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Slow-Cooker Taiwanese Beef Noodle Soup
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Prep Time:
15 minutes
Total Time:
8 hours 15 minutes
Try this delicious and simple Taiwanese noodle soup recipe.
Ingredients:
  • 2 lb boneless beef shank, cut into 1-inch pieces
  • 5 cups water
  • 2 cups Progresso™ beef broth (from 32-oz carton)
  • 1/2 cup soy sauce
  • 1/3 cup cooking rice wine
  • 1/4 cup Muir Glen™ organic tomato paste (from 6-oz can)
  • 1 piece (1 1/2 inches) fresh gingerroot, peeled, cut into matchstick-size strips
  • 2 tablespoons spicy bean paste
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons five-spice powder
  • 4 green onions, thinly sliced (about 1/4 cup)
  • 1 lb Chinese broccoli
  • 1 package (11.2 oz) dried Taiwanese wheat noodles
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. Combine beef, water, broth, soy sauce, rice wine, tomato paste, ginger root, bean paste, sugar, five-spice powder, and half of the sliced green onions in the slow cooker. Cover and cook on Low for 8-9 hours or on High for 4-5 hours.
  • Discard large stalks from Chinese broccoli. Cut small stems, florets, and leaves into 2-inch pieces, then stir into beef mixture. Cover and cook for about 10 more minutes until broccoli is crisp-tender.
  • Cook the noodles according to package instructions, then rinse them with cold water and drain.
  • Serve the noodles in bowls, pour the flavorful soup over them, and garnish with the rest of the sliced green onions.

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