Slow Roasted Asian Beef Noodle Soup
Comfort In A Bowl
This recipe for Slow Roasted Asian Beef Noodle Soup is one you will make over and over again as it’s easy to prep and enjoy throughout the week. Make this soup with slow roasted chuck roast, tender noodles, and a soy and ginger broth that comes together in this comforting Asian inspired soup that tastes like your favorite takeout, only cozier.
I used to work for a Taiwanese family where I cooked and took care of the kids. The family has always made a very similar soup but I have been forbidden to share the recipe with you, LOL!
I understand completely, though when I used to show the soup on my social media, many of you would beg for the recipe. I came up with this Americanized version that has more accessible ingredients to everyone throughout the country.
The good news is this recipe also uses the Black Speckled Roaster many of us know and love. My version of this recipe slow roasts the chuck roast for many hours in the roaster in a mixture of soy sauce, some spices and herbs, ginger, garlic, and brown sugar.
The meat will get tender and a soup reduction will be made from the soy sauce mixture and the meat juices. You will love the outcome of this Slow Roasted Asian Beef Noodle Soup recipe.
You can also peruse the recipes on my site that use the black speckled roaster.
Too Salty?
I already know that I am going to hear about the amount of soy sauce in this recipe from people who do not read the recipe fully. While it is true that there is a lot of soy sauce in this recipe, you are making a reduction.
When the beef is done cooking you are going to be left with a super delicious and salty broth in the roasting pan. You will be using just a small amount of this reduction and cutting it with some simple beef broth.
You will not find this recipe too salty when you combine it in the bowl.
Good Quality Soy Sauce
I think whatever soy sauce you have will be fine, but if you ever feel like splurging, try to find this Wan Ja Shan brand soy sauce. Any Asian market will have it.
Amazon also sells a big jug of it which I think is great cause you will use a lot of it once you taste it.
Layer The Bowls
The great thing about this soup is that it will have many layers of flavor and textures. You start with the soy sauce reduction in the bottom of bowl that comes together while roasting.
Flavors of ginger and garlic, slightly sweet and salty, are followed by a layer of noodles and you add the beef broth to cut the richness of the reduction. The top of the soup has fresh and crunchy veggies like bean sprouts, bok choy, and green onions.
Make It For Meal Prep
You can make all the components of this soup and keep them separate so you can assemble the bowls throughout the week when you are ready to eat. This makes a great lunch option that will fill your belly but not make you too cozy and tired at work.
Slow Roasted Asian Beef Noodle Soup Recipe
Slow roasted chuck roast, tender noodles, and a soy and ginger broth come together in this comforting Asian inspired soup that tastes like your favorite takeout, only cozier. Easy to prep and enjoy throughout the week.
Ingredients
- For the Beef & Marinade:
- 3 lb chuck roast (choose one with good marbling)
- 8 to 10 cloves garlic, crushed
- 6 to 8 green onions, chopped (plus 8 more for garnish)
- 3 in piece fresh ginger, peeled and roughly chopped (remove later)
- 2 tbsp brown sugar
- 1 to 1½ cups good-quality soy sauce *note that this is being used to make the soup base and you will be using very little of this in the actual bowls of soup
- 2 cups water
- 2 tsp white pepper (or to taste)
- 1 tsp black pepper
- 3 tsp onion powder
- 3 tsp garlic powder
- 2 tsp Chinese five spice (use less if new to it, it’s potent!)
- For the Soup:
- 6 to 8 cups beef broth
- 1 lb linguine noodles (or your favorite long noodle)
- 3 to 4 heads baby bok choy, chopped (or substitute cabbage, broccoli, or spinach)
- 3 cups fresh bean sprouts
- Optional Garnishes:
- Sliced green onions
- Celery or shallots, finely sliced
- Chili crisp or red chili flakes
Instructions
- Prepare the Roast
Pat the chuck roast dry with paper towels.
Season all sides with onion powder, garlic powder, black pepper, white pepper, and Chinese five-spice. - Make the Soy-Ginger Marinade
In a bowl, whisk together soy sauce, water, and brown sugar.
Smash the garlic cloves and add them to the mixture along with chopped ginger and green onions. Stir well. - Roast the Beef
Place the seasoned roast in a covered roasting pan (a black speckled roaster works perfectly).
Pour the soy-ginger mixture over the roast.
Cover tightly and roast at 325°F for 3½ to 4 hours, or until the beef is tender and falling apart. Let the meat rest after cooking, then shred with a fork.
(Slow Cooker Option: Cook on LOW for 8–10 hours. - Cook the Noodles
Boil the linguine according to package directions. Drain and rinse to stop the cooking process. Set aside.
Prep the Vegetables
Wash and rough chop the bok choy (or your chosen greens).
Slice the remaining 8 green onions thinly for garnish. - Heat the Broth
In a large pot, warm 6 to 8 cups of beef broth until simmering.
Note: You’ll be combining a small amount of the salty soy pan juices with this broth, so keep it mild. - Assemble Each Bowl
Add shredded beef to a large soup bowl.
Spoon in about 1/4 cup (or less) of the soy roasting pan juices. *this is very condensed and salty so start with a smaller amount and you can add more later.
Add a portion of noodles, then ladle hot beef broth over the top to balance the flavors. - Add Toppings
Finish with bean sprouts, bok choy, sliced green onions, and any extras like celery, shallots, or chili crisp.
Serve hot and enjoy immediately.