While I eat soup all year round, it certainly feels like soup season right now.
I have a really tasty Asian inspired soup that will warm you inside and out. This rich beef noodle soup is both sweet and spicy. The beef broth is flavored with cinnamon sticks, Gochujang paste, fresh garlic and ginger, fennel seeds, soy sauce, rice vinegar and honey. The beef is hearty but tender and bok choy, carrots and shiitake mushrooms complete this incredibly delicious winter soup.
I love the uniqueness of adding cinnamon sticks to the beef stock. A touch of honey really softens the flavors, too.
But if you want your soup a little more on the spicy side, just add more Gochujang paste or Sriracha sauce.
There are so many great elements to this hearty soup.
- The beef braises in the broth for an hour and a half and becomes so very tender.
- The broth is rich and complex. Sweet, beefy, tangy and spicy.
- Udon noodles. Need I say more? I could eat a bowl of them on their own!
- Flavorful veggies: bok choy, shredded carrots, spring onions and shiitake mushrooms.
This soup is perfect if you need to feed a crowd. But it also freezes well. So go ahead and make a big batch today!
I hope you know you’re capable, brave and significant, even when it feels like you’re not.
- 1 teaspoon of sesame oil
- 3 cinnamon sticks
- 5 large scallions cut into 1 inch pieces
- 6 cloves of garlic, minced
- 2 Tablespoons of fresh grated ginger
- 2 teaspoons of fennel seeds
- 1 Tablespoon of Gochujang paste
- 4 cups of low salt beef broth
- 7 cups of water
- ½ cup of low sodium soy sauce
- ¼ cup of rice vinegar
- 3 pounds of beef chuck, trimmed and cut into 1 inch pieces
- 10 ounces of udon noodles
- 1½ pounds of bok choy, washed, trimmed and cut into 1 inch pieces
- ½ cup of shredded carrots
- 1 ounce of dried shiitake mushrooms
- 1 Tablespoon of honey
- Bunch of cilantro for garnish
- Heat the oil in a large heavy soup pot or dutch oven over medium heat.
- When the oil is hot, add the cinnamon sticks, scallions, garlic, ginger, fennel seeds, and Gochujang paste.
- Cook while stirring, for 1-2 minutes.
- Add the water, beef broth, soy sauce, honey and vinegar.
- Bring to a boil over high heat.
- Add the meat and reduce to a simmer.
- Simmer and cook, partially covered for 1½ hours, or until the meat is tender.
- Right before the soup is done, cook the udon noodles, separately, according to package directions.
- While the noodles are cooking, add the bok choy, carrots and shiitake mushrooms to the soup.
- Drain the noodles and stir them into the soup.
- Serve immediately and garnish with cilantro if desired.