Taiwanese Beef Noodle Soup

Taiwanese Beef Noodle Soup

1

"Meaty short ribs are slow cooked in a ginger, garlic, and hickory brown sugar barbecue sauce. Add carrot, spinach, and noodles for a rich and satisfying soup."

Ingredients

4 h 15 m servings 537 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 35.8 g
  • 55%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 707 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Place short ribs, garlic, ginger and pepper flakes in a slow cooker. Pour KC Masterpiece(R) Hickory Brown Sugar Barbecue Sauce and broth over ribs. Cover and cook on high 4-5 hours or until meat is tender but not falling apart.
  2. Remove meat; place on a cutting board. Strain cooking liquid into a large pot. Discard bones and fat, and slice meat into large cubes. Skim any fat from broth and add meat, celery, carrot and spinach. Simmer soup about 10 minutes or until vegetables are tender.
  3. Place noodles in warm soup bowls, ladle hot soup over noodles and sprinkle with cilantro.
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Footnotes

  • Note
  • Prepare this recipe on the stove by simmering short ribs in a large pot for 2 1/2 hours.
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My Taiwanese husband said this was really good! except for the BBQ sauce, he said it gave it a weird southern taste. He said it would be perfect without it.