Beef Noodle Soup Recipe Chinese

This beef noodle soup recipe Chinese is made with beef chuck roast, water, Red Boat fish sauce, coconut aminos, Diamond Crystal kosher salt, dried shiitake mushrooms, fresh ginger, garlic, scallions, baby bok choy, toasted sesame oil, and spiralized zucchini. This hearty beef noodle soup recipe creates a delicious and comforting dinner that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people.

Beef Noodle Soup Recipe Chinese Ingredients

• 2 pounds beef chuck roast, cut into 1½ inch cubes
• 8 cups water
• 2 tablespoons Red Boat fish sauce
• 3 tablespoons coconut aminos, divided
• 1 tablespoon Diamond Crystal kosher salt
• 4 dried shiitake mushrooms
• 2-inch piece fresh ginger, peeled and cut into thin coins
• 3 garlic cloves, smashed
• 4 scallions, divided
• 1 pound baby bok choy, cut lengthwise in half or quarters
• ½ teaspoon toasted sesame oil
• 1½ pounds zucchini, spiralized

Beef Noodle Soup Recipe Chinese Instructions

1. Place the beef chunks into the metal insert of an Instant Pot. Add the water, fish sauce, 2 tablespoons of coconut aminos, 1 tablespoon of Diamond Crystal kosher salt, shiitake mushrooms, ginger slices, and smashed garlic cloves. Cut two of the scallions into three pieces each and add them in.
2. Thinly slice the remaining two scallions and reserve them for garnish.
3. Lock the lid of the Instant Pot and program it to cook for 35 minutes under high pressure. Allow the pressure to release naturally once the cooking is complete.
4. While the beef soup is cooking, bring a pot of water to a boil and add a large pinch of salt.
5. Once the water is boiling, add the baby bok choy and cook for 1 to 2 minutes or until tender-crisp. Remove the bok choy with a slotted spoon and set aside.
6. When the beef soup is ready, open the Instant Pot and discard the ginger, garlic, and scallion pieces.
7. Remove the shiitake mushrooms. Cut off and discard the stems, then slice the mushroom caps and set aside.
8. Use a slotted spoon to transfer the stewed beef to a bowl. Toss the meat with the remaining tablespoon of coconut aminos.
9. Add the toasted sesame oil to the beef soup. Taste the soup and adjust the seasoning if necessary.
10. To serve, divide the spiralized zucchini among six soup bowls. Ladle the hot broth over the zucchini noodles.
11. Top each bowl with the seasoned beef, sliced shiitake mushrooms, and cooked bok choy. Scatter the sliced scallions on top and enjoy!

Recipe Tips

• Sear the Beef: For added depth of flavor, sear the beef chunks in a bit of oil on the “Sauté” setting of the Instant Pot before adding the other ingredients. This will create a richer, more robust broth.
• Use Fresh Ingredients: Fresh ginger, garlic, and scallions will enhance the flavor of the soup. Avoid using powdered or dried versions as they may not provide the same intensity of flavor.
• Adjust the Salt: Taste the soup before serving and adjust the salt to your preference. If it needs more saltiness, add a bit more fish sauce or soy sauce.

How To Store Beef Noodle Soup Recipe Chinese

Refrigerate: Cool the beef noodle soup completely. Then, either cover the soup pot with plastic wrap or transfer the soup to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the soup. First, let the soup cool completely. Then, transfer it to a freezer-safe container or freezer bag, ensuring it is tightly sealed. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How To Reheat Leftover Beef Noodle Soup Recipe Chinese

On The Stovetop: Pour the leftover soup into a pot and heat over medium heat. Stir occasionally until the soup is hot all the way through, about 10-15 minutes.

In The Microwave: Place a portion of the soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In The Instant Pot: Use the “Sauté” function to reheat the soup. Add the leftover soup to the Instant Pot and set it to “Sauté.” Stir occasionally until the soup is heated through, about 5-10 minutes.

What To Serve Beef Noodle Soup Recipe Chinese

Beef noodle soup recipe Chinese pairs well with steamed rice, pickled vegetables, spring rolls, and dumplings. It also can be served alongside a side salad, kimchi, edamame, and Chinese steamed buns for better savoring of the meal.

Frequently Asked Questions

Can I use a different cut of beef for this recipe?

Yes, you can use other cuts of beef such as brisket or shank. Just ensure that the beef is cut into 1½ inch cubes for even cooking.

Can I substitute the zucchini noodles with regular noodles?

Absolutely! You can use regular noodles such as rice noodles, egg noodles, or even spaghetti as a substitute for zucchini noodles. Cook the noodles according to the package instructions and add them to the soup.

Is there a way to make this soup spicier?

Yes, you can add a few slices of fresh chili peppers or a teaspoon of chili paste to the soup while it cooks. Adjust the amount based on your spice preference.

Try more recipes:

• Crock Pot Potato Soup
• Chicken of the Woods Soup Recipe
• Bob Evans Beef Vegetable Soup recipe