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Taiwanese Beef Noodle Soup

By: KC Masterpiece®

"Meaty short ribs are slow cooked in a ginger, garlic, and hickory brown sugar barbecue sauce. Add carrot, spinach, and noodles for a rich and satisfying soup."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
4 Hrs

Ready In:
4 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 1/2 pounds meaty beef short ribs
2 cloves garlic, smashed
1 (2 inch) piece fresh ginger, chopped
1/4 teaspoon hot red pepper flakes
1 cup KC Masterpiece® Hickory Brown Sugar Barbecue Sauce
1 (14 ounce) can beef broth
1/2 cup sliced celery
1/2 cup sliced carrot
1 cup baby spinach, or arugula leaves
8 ounces cooked wide egg noodles or linguine
1/4 cup cilantro, chopped

Directions

Place short ribs, garlic, ginger and pepper flakes in a slow cooker. Pour KC Masterpiece® Hickory Brown Sugar Barbecue Sauce and broth over ribs. Cover and cook on high 4-5 hours or until meat is tender but not falling apart.
Remove meat; place on a cutting board. Strain cooking liquid into a large pot. Discard bones and fat, and slice meat into large cubes. Skim any fat from broth and add meat, celery, carrot and spinach. Simmer soup about 10 minutes or until vegetables are tender.
Place noodles in warm soup bowls, ladle hot soup over noodles and sprinkle with cilantro.