Quick Beef Noodle Soup Food

QUICK BEEF PHO

Steps:

• For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
• Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
• For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
• Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.

QUICK ASIAN BEEF NOODLE SOUP

Steps:

• Brown meat in a large skillet. Drain off fat, and rinse meat using a colander.
• Transfer meat to a large cooking pot. Stir in onion, garlic, and ginger. Add water, and bring soup to a boil. Stir in bok choy. Reduce heat ,and simmer for about 3 minutes.
• Stir in noodles. Simmer 3 minutes longer, or until bok choy and onions are crisp tender and noodles are soft. Stir in seasoning packets, oil, and soy sauce.

Steps:

• Cook beef in pot on stove top over medium heat until cooked through (medium rare to medium, depending on your preference).
• Add beef broth to beef and bring to a boil over medium-high, then add ramen noodles.
• Boil for 1 minute until noodles start to separate, then separate further with a fork. Add all remaining ingredients.
• Reduce to medium- low heat. Simmer for 10 minutes. Remove from heat.
• Garnish with additional cilantro, green onion and lime wedges, if desired

QUICK AND EASY CHINESE NOODLE SOUP

Steps:

• In a large saucepan, heat the chicken stock and bring to a boil.
• Add the green onions, Bok Choy or Chinese greens, soy sauces, oyster sauce & the noodles.
• Reduce the heat and cook according to noodle package instructions (just until tender). Serve hot

QUICK ITALIAN BEEF NOODLE SOUP

Steps:

• Brown beef and onion; drain.
• Mix together browned beef and onion, tomatoes, broth, vegetables and seasonings in a Dutch oven or soup kettle.
• Bring to a boil; add noodles.
• Reduce heat to medium-low; cover and cook for 10-15 minutes or until noodles are done.
• Serve in bowls topped with grated Parmesan cheese (opt.).

BEEF NOODLE SOUP

Steps:

• Add oil to a large pot or dutch oven on high heat.
• Season beef with salt and pepper.
• Add to the pot and sear on all sides, about 8-10 minutes.
• Add in the onions and cook for 4-5 minutes, until translucent.
• Add in beef broth and thyme and bring to a boil, then reduce to low heat.
• Cook, uncovered, for 1 hour.
• Add in the egg noodles, celery and carrots, stir well and cook for 15 minutes until pasta is tender.
• Serve immediately (the noodles will continue to absorb the soup as it sits).

QUICK BEEF AND NOODLES

Steps:

• Cook noodles according to package directions. In a large skillet, saute mushrooms and onion in oil until tender. Add broth, roast beef and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain noodles; stir into skillet. If desired, top with sour cream and parsley.

GROUND BEEF NOODLE SOUP

Steps:

• Brown the ground beef in a large pot or Dutch oven over medium-high heat, and season with sea salt and pepper
• Stir in garlic and onion, and cook until slightly soft
• Add remaining ingredients, except egg noodles, cover, and cook over high heat until soup starts to boil
• Reduce heat, and simmer for about 15 minutes, or until carrots and celery are tender
• Stir in egg noodles, and cook until noodles are done

BEEF NOODLE SOUP

Steps:

• In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
• Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

QUICK BEEF NOODLE SOUP

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink.
• Drain.
• Stir in V8 juice, soup mix, contents of ramen seasoning packet and mixed vegetables.
• Bring to a boil.
• Reduce heat; simmer, uncovered, for 6 minutes or until vegetables are tender.
• Return to a boil.
• Stir in ramen noodles.
• Cook for 3 minutes or until ramen is tender.
• To freeze: Place in a rigid container and freeze.
• To heat: Thaw, place in a saucepan and stir until heated through.

QUICK AND EASY BEEF AND RICE NOODLE SOUP

Steps:

• Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes.
• Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer.
• Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.