Description
Aromatic Beef Scallion Noodle Soup is a flavorful and comforting dish featuring tender shredded beef, fragrant ginger and garlic broth, delicate ramen noodles, and fresh scallions. Enhanced with black rice vinegar, soy sauce, and toasted sesame oil, this soup is perfect for a satisfying meal that warms you up from the inside out.
Ingredients
Scale
Beef and Broth
- 2 lb boneless beef chuck roast, cooked and shredded
- 6 garlic cloves, thinly sliced
- 1 piece ginger (approximately 3 inches), peeled and finely chopped
- 4 tsp kosher salt
- 10 cups water
Vegetables and Aromatics
- 1 bundle scallions (6 to 8 oz total), thinly sliced, whites and greens separated
- 1 cup carrot, cut into thin matchsticks
Seasonings and Oils
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, for drizzling
- Freshly ground black or white pepper, to taste
Noodles
- 8 oz dried ramen noodles or dried curly noodles
Instructions
- Prepare the Aromatic Broth: In a large pot or Dutch oven, combine 10 cups of water with 4 teaspoons of kosher salt, finely chopped ginger, and thinly sliced garlic cloves. Bring the mixture to a boil over medium-high heat, then reduce to low and simmer gently for at least 15 minutes to develop a fragrant base.
- Strain the Broth: Strain the broth through a fine-mesh sieve into a clean bowl or pot, discarding solids. Return the clear broth to the original pot for further cooking.
- Add Vegetables and Simmer: Add the reserved thinly sliced scallion whites and carrot matchsticks to the broth. Heat over medium to bring it back to a gentle simmer.
- Season the Broth: Stir in black rice vinegar and soy sauce. Taste and adjust seasoning with additional kosher salt and freshly ground black or white pepper as needed.
- Cook the Noodles: Add dried ramen noodles to the simmering broth and cook according to package instructions, typically 3 to 5 minutes, until noodles are al dente.
- Add Shredded Beef and Sesame Oil: While noodles cook, add the shredded cooked beef into the pot and stir gently. Just before serving, incorporate toasted sesame oil for a nutty aroma.
- Serve and Garnish: Ladle the hot soup into bowls, garnish generously with the reserved thinly sliced scallion greens, and drizzle crispy chili oil on top to taste. Serve immediately.
Notes
- For more depth of flavor, simmer the broth longer if time allows, up to 30 minutes.
- You can substitute beef chuck roast with other beef cuts suitable for slow cooking or shredding.
- Adjust the amount of chili oil according to your spice preference.
- If gluten is a concern, use gluten-free noodles and tamari instead of soy sauce.
- Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop.
