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Slow Cooker Ginger-Beef Noodle Soup
4 HR 45 MIN
6
Steps
- 1. In a slow cooker, combine the meat with the broth, water, soy sauce, ginger, onion, garlic and star anise. Cover and cook on high for 4 hours, until the meat is tender. Transfer the meat to a plate and let cool slightly. Using 2 forks, pull the meat into thick shreds.
- 2. Strain the broth, discarding the solids. Return the broth to the cooker. Add the shiitakes, scallions and shredded meat. Cook on high for 15 minutes, until the mushrooms are tender.
- 3. Meanwhile, bring a large saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain well.
- 4. Add the noodles to the soup. Serve in deep bowls, passing the sesame or chili oil at the table.
Originally published at Foodandwine.com. Reproduced for personal collection.
