Name: Asian Beef Noodle Soup
Prep time: 15 min
Yield: servings
Ingredients: 1 ½ pounds beef chuck or brisket, cut into 1-inch cubes; ½ medium yellow onion, thinly sliced; 1 piece ginger (2 inches), peeled and sliced; 4 cloves garlic, sliced; 1 bird’s-eye or serrano chile, stemmed and sliced lengthwise; 2 tablespoons rice vinegar; 2 tablespoons molasses; ¼ cup low-sodium soy sauce; 7 cups unsalted beef stock (such as Kitchen Basics); 1 udon noodles; 6 cups chopped bok choy; 1 cup sliced scallions, plus more for garnish; 1 cup cilantro, chopped, plus more for garnish

During the last 15 minutes of cooking, bring a large pot of lightly salted water to a boil. Add udon; cook for 2 minutes. Add bok choy and cook for 2 more minutes. Strain. Add noodles, bok choy, scallions, cilantro and remaining 2 tbsp soy sauce to soup. Stir and serve. Garnish with extra scallions and cilantro.

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Asian Beef Noodle Soup

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