Steps to Prepare Super Quick Homemade Asian Beef and Mushroom Noodle Soup

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, asian beef and mushroom noodle soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Asian Beef and Mushroom Noodle Soup is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Asian Beef and Mushroom Noodle Soup is something that I have loved my entire life.

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

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

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

Steps 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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