Description
A cozy, slow-simmered Asian noodle soup made effortlessly in a crockpot with tender shredded beef, umami-rich broth, and fresh greens.
Ingredients
- 1 lb beef (chuck roast or brisket recommended)
- 4 cups beef broth (low-sodium if preferred)
- 2 cups water
- 2 tbsp soy sauce (or tamari/coconut aminos for gluten-free)
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1–2 tbsp sriracha (adjust to taste)
- 2 cups baby bok choy, chopped (stems and leaves separated if large)
- 8 oz Asian noodles (rice noodles or udon)
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
Instructions
- Place the beef in the crockpot. Pour in the beef broth and water. Add soy sauce, sesame oil, minced garlic, grated ginger, and sriracha. Stir gently to combine.
- Cover and cook on low for 6–8 hours until the beef is tender and shreds easily.
- Remove the beef and shred it with two forks. Taste the broth and adjust seasoning if needed.
- Return the shredded beef to the crockpot. About 30 minutes before serving, add chopped baby bok choy and noodles.
- Cook until the noodles are tender and bok choy is wilted, about 20–30 minutes.
- Serve hot, garnished with green onions and sesame seeds.
Notes
For a vegetarian option, swap beef for firm tofu or king oyster mushrooms and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian