Slow Cooker Ginger-Beef Noodle Soup

"Recipe is by Grace Parisi, posted at foodandwine.com."
 
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photo by Edesia photo by Edesia
photo by Edesia
photo by francoroni photo by francoroni
Ready In:
4hrs 20mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • In a slow cooker, combine the meat with the broth, water, soy sauce, ginger, onion, garlic and star anise. Cover and cook on high for 4 hours, until the meat is tender. Transfer the meat to a plate and let cool slightly. Using 2 forks, pull the meat into thick shreds.
  • Strain the broth, discarding the solids. Return the broth to the cooker. Add the shiitakes, scallions and shredded meat. Cook on high for 15 minutes, until the mushrooms are tender.
  • Meanwhile, bring a large saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain well.
  • Add the noodles to the soup. Serve in deep bowls, passing the sesame or chili oil at the table.

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Reviews

  1. Hubby thought 5 stars, I thought 4, but this is a keeper. I did not strain the onions and ginger out of the broth because I bought cubed stew meat and it was too hard. It actually works out fine to do this, so long as your ginger pieces aren't too big to start with. I couldn't fit the 4 cups of water into my crock pot. I substituted 1/2 tsp Chinese Five Spice Powder for the star anise. I used 16 oz baby bella mushrooms as my store didn't have anything more exotic. I also cooked a box of rice noodles directly in the soup as it was very brothy for my liking. I will make this again!
     
    • Review photo by francoroni
  2. This is a really tasty soup! I used 1/2 tsp Chinese five spice instead of the star anise pod because I didn't have it. I also used cremini instead of shiitakes because my store didn't have them. Very good. I'll definitely be making this soup again. Thanks for posting.
     
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RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
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