Step-by-Step Guide to Make Favorite Asian Beef and Mushroom Noodle Soup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, asian beef and mushroom noodle soup. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Asian Beef and Mushroom Noodle Soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Asian Beef and Mushroom Noodle Soup is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have asian beef and mushroom noodle soup using 17 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Asian Beef and Mushroom Noodle Soup:

1. Get 2 lb Beef round - sliced thin
2. Make ready 10 oz Shitake Mushrooms rough chopped
3. Prepare 1 medium Onion diced
4. Get 3 Serrano peppers diced. or any pepper of your choice and heat preference
5. Get 2 large Carrots shredded
6. Take 1/2 head Green Cabbage Chopped
7. Get 4 tsp Ginger paste
8. Make ready 4 tsp Garlic Paste
9. Take 1 cup Soy Sauce
10. Take 8 cup Beef Broth
11. Prepare 2 cup Water
12. Take 7 oz Udon Noodles
13. Take 4 tbsp Canola Oil as needed
14. Make ready 2 tsp Sesame Oil
15. Make ready 1 tsp Ground Pepper
16. Take 1 Salt to taste
17. Get 1 Green Onion chopped for garnish

Instructions to make Asian Beef and Mushroom Noodle Soup:

1. In a soup pot Heat 2 Tablespoons of Canola and 1 teaspoon of sesame oil
2. Prepare the beef. I like it thinly sliced and cut into 1 inch squares.
3. Add the beef to the hot oil. Add half the ginger paste and half the garlic paste, 2 teaspoons each. Cook until the beef is browned. Remove beef to a plate.
4. Prepare vegetables.
5. Add more canola oil to pot if needed and add the onions, carrots, and peppers. Saute until the onions are translucent. About 2 minutes.
6. Add the other half of ginger paste and garlic paste and stir. Add the cabbage and mushrooms and stir. Cook the vegetables until the cabbage softens about 5 minutes.
7. Add the beef back to the pot and stir. Add the soy sauce stir. Scraping the bottom of the pan.
8. Add the beef stock and water and stir to combine. Bring to a simmer and let cook for about 30 minutes to an hour. Taste and add salt to taste.
9. Cook the noodles in a separate pot using directions on the package. I cook mine just until they're almost fully cooked. Drain and rinse in cold water to stop cooking. Add the noodles to the soup when you're ready to eat.
10. Serve and enjoy. Garnish with fresh chopped green onions. I also added siracha to mine for a little spice.

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