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Asian Beef Noodle Soup

Asian Beef Noodle Soup
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A comforting, soul-warming Asian beef noodle soup featuring tender beef short ribs simmered in a fragrant broth of cinnamon, star anise, and toasted spices. This dish balances deep, savory flavors with the fresh crunch of bean sprouts and herbs, making it a perfect, nourishing meal for any occasion. Simple to prepare, the long simmer time creates a rich foundation that tastes like a professional noodle shop masterpiece.

Ingredients

Scale

1.5 kg beef short ribs
2 onions (one for broth, one thinly sliced for topping)
2 tablespoons coriander seeds
2 tablespoons fennel seeds
3–4 whole cloves
4 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon black pepper powder
1 small cinnamon quill
2 star anise
400g rice noodles
300g fresh bean sprouts
2 cups fresh coriander, chopped
1 fresh lemon, cut into wedges
2.5 liters water

Instructions

Toast the coriander seeds, fennel seeds, cloves, cinnamon quill, and star anise in a dry pot over medium heat until aromatic.
Add 2.5 liters of water to the pot and bring to a boil.
Add the beef short ribs and one onion to the pot, then reduce to a gentle simmer for 2 to 3 hours until the beef is very tender.
Skim any impurities from the surface of the broth periodically.
Stir in the fish sauce, sugar, and black pepper.
Soak rice noodles in warm water according to package directions until tender, then drain.
Divide cooked noodles into serving bowls and arrange tender beef and sliced raw onion on top.
Ladle the hot, aromatic broth over the bowls.
Serve hot with fresh bean sprouts, chopped coriander, and a squeeze of fresh lemon.

Notes

You can prepare the broth well in advance and freeze it for quick meals. The soup stays fresh in the refrigerator for up to 3 days. Ensure the noodles are not overcooked by soaking them just before serving.

Nutrition

Find it online: https://paulakitchen.com/asian-beef-noodle-soup/