Slow Cooker Ginger Beef Noodle Soup

By bklynmommy

Ingredients

• 1 1/2 lbs. beef chuck
• 8 cups beef broth
• 4 cups water
• 1/2 cup soy sauce
• 1/2 cup ginger, very thinly sliced
• 1 onion, coarsely chopped
• 3 garlic cloves, thinly sliced
• 1/2 tsp five spice powder
• 1/2 lb. shiitake mushrooms, caps only, thickly sliced
• 3 large scallions, thinly sliced
• 1/2 lb. fresh Chinese egg noodles or 1 lb. thick japanese udon noodles

Preparation

Step 1

Place the meat in a slow cooker. Add the broth, water, soy sauce, ginger, onion, garlic, and five spice powder. Cover and cook on high for 4 hours or until the meat is tender. Transfer the meat to a plate and let cool slightly. Using two forks, pull the meat into thick shreds.

Strain the broth, discarding the solids. Return the broth to the cooker. Add the mushrooms, scallions, and shredded meat. Cook on high for 15 minutes, until the mushrooms are tender.

Meanwhile, bring a large saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain well. Add the noodles to the soup.