Asian Beef Noodle Soup – Frugal Hausfrau

My Asian Beef Noodle Soup is one of my faves! It’s nothing authentic, but it’s downright craveable and jumping with flavors so complex, you’d think it took hours to make rather than minutes.

 

If you follow me (and if you don’t, I’d love it if you did!), you hafta to know that I love me some soup! Admittedly, I have a lot of favorites, but this one ranked top 10 off the bat. I get a little craving clench when it crosses my mind.

About Asian Beef Noodle Soup:

This soup has it all. A deeply flavorful umami-based broth, an array of veggies, and, of course, noodles for heartiness. The beef is simply Shaved Beef, tossed in at the end to just barely cook through.

It’s 35 to 45 minutes to toss together, requires no skill, and very little spend (especially if you have an array of Asian condiments in your pantry and fridge.) It tastes like it’s simmered away on a back burner for ages.

Making Asian Beef Noodle Soup:

This soup is fast and easy, and except for a little chopping of the vegetables, doesn’t take much longer to make than the time it takes to cook the noodles.

A word of caution: make sure to use a beef broth you like; I’ve had some recently that have been vile! That being said, all the condiments will jazzes things up.

• The fish sauce and hoisin (or oyster sauce) add deep umami flavors and richness. If you’ve never used fish sauce, it’s kind of like Worcestershire, in a way, which is made with anchovies, but you’d never guess it. It’s fermented and keeps for ages.
• Rice Vinegar (also called Rice Wine Vinegar) is a staple; it adds brightness to the soup.
• There are two types of Soy; if you don’t have dark or mushroom soy on hand, there’s a substitute in the recipe. The dark soy is deeper, richer, and has a faint sweetness.
• If you follow the tag for any ingredient, you’ll find other recipes to use it in.

Substitute/Make it Your Own:

• Feel free to leave out or add in any appropriate vegetables to the soup. Just allow them to cook as needed.
• I’ve already mentioned that udon noodles can be replaced with linguine or fettuccine. I haven’t tried Ramen noodles, but why not?

The Steak for Asian Beef Noodle Soup:

This soup uses shaved steak, very thinly sliced beef sold fresh or frozen. Packages come in various sizes, usually 12 to 14 ounces. Often, the packaging doesn’t state what cut of beef is used, although the pricier versions are usually rib-eye.

This is an item I don’t generally buy unless the price is great. I used it recently in my Garlic Steak Bahn Mi. It’s often used in Philly Steaks and French Dips.

If a substitute is needed:

• A good option is thinly sliced sirloin; freeze for 20 minutes before slicing thinly across the grain.
• Very rare deli beef, sliced to about 1/8″ can be used.

The steak is easier to work with when cold. Follow the directions in the recipe to prevent clumping and be patient!

Leftover Asian Beef Noodle Soup:

Store in the refrigerator, tightly covered, for four to five days. Noodles can continue to absorb liquid, so when reheating in the microwave or stovetop, additional broth or water may be needed.

Leftovers can also be frozen. Thaw overnight and reheat in the microwave or on the stovetop adding a little additional broth or water if needed.

Other Beef Soups You Might Like:

 

Saving Money on Groceries:

Let’s talk budget tips:

Use holidays as opportunities to stock up (in as much as you can) on many items, buying enough to last for weeks or months. To see what might be on sale during any holiday, check out my post Win at the Grocery and follow the clickable photos at the bottom of the page.

Take advantage of discount stores like Aldi or Lidl, if you have one nearby. Buyers’ Clubs generally offer very good quality at a decent price; choose wisely if you’re on a tight budget.

Shaved Steak:

• It can be a cost-saving over buying steak, but only if on sale; otherwise, it’s spendy. Check your discount stores. Buyers’ clubs usually sell thin slices of steak; these are thicker and can be tough if overcooked.
• Packages of shaved steak are around 12 to 14 ounces, but there is no waste. Mine was $2.50 on sale at Lidl, $2.86 a pound; if the sale is rock bottom, buy multiple packages and freeze.

Asian Condiments and Ingredients:

• Sales are usually unadvertised and often happen before the Chinese New Year. If your store has them, check the American/Asian and International aisles.
• Asian markets will usually carry Asian and Asian/American items. While there, check around. Pricing on chicken and other proteins is often outstanding.
• Some basic items, like Soy Sauce, are now carried at the discount groceries.

Pasta:

• Pasta is a basic pantry ingredient, so there’s no need to ever pay full price. Instead, stock your pantry when the pricing is rock bottom.
• Freeze it and any item containing flour when you bring it into the house, and there will be less possibility of pests.

Mushrooms:

• Mushrooms are often 1/2 off before holidays. Discount store’s everyday pricing rivals grocery stores’ best sales. Buyer’s clubs aren’t the cheapest option, but their mushrooms are always gorgeous.
• The bargain is the button; its nutritional value is nearly identical to its pricier cousins.
• Whole mushrooms keep better. Store by poking a hole or two in the plastic on top, then poking several holes in the bottom; place upside down in the fridge. This reduces condensation and buys a couple of days.

Cabbage: 

• Pick the largest cabbage you can find if sold by the head, and be careful if buying by the pound.
• Cabbage is always less expensive in the fall/winter, and usually there are great sales around both New Year’s and St. Paddy’s Day.
• It makes sense to pick up an extra if you have room in your fridge when you see a rock-bottom price and use it more.

Hello All!

I hope Asian Beef Noodle Soup becomes as much of a favorite in your home as it is in mine! I feel it spans the seasons, hearty enough for winter and light enough for the warmer months.

Thanks for visiting and Happy Cooking!

Mollie

 

Print

Related