One pot Asian noodle soup

Asian Beef Noodle Soup

One of my favorite dishes in autumn is a nice warm bowl/pot of noodle soup. It is comfy, filling and quick to make. You can be really creative with the ingredients, I usually have one meat, at least one vegetable, one carbs and a soup base. Today these things are in my comfy bowl:

  • 1 serving of Chinese style noodles (Yangchun noodles 阳春面)
  • 100g beef
  • 3 mushrooms
  • 1 Shanghainese bok choy
  • 2 tablespoon fermented bean paste
  • 1 clove garlic
  • sesame oil
  • salt, sugar to taste

Instruction:

  1. Bring the water to a boil. Cook the noodles until al dente. Drain the noodles and set aside.
  2. While waiting, slice the beef and mushroom. Chop the bok choy into 2 cm chunks. Mince the garlic.
  3. Boil 500 ml water. Add beef, mushroom, bok choy and garlic into the pot. Stir in the bean paste. Drizzle some sesame oil.
  4. After the soup is boiled, add the cooked noodles. Add salt and sugar to taste.

Remark:

  • You may cook the noodles and other ingredients altogether. I cook the noodles separately to ensure that they are not overcooked. Also, after cooking and draining the noodles, there will be less preservatives remain in the noodles.
  • I had this a lot when I was a kid. The noodle and bok choy are both typical Shanghainese ingredients.
  • The Chinese fermented bean paste is called  Doubanjiang. They are made differently than the Korean Doenjang or Japanese Miso. They taste slightly different as well. Personally I prefer Doubanjiang with my soup.

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