Beef Noodle Soup
This Beef Noodle Soup is a great way to use soup bones. We’re always asked in store about how to make soup and what to use to make soup. It’s a lot simpler than most people think. Instead of using stock from the supermarket why it makes your own to use as the base for this beef noodle soup?
Ingredients: Stock
- 1kg beef soup bones (neck bones)
- 1 carrot roughly chopped
- 1 onion roughly chopped
- 1 celery stick roughly chopped
- 6 peppercorns
- 2 bay leaves
- parsley stalk
Ingredients: Soup
- 1 x 400g piece of rump, finely sliced
- 1/2 carrot sliced finely
- 1/2 onion finely sliced
- 1/2 capsicum finely sliced
- 1 small handful of fresh beans
- 3 tbs soy sauce
- 1 tbsp brown sugar
- 1 pack rice noodles
Method: Stock
- Roast bones for 30 minutes in the oven. This adds flavour to your stock.
- Combine all ingredients in a stock pot, cover with water and bring to the boil.
- Simmer for 1.5 – 2 hrs.
Method: Soup
- Put 3 cups stock in a saucepan along with vegetables. Bring to a simmer.
- Add soy and brown sugar and stir until sugar is dissolved.
- Prepare rice noodles according to packet instructions.
- Place noodles amongst bowls. Place raw beef on noodles.
- Ladle soup mixture over beef. Your beef will cook as you do this.
Hints and Tips –
- You can use your slow cooker to make the stock. Use the high setting and leave on all day.
- You can use whatever vegetables you please.
- The beef doesn’t need pre-cooking. It will cook perfectly in your soup.
