Name: Asian Beef Noodle Soup
Prep time: 15 min
Total 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 pkg (9.5 oz) 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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