BEEF NOODLE SOUP
This is a northern Chinese dish. It comes from Ken Hom's Chinese Cookery published in 1984, one of the Chinese Cook books I like to use. All the recipes come out. I intend to cook this in my slow cooker for a starter at a Chinese dinner party. Use a really cheap cut of meat for this, good cuts of meat will have insufficient flavor and will be too dry.
Provided by wizkid
Categories Clear Soup
Time 6h15m
Yield 2 pints, 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the meat into 2 inch cubes.
- Combine the meat cubes with the other ingredients except the noodles in a large pot.
- Bring the mixture to the boil and then lower the heat to a simmer.
- Skim any scum or fat off the surface for the first 15 minutes.
- Then transfer to the slow cooker and cook for 5 - 6 hours or until the meat is tender.
- Cook the noodles for 3-5 minutes in a pot of boiling hot water.
- Put them in cold water until you are ready to use them.
- When the meat is tender, drain the noodles, put them into the pot and let them warm through.
- Ladle some meat, broth and noodles into individual serving bowls.
Nutrition Facts : Calories 639.6, Fat 33.1, SaturatedFat 12.5, Cholesterol 147.5, Sodium 658.1, Carbohydrate 43.8, Fiber 2.3, Sugar 5.9, Protein 39.7
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