Name: Slow Cooker Beef and Udon Noodle Soup
Prep time: 40 min
Cook time: 8 h
Total time: 8 h 40 min
Yield: 6 serving(s)
Ingredients: 2.2 lb (1 kg) boneless beef blade roast, cut into 8 pieces; 1 tbsp (15 ml) vegetable oil; 1 onion, thinly sliced; 4 garlic cloves, chopped; 1 tbsp fresh ginger, chopped; 6 cups (1.5 litre) beef broth; 1/3 cup (75 ml) hoisin sauce, plus more for serving; 1 tsp (5 ml) Sriracha, plus more for serving; 1/2 tsp Chinese five-spice; 4 packages (200 g each) udon noodles; 1 small broccoli, cut into small florets; 2 carrots, julienned

Preparation

Soup
- In a large non-stick skillet over medium-high heat, brown the beef on each side in the oil. Transfer into a slow cooker.
- In the same skillet over medium heat, soften the onion, garlic and ginger while stirring. Deglaze with 1 cup (250 ml) of the broth. Transfer into the slow cooker. Add the remaining broth, the hoisin, Sriracha and five-spice to the slow cooker. Cover and cook on Low for 8 hours.
Toppings
- In a large pot of salted boiling water, cook the noodles and broccoli for 2 minutes. Add the carrots and cook for another 30 seconds. Drain.
- Place the noodles and vegetables in bowls. Pour the hot broth into the bowls. Top with the meat. Serve with more hoisin and Sriracha, to taste.

Slow Cooker Beef and Udon Noodle Soup

Categories

Ingredients

Soup

Toppings

Preparation

Soup

Toppings

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