Ingredients
Scale
- 1 lb beef stew meat, cut into chunks
- 8 oz fresh noodles or udon
- 4 cups beef broth
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
- Fresh green onions, chopped for garnish
Instructions
- In a large pot, heat sesame oil over medium heat. Add beef chunks and brown on all sides, about 5 minutes.
- Add chopped onion and garlic, cook until fragrant, about 2 minutes.
- Pour in beef broth, soy sauce, salt, and pepper. Bring to a boil, then reduce heat to simmer for 1 hour until beef is tender.
- Add sliced carrots and celery; cook for another 10 minutes.
- Meanwhile, cook noodles separately according to package instructions. Drain and set aside.
- Add cooked noodles to the soup, stir well, and heat through for 5 minutes.
- Serve hot, garnished with chopped green onions.
Notes
- Use fresh or dried noodles based on preference.
- For extra flavor, add a splash of rice vinegar or a dash of chili oil.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg