hickory brown sugar
Taiwanese Beef Noodle Soup
Servings:
Prep: 10 minutes
Cook: 5 minutes
Note: When increasing serving size, your prep time and cook time may vary.
For safe meat preparation, reference the USDA website.
Taiwanese Beef Noodle Soup
Ingredients
- 2 ½ lbs. beef short ribs
- 2 cloves of garlic, smashed
- 2 in. fresh ginger, cubed
- 1/4 tsp. hot red pepper flakes
- 1/2 cup KC Masterpiece® Hickory Brown Sugar Barbecue Sauce®
- 1 can (14 oz.) beef broth
- 1/2 lb. uncooked wide egg noodles, or linguine
- 1/2 cup sliced celery
- 1/2 cup sliced carrots
- 1 cup fresh baby spinach, or arugula
- 1/4 cup chopped cilantro (for garnish)
Prep
- Place short ribs, garlic, ginger and pepper flakes in a slow cooker. Pour the KC Masterpiece® sauce and broth over ribs.
- Prepare noodles according to package directions.
Cook
- Cover and cook on high 4-5 hours or until meat is tender but not falling apart.
- Strain cooking liquid into a large pot and remove meat to a cutting board. Discard bones and fat, and slice meat into large chunks. Skim any fat from broth and add the meat, celery, carrot and spinach to the pot. Simmer soup for about 10 minutes or medium-low heat, or until vegetables are tender.
- To serve, place noodles in warm soup bowls, ladle hot soup over top and garnish with cilantro.
Cooking tip:
While tempting, resist opening the slow cooker lid or stirring the contents. Each time you do, heat is released resulting in an additional 15 to 20 minutes of cooking time.
