hours.
- Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.
- Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain.
- Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 41.5 g, Cholesterol 62.6 mg, Fat 22 g, Fiber 2.9 g, Protein 27 g, SaturatedFat 7.2 g, Sodium 2366.1 mg, Sugar 11.5 g
SPICY NOODLE SOUP WITH MUSHROOMS AND HERBS
Sautéed mushrooms lend extreme and surprising depth of flavor to this clean, spicy noodle soup, which also happens to be vegan. With the addition of soy sauce, the broth takes on an almost beefy flavor; the vinegar helps to perk it right back up for a nearly hot and sour flavor profile. For the best (and most interesting) results, try to seek out a mix of mushrooms for a variety of flavors and textures.
Provided by Alison Roman
Categories weekday, noodles, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
- Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
- Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like.
- Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
- To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 9 grams, Carbohydrate 70 grams, Fat 12 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 1159 milligrams, Sugar 9 grams
SPICY SOUP WITH NOODLE AND BEEF
I never use to be a big soup fan. But I am now converted. I love thai soups, they have so much flavor and textures. This is one of my husbands favorite soups. Try it see if you'll like it...bet you will.
Provided by Baby Kato
Categories Stocks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Add the stock to a large pot and bring to a rapid boil, then reduce heat and allow to simmer.
- Heat the oil in a large skilled and add a third of the noodles and cook until they puff up. Doesn't take very long, watch carefully so it doesn't burn.
- Remove the noodles from the skillet, drain on paper towels and set aside until needed.
- Keep only 2 tbsp of oil and add the shallots, garlic and ginger and stir fry for 1 minute.
- Next add the beef and curry and fry for 4 minutes, until tender.
- Now add the beef, the uncooked noodles, soya sauce, fish sauce, lime juice and cilantro to the pot of stock and simmer 5 minutes.
- Serve garnished with the fried rice noodles.
Nutrition Facts : Calories 756.3, Fat 74.3, SaturatedFat 12.9, Cholesterol 5.3, Sodium 3507.4, Carbohydrate 16, Fiber 2.6, Sugar 1, Protein 10.5
Tips:
- Choose the right noodles: For this spicy soup, it's best to use a type of noodle that will hold up well in the broth. Some good options include ramen noodles, udon noodles, or soba noodles.
- Use fresh vegetables: Fresh vegetables will give your soup the best flavor and texture. If you don't have fresh vegetables on hand, you can use frozen vegetables, but be sure to thaw them before adding them to the soup.
- Don't be afraid to adjust the spice level: This recipe calls for a medium level of spiciness, but you can adjust it to your own taste. If you like things spicy, add more chili peppers or red pepper flakes. If you prefer a milder soup, use less chili peppers or omit them altogether.
- Serve with your favorite toppings: This spicy soup is delicious on its own, but it's even better when served with your favorite toppings. Some good options include green onions, cilantro, lime wedges, and sriracha sauce.
Conclusion:
This spicy soup with noodle and beef is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. It's also a great way to use up leftover beef. With its flavorful broth, tender beef, and slurpable noodles, this soup is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this spicy soup a try.
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