Asian Beef Noodle Soup with Mushrooms & Thai Basil
Serves 1020 mins prep180 mins cook
This deeply flavorful Asian noodle soup combines aromatic homemade broth, tender beef, mushrooms, sweet leeks, and fragrant Thai basil. It’s comforting, nutritious, and customizable—perfect for cold nights or meal prep.
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What you need
Instructions
Make the Broth 1 Heat sesame oil in a large stockpot over medium heat. Add the beef with bones and brown lightly on all sides, about 5–7 minutes. 24 Add ginger, onion, peppercorns, and optional dried shiitake mushrooms. Pour in enough water to fully submerge the meat. 20 Bring to a boil, then reduce heat and simmer uncovered or partially covered for 3 to 4 hours. Skim off any foam during the first 30 minutes. Strain the Broth & Prepare the Meat 7 Remove meat from the broth and let cool slightly. Strain broth through a fine-mesh sieve; discard solids. 21 Debone and shred the meat. Discard bones and connective tissue. Return shredded meat to the strained broth. Add Vegetables & Noodles 11 Add leeks and mushrooms to the broth.Option 1: Cook noodles directly in the broth until just tender, 6–8 minutes.Option 2 (recommended): Cook noodles separately according to package instructions. Drain, rinse briefly, and portion into serving bowls. 22 Adjust broth volume to ~2½ quarts if it has reduced significantly (add water or stock as needed). Season the Soup 16 Stir in soy sauce and rice vinegar to taste. Stir in basil, then turn off the heat. Let it steep for 1–2 minutes, just until wilted and aromatic. Serve 19 If noodles are separate, portion them into bowls. Ladle hot broth, beef, leeks, and mushrooms over the noodles. 23 Top with green onions, cilantro, red pepper flakes, and optional pickled ginger. Serve with soy sauce, rice vinegar, and additional chili flakes on the side.View original recipe