Fireman Bobs Noodles And Short Ribs Soup My Way Food

SLOW COOKER SPICY SHORT-RIB NOODLE SOUP

Steps:

• Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. (See how-to photo.) Put the ribs in the slow cooker.
• Whisk together the broth, soy, sugar, ginger, chile paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on HIGH for 6 hours.
• About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.
• Skim any fat that may collect on top of the beef broth and discard.
• Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chile paste, if desired.

MUSHROOM & SHORT RIB NOODLE SOUP

Steps:

• In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, garlic and ginger and allow to cook until the onion is transparent. Take care not to brown the garlic. Add the mushrooms and stir, cooking until the mushrooms are tender and wilted. Add the stock and bring to a boil over high heat. Lower to a simmer. Season the broth to taste with salt and pepper.
• Meanwhile, bring a large pot of water to a boil. Salt the water and cook the noodles until just tender. Drain and set aside.
• Add the beef to the broth. As the slices of meat cook, you may wish to skim any foam off the top of the stock for a more clear soup. Add the greens (spinach, kale, bok choy. mustard greens, etc. all work).
• To serve, divide the noodle soup into bowls. Garnish with chives or scallions, a drop or two of sesame oil, and if you want a little heat, some chili oil. Serve hot and enjoy!

SHORT RIB SOUP

Steps:

• Drain beans, reserving liquid; set beans aside. Place the liquid in a Dutch oven or soup kettle; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until the meat is tender. , Remove meat from bones; discard bones. Cut the meat into bite-size pieces and return to kettle. Add beans and cook for 10 minutes or until heated through. Discard bay leaf before serving.

CHINESE BEEF NOODLE SOUP

Steps:

• In a heavy kettle (at least 5 quarts) combine short ribs, water, soy sauce, Scotch, and sugar and bring to a boil. Reduce to a simmer and skim froth. Add gingerroot, 5 scallions, flattened with the side of a large knife, garlic, cinnamon, aniseed, and pepper flakes and simmer, covered, 2 hours, or until rib meat is tender. Let ribs cool, uncovered, in broth 30 minutes and transfer with a slotted spoon to a cutting board. Chop meat, discarding fat and bones.
• Strain broth through a fine sieve into a large saucepan and add chopped meat. If finishing and serving soup immediately, spoon off fat. For best results, chill soup, covered, overnight and discard fat.
• Add turnips and simmer, covered 10 minutes. Add noodles and simmer, covered, stirring occasionally, until tender, about 7 minutes. Soup may be prepared up to this point 2 days ahead (cool uncovered before chilling covered). Reheat gently.
• Slice remaining 3 scallions thin and stir into soup. Stir in sesame oil (if using).

CROCK POT SHORT RIBS 'N NOODLES

Steps:

• Put short ribs on a broiler pan and broil until well browned to remove excess fat.
• Put ribs in crock pot.
• In a medium skillet, melt butter and saute onion until golden, pour in ketchup, soy sauce, vinegar and brown sugar.
• Heat until blended.
• Pour over ribs.
• Cover, cook on low 8 hours.
• Cook noodles per package directions.
• Serve ribs over noodles.