18 Hearty Beef Noodle Soup Delicious Recipes

Venture into the world of comfort food with our roundup of 18 hearty beef noodle soup recipes that promise to warm your soul and satisfy your cravings. Perfect for chilly evenings or when you’re in need of a cozy meal, these dishes blend rich flavors and tender ingredients for the ultimate comfort experience. Dive in and discover your next favorite bowl of goodness!

Classic Taiwanese Beef Noodle Soup

So, you’re craving something hearty, flavorful, and just a bit spicy? Let’s dive into making Classic Taiwanese Beef Noodle Soup, a bowl that’s as comforting as it is delicious.

Ingredients

• 2 lbs beef shank, cut into chunks
• 8 cups water
• 2 tbsp vegetable oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp sugar
• 1 star anise
• 1 cinnamon stick
• 1 tsp Sichuan peppercorns
• 1 tbsp chili bean paste
• 1 lb wheat noodles
• 2 green onions, chopped
• 1 cup bok choy, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 sliced onion and 4 minced garlic cloves, sauté until fragrant, about 2 minutes.
2. Add 2 lbs beef shank chunks to the pot. Brown the beef on all sides, about 5 minutes.
3. Stir in 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar, 1 star anise, 1 cinnamon stick, 1 tsp Sichuan peppercorns, and 1 tbsp chili bean paste. Mix well.
4. Pour in 8 cups water. Bring to a boil, then reduce heat to low. Simmer covered for 2 hours, until the beef is tender.
5. While the soup simmers, cook 1 lb wheat noodles according to package instructions. Drain and set aside.
6. Add 1 cup chopped bok choy to the soup during the last 5 minutes of cooking.
7. Divide the cooked noodles among bowls. Ladle the soup and beef over the noodles. Garnish with 2 chopped green onions.

After simmering for hours, the beef turns melt-in-your-mouth tender, soaking up all the rich, spicy broth. Serve it with a side of pickled mustard greens for an extra crunch and tang.

Spicy Szechuan Beef Noodle Soup

Unbelievably flavorful and just the right amount of heat, this Spicy Szechuan Beef Noodle Soup is your next favorite comfort dish. You’ll love how the rich broth and tender beef come together with those slurp-worthy noodles.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 8 cups water
• 2 tbsp vegetable oil
• 1 tbsp Szechuan peppercorns
• 2 tbsp chili bean paste
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp salt
• 8 oz wheat noodles
• 2 green onions, sliced
• 1 cup bean sprouts

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1 lb beef chuck cubes and sear until browned on all sides, about 5 minutes.
2. Add 1 tbsp Szechuan peppercorns, 2 tbsp chili bean paste, 1 tbsp minced garlic, and 1 tbsp minced ginger to the pot. Stir-fry for 1 minute until fragrant.
3. Pour in 8 cups water, 2 tbsp soy sauce, 1 tbsp sugar, and 1 tsp salt. Bring to a boil, then reduce heat to low. Simmer covered for 1.5 hours until the beef is tender.
4. While the broth simmers, cook 8 oz wheat noodles according to package instructions. Drain and set aside.
5. Once the beef is tender, remove the lid and increase heat to medium. Let the broth simmer uncovered for 10 minutes to slightly reduce.
6. Divide the cooked noodles between bowls. Ladle the hot broth and beef over the noodles.
7. Garnish with 2 sliced green onions and 1 cup bean sprouts before serving.

Lusciously spicy and deeply savory, this soup is a bowl of warmth with a kick. The noodles soak up the broth beautifully, making every bite a delight. Try adding a soft-boiled egg on top for an extra layer of richness.

Vietnamese Pho Bo Beef Noodle Soup

Oh, you’re in for a treat with this Vietnamese Pho Bo Beef Noodle Soup. It’s the ultimate comfort food, packed with rich flavors and tender beef that just melts in your mouth. Perfect for those days when you’re craving something hearty yet refreshing.

Ingredients

• 8 cups beef broth
• 1 lb beef sirloin, thinly sliced
• 8 oz rice noodles
• 1 onion, sliced
• 2 star anise
• 1 cinnamon stick
• 1 tbsp ginger, sliced
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 cup bean sprouts
• 1/2 cup cilantro, chopped
• 1/2 cup green onions, sliced
• 2 lime wedges
• 2 Thai basil sprigs
• 2 jalapenos, sliced

Instructions

1. In a large pot, bring the beef broth to a boil over high heat.
2. Add the onion, star anise, cinnamon stick, and ginger to the pot. Reduce heat to low and simmer for 30 minutes to infuse the broth with flavors.
3. While the broth simmers, prepare the rice noodles according to package instructions, then drain and set aside.
4. After 30 minutes, remove the star anise, cinnamon stick, and ginger from the broth with a slotted spoon.
5. Stir in the fish sauce and sugar until fully dissolved.
6. Divide the cooked noodles among 4 bowls. Top each bowl with raw beef slices.
7. Ladle the hot broth over the beef and noodles. The heat will cook the beef to perfection.
8. Garnish each bowl with bean sprouts, cilantro, green onions, lime wedges, Thai basil, and jalapenos.

Customize your bowl with extra lime or jalapenos for an extra kick. The noodles should be silky, the broth aromatic, and the beef tender. Serve it with a side of hoisin sauce or sriracha for dipping the beef slices.

Japanese Sukiyaki Beef Noodle Soup

Venturing into the world of Japanese comfort food, you’ll find this Sukiyaki Beef Noodle Soup is a game-changer. It’s rich, savory, and surprisingly easy to whip up on a busy weeknight.

Ingredients

• 1 tbsp vegetable oil
• 1 lb thinly sliced beef
• 4 cups beef broth
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 8 oz udon noodles
• 1 cup sliced mushrooms
• 2 green onions, sliced
• 1 egg (optional)

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb thinly sliced beef to the pot, searing for 2 minutes per side until browned. Tip: Don’t overcrowd the pot to ensure even browning.
3. Pour in 4 cups beef broth, 2 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar, stirring to combine.
4. Bring the mixture to a boil, then reduce heat to simmer for 10 minutes to meld flavors.
5. Add 8 oz udon noodles and 1 cup sliced mushrooms to the pot, cooking for 5 minutes until noodles are tender. Tip: Stir occasionally to prevent sticking.
6. Garnish with 2 sliced green onions and, if desired, top with a softly boiled egg. Tip: For the egg, boil for 6 minutes for a runny yolk.

Delight in the tender noodles and rich broth, with the beef adding a hearty depth. Serve it steaming hot, maybe with a side of pickled vegetables for a tangy contrast.

Korean Beef and Radish Noodle Soup

Warm up your kitchen with this comforting Korean Beef and Radish Noodle Soup. It’s a hearty, flavorful dish that’s perfect for any day of the week.

Ingredients

• 1 lb beef brisket, thinly sliced
• 1 large Korean radish, peeled and cubed
• 8 cups water
• 2 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 4 oz Korean wheat noodles
• 2 green onions, sliced
• 1 tsp sesame oil

Instructions

1. In a large pot, combine the beef brisket, radish, water, soy sauce, minced garlic, salt, and black pepper.
2. Bring the mixture to a boil over high heat, then reduce to a simmer. Cover and cook for 1 hour, or until the beef is tender.
3. While the soup simmers, cook the Korean wheat noodles according to package instructions. Drain and set aside.
4. Once the beef is tender, add the cooked noodles to the pot. Simmer for an additional 5 minutes to allow the flavors to meld.
5. Stir in the sliced green onions and sesame oil just before serving.

Make sure to skim off any foam that rises to the top during the initial boiling for a clearer broth. For an extra kick, add a spoonful of Korean red pepper paste when serving. This soup is best enjoyed hot, with the tender beef and radish offering a satisfying contrast to the chewy noodles.

Thai Boat Noodle Soup with Beef

Got a craving for something warm, spicy, and utterly comforting? Thai Boat Noodle Soup with Beef is your go-to dish, packing a punch of flavors that’ll transport you straight to the streets of Bangkok.

Ingredients

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 lb beef sirloin, thinly sliced
• 4 cups beef broth
• 2 cups water
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp chili paste
• 8 oz rice noodles
• 1 cup bean sprouts
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced
• 1 lime, cut into wedges

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3. Add the thinly sliced beef sirloin, cooking for 2-3 minutes until no longer pink.
4. Pour in the beef broth and water, bringing the mixture to a boil.
5. Stir in the soy sauce, fish sauce, sugar, and chili paste, reducing the heat to simmer for 10 minutes.
6. While the soup simmers, cook the rice noodles according to package instructions, then drain.
7. Divide the cooked noodles among serving bowls.
8. Ladle the hot soup over the noodles, ensuring each bowl gets plenty of beef.
9. Top with bean sprouts, cilantro, and green onions.
10. Serve with lime wedges on the side for squeezing over the soup.

Unbelievably rich and aromatic, this soup boasts a perfect balance of spicy, sweet, and savory. The tender beef and chewy noodles make every bite satisfying. Try garnishing with extra chili paste for an added kick!

Chinese Five-Spice Beef Noodle Soup

You’re in for a treat with this Chinese Five-Spice Beef Noodle Soup. It’s the perfect blend of savory, spicy, and sweet, all in one comforting bowl.

Ingredients

• 1 tbsp vegetable oil
• 1 lb beef chuck, cut into 1-inch cubes
• 1 tbsp Chinese five-spice powder
• 4 cups beef broth
• 2 cups water
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 8 oz wheat noodles
• 2 green onions, sliced

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes and sear until browned on all sides, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Sprinkle the Chinese five-spice powder over the beef and stir to coat evenly.
4. Pour in the beef broth and water, then add the soy sauce, brown sugar, garlic, and ginger. Bring to a boil.
5. Reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is tender. Tip: Skim off any foam that rises to the top for a clearer broth.
6. While the soup simmers, cook the wheat noodles according to package instructions. Drain and set aside. Tip: Rinse the noodles under cold water to prevent sticking.
7. Once the beef is tender, remove the ginger slices and adjust the seasoning if necessary.
8. Divide the cooked noodles among bowls, ladle the soup over them, and garnish with sliced green onions.

Delight in the tender beef and aromatic broth that’s packed with flavor. Serve it with a side of chili oil for an extra kick, or enjoy it as is for a comforting meal.

Slow Cooker Beef Noodle Soup

Even on the busiest of days, you deserve a comforting bowl of soup that practically makes itself. This slow cooker beef noodle soup is your ticket to a hearty, flavorful meal with minimal effort.

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 6 cups beef broth
• 2 cups water
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz egg noodles
• 2 tbsp chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Transfer to the slow cooker.
2. In the same skillet, sauté the onion and garlic until softened, about 3 minutes. Add to the slow cooker.
3. Pour the beef broth and water into the slow cooker. Add the carrots, celery, thyme, salt, and pepper. Stir to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender.
5. Add the egg noodles to the slow cooker. Cover and cook on high for 15 minutes, or until the noodles are tender.
6. Stir in the chopped parsley before serving.

Velvety beef and tender noodles swim in a rich, herb-infused broth that’s deeply satisfying. Try topping with a sprinkle of grated Parmesan for an extra layer of flavor.

Quick and Easy Beef Noodle Soup

Busy days call for comforting meals that don’t skimp on flavor. This quick and easy beef noodle soup is your go-to for a hearty, satisfying dish that comes together in no time.

Ingredients

• 1 tbsp olive oil
• 1 lb beef chuck, cubed
• 4 cups beef broth
• 2 cups water
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz egg noodles
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat.
2. Add 1 lb beef chuck, cubed, and brown on all sides, about 5 minutes.
3. Pour in 4 cups beef broth and 2 cups water, then bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes to tenderize the beef.
5. Add 1 cup carrots, sliced, 1 cup celery, chopped, 1 onion, diced, and 2 cloves garlic, minced. Simmer for another 10 minutes.
6. Season with 1 tsp salt and 1/2 tsp black pepper.
7. Stir in 8 oz egg noodles and cook according to package instructions, usually about 8 minutes.
8. Garnish with 2 tbsp fresh parsley, chopped, before serving.

Deliciously rich and comforting, this soup boasts tender beef and perfectly cooked noodles. Serve it with a side of crusty bread for dipping, or add a sprinkle of red pepper flakes for a spicy kick.

Beef and Mushroom Noodle Soup

Let’s face it, there’s nothing quite like a hearty bowl of beef and mushroom noodle soup to warm you up on a chilly evening. You’re going to love how simple it is to throw together, yet how deeply satisfying every spoonful turns out.

Ingredients

• 1 tbsp olive oil
• 1 lb beef chuck, cut into 1-inch cubes
• 1 cup sliced mushrooms
• 4 cups beef broth
• 2 cups water
• 1 cup sliced carrots
• 1 cup sliced celery
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz egg noodles
• 2 tbsp chopped parsley

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in mushrooms, carrots, celery, and garlic. Cook for 3 minutes until vegetables start to soften.
4. Pour in beef broth and water, then add salt and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1 hour until beef is tender. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Add egg noodles and cook for 8 minutes until tender. Tip: Stir occasionally to prevent sticking.
7. Remove from heat and stir in chopped parsley.

Rich in flavor with tender beef and perfectly cooked noodles, this soup is a comforting meal on its own. Try serving it with a sprinkle of extra parsley and a side of crusty bread for dipping.

Beef Noodle Soup with Bok Choy

Venturing into the world of comforting soups, this beef noodle soup with bok choy is a hearty, flavorful dish that’s perfect for any day. You’ll love how the tender beef and crisp bok choy come together in a rich broth, making every spoonful a delight.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 8 cups beef broth
• 2 tbsp vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 4 oz rice noodles
• 2 cups bok choy, chopped
• 2 green onions, sliced

Instructions

1. Heat vegetable oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
2. Add diced onion, minced garlic, and grated ginger to the pot. Cook until the onion is translucent, about 3 minutes.
3. Pour in beef broth, soy sauce, brown sugar, and sesame oil. Bring to a boil, then reduce heat to low. Simmer for 1.5 hours, or until the beef is tender. Tip: Skim off any foam that rises to the top for a clearer broth.
4. Add rice noodles and chopped bok choy to the pot. Cook for 5 minutes, or until noodles are tender and bok choy is wilted. Tip: Stir occasionally to prevent noodles from sticking together.
5. Garnish with sliced green onions before serving.

Absolutely, the soup boasts a perfect balance of savory and slightly sweet flavors, with the beef meltingly tender and the bok choy adding a fresh crunch. Serve it with a side of chili oil for those who like a bit of heat.

Beef Noodle Soup with Star Anise

Hey, you know those days when you crave something warm, comforting, but still packed with flavor? This beef noodle soup with star anise is your answer. It’s hearty, aromatic, and just the thing to lift your spirits.

Ingredients

• 1 tbsp vegetable oil
• 1 lb beef chuck, cut into 1-inch cubes
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 star anise
• 4 cups beef broth
• 2 cups water
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 8 oz wheat noodles
• 2 green onions, sliced
• 1 cup spinach leaves

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes and sear until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Add the onion, garlic, ginger, and star anise to the pot. Cook until the onion is translucent, about 3 minutes.
4. Pour in the beef broth and water, then stir in the soy sauce and brown sugar. Bring to a boil.
5. Reduce the heat to low, cover, and simmer for 1.5 hours until the beef is tender. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Add the wheat noodles to the pot and cook according to package instructions, usually about 8 minutes.
7. Stir in the spinach leaves and cook until just wilted, about 1 minute. Tip: Adding the spinach last keeps its color vibrant.
8. Ladle the soup into bowls and garnish with sliced green onions.

Unbelievably tender beef meets the subtle licorice hint of star anise in this soup. The noodles soak up all that rich broth, making every bite a delight. Try topping it with a soft-boiled egg for an extra layer of yum.

Beef Noodle Soup with Ginger and Lemongrass

Mmm, there’s nothing like a warm bowl of beef noodle soup to soothe the soul, especially when it’s packed with the zesty flavors of ginger and lemongrass. You’re going to love how simple yet flavorful this dish is, perfect for those cozy nights in.

Ingredients

• 1 tbsp vegetable oil
• 1 lb beef chuck, cut into 1-inch cubes
• 4 cups beef broth
• 2 cups water
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 1-inch piece ginger, sliced
• 2 tbsp fish sauce
• 1 tbsp sugar
• 8 oz rice noodles
• 2 green onions, sliced
• 1 lime, cut into wedges

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes and sear until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Pour in the beef broth and water, then add the lemongrass and ginger. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1.5 hours until the beef is tender. Tip: Skim off any foam that rises to the top for a clearer broth.
5. Stir in the fish sauce and sugar, then adjust the heat to maintain a gentle simmer.
6. Cook the rice noodles according to package instructions, then drain and divide among bowls. Tip: Rinse the noodles under cold water to prevent sticking.
7. Ladle the hot soup over the noodles, then garnish with green onions and serve with lime wedges on the side.

Every bite of this soup is a delightful mix of tender beef, fragrant broth, and chewy noodles. Try adding a handful of fresh herbs like cilantro or Thai basil for an extra burst of flavor.

Beef Noodle Soup with Cilantro and Lime

Even if you’re not a soup person, this Beef Noodle Soup with Cilantro and Lime will change your mind. It’s hearty, flavorful, and just the thing for a chilly evening.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 8 cups beef broth
• 2 tbsp vegetable oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 lime, juiced
• 8 oz rice noodles
• 1/2 cup cilantro, chopped
• 1 jalapeño, sliced (optional)

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the beef cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove the beef and set aside. In the same pot, add the onion, garlic, and ginger. Cook until soft, about 3 minutes.
4. Return the beef to the pot. Add the beef broth, soy sauce, and fish sauce. Bring to a boil, then reduce heat to low. Simmer for 1.5 hours, or until the beef is tender.
5. While the soup simmers, cook the rice noodles according to package instructions. Drain and set aside. Tip: Rinse the noodles under cold water to prevent sticking.
6. Once the beef is tender, stir in the lime juice. Taste and adjust seasoning if necessary.
7. Divide the noodles among bowls. Ladle the soup over the noodles. Top with cilantro and jalapeño slices if using. Tip: For extra flavor, let the soup sit for 10 minutes before serving.

Zesty lime and fresh cilantro brighten up the rich, savory broth, while the tender beef and chewy noodles make every bite satisfying. Serve with extra lime wedges on the side for those who love a tangy kick.

Beef Noodle Soup with Bean Sprouts and Basil

Unbelievably comforting and packed with flavor, this beef noodle soup is your next go-to meal. You’ll love how the bean sprouts add crunch and the basil brings a fresh kick.

Ingredients

• 1 lb beef chuck, thinly sliced
• 8 cups beef broth
• 2 cups bean sprouts
• 1 cup fresh basil leaves
• 8 oz rice noodles
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 1 tbsp vegetable oil

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.
2. Add beef slices to the pot, cook until no longer pink, about 3 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Pour in beef broth, soy sauce, fish sauce, and sugar. Bring to a boil, then reduce heat to simmer for 20 minutes.
4. While the soup simmers, cook rice noodles according to package instructions. Drain and set aside. Tip: Rinse noodles under cold water to prevent sticking.
5. Add bean sprouts to the soup, cook for 2 minutes until slightly softened but still crunchy.
6. Divide noodles among bowls, ladle the hot soup over them. Tip: Garnish with fresh basil leaves right before serving to keep them vibrant.

Now, the soup boasts a rich broth with tender beef, while the noodles and sprouts offer a delightful contrast. Try squeezing a lime wedge over the top for an extra zing.

Beef Noodle Soup with Carrots and Celery

After a long day, there’s nothing like a bowl of hearty beef noodle soup to warm you up. This version, packed with carrots and celery, is both comforting and easy to whip up.

Ingredients

• 1 tbsp olive oil
• 1 lb beef stew meat, cubed
• 4 cups beef broth
• 2 cups water
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz egg noodles

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb beef stew meat and brown on all sides, about 5 minutes, to lock in flavors.
3. Pour in 4 cups beef broth and 2 cups water, then bring to a boil.
4. Reduce heat to low, cover, and simmer for 1.5 hours until the beef is tender.
5. Add 1 cup carrots, 1 cup celery, and 2 cloves minced garlic to the pot.
6. Season with 1 tsp salt and 1/2 tsp black pepper, then simmer uncovered for 15 minutes.
7. Tip: Stir occasionally to ensure even cooking of the vegetables.
8. Add 8 oz egg noodles and cook for 8 minutes, or until noodles are al dente.
9. Tip: Avoid overcooking the noodles to keep them from getting mushy.
10. Remove from heat and let sit for 5 minutes before serving.
11. Tip: This resting time allows the flavors to meld together beautifully.

Mmm, the tender beef and soft noodles soak up the rich broth, while the carrots and celery add a fresh crunch. Serve it with a sprinkle of fresh herbs or a side of crusty bread for an extra cozy meal.

Beef Noodle Soup with Shitake Mushrooms

Hey there! If you’re craving something hearty and flavorful, this beef noodle soup with shitake mushrooms is just the ticket. It’s a comforting bowl that’s perfect for any day, especially when you need a little warmth and umami in your life.

Ingredients

• 1 tbsp olive oil
• 1 lb beef chuck, cut into 1-inch cubes
• 1 cup sliced shitake mushrooms
• 4 cups beef broth
• 2 cups water
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz egg noodles
• 2 green onions, sliced

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes and brown on all sides, about 5 minutes total. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in shitake mushrooms and garlic, cooking for 2 minutes until fragrant.
4. Pour in beef broth and water, then add soy sauce, salt, and black pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1.5 hours until beef is tender. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Add egg noodles and cook according to package instructions, usually about 8 minutes. Tip: Stir occasionally to prevent sticking.
7. Garnish with sliced green onions before serving.

Now, this soup is all about the rich, deep flavors and the tender beef that just falls apart. The shitake mushrooms add an earthy note that’s hard to resist. Serve it with a side of crusty bread to soak up every last drop of that delicious broth.

Beef Noodle Soup with Green Onions and Chili Oil

Venturing into the world of comforting bowls, this beef noodle soup is a game-changer for your weeknight dinners. It’s hearty, flavorful, and comes together with minimal fuss, thanks to the magic of green onions and chili oil.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 8 cups water
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 inch ginger, sliced
• 2 tbsp soy sauce
• 1 tbsp chili oil
• 4 green onions, sliced
• 8 oz wheat noodles
• 1 tsp salt

Instructions

1. Heat vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add beef cubes to the pot, searing on all sides until browned, about 5 minutes total. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Stir in garlic and ginger, cooking until fragrant, about 30 seconds.
4. Pour in water and soy sauce, bringing the mixture to a boil. Then, reduce heat to low, cover, and simmer for 1.5 hours until the beef is tender.
5. While the soup simmers, cook wheat noodles according to package instructions, then drain and set aside. Tip: Rinse noodles under cold water to prevent sticking.
6. Once the beef is tender, stir in chili oil and salt, adjusting to taste.
7. Divide cooked noodles among bowls, ladle the soup over, and garnish with green onions. Tip: For extra heat, drizzle additional chili oil on top before serving.

What makes this soup stand out is the tender beef paired with the slight kick from the chili oil, all balanced by the freshness of green onions. Serve it with a side of pickled vegetables for an extra layer of flavor.

Conclusion

Great news for beef noodle soup lovers! Our roundup of 18 hearty recipes offers something for every taste, from classic comforts to creative twists. We hope these dishes inspire your next cozy meal. Don’t forget to try your favorites, leave a comment sharing which recipe you loved most, and pin this article on Pinterest to spread the warmth. Happy cooking!

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