Tender chunks of beef are slow cooked with mushrooms in a flavorful broth, then combined with snow peas and ramen noodles in this light yet hearty soup.


2 pounds stew meat
2 tablespoons canola oil
1 small onion, diced
4-6 cloves garlic, minced
1 tablespoon fresh chopped ginger
8 cups low-sodium beef broth
8 ounces mushrooms, sliced
1/4 cup soy sauce
1 tablespoon fish sauce
2 teaspoons sesame oil
8 ounces snow peas
1 tablespoon lime juice
3-4 green onions, chopped
3-4 packages ramen noodles
Fresh chopped cilantro, for garnish
Chile oil, for garnish

  1. Season stew meat with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add stew meat, working in batches so as not to crowd the pan, and sear until well browned. Transfer to a lightly greased slow cooker.
  2. Add the onion, garlic, ginger, beef broth, mushrooms, soy sauce, fish sauce and sesame oil to the slow cooker with the beef. Cover and cook on low for 8 hours.
  3. About 30 minutes before serving, add the snow peas, lime juice and green onions to the slow cooker and stir to combine.
  4. Meanwhile, cook the Ramen noodles according to package directions. Place cooked noodles in individual bowls and ladle the soup over top. Garnish with chopped cilantro and a splash of chile oil, if desired.

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