Chinese Beef Brisket Noodle Soup
Tender braised brisket in a fragrant star anise and ginger broth, served over chewy egg noodles. Rich, warming, and achievable in under an hour using thinly sliced raw brisket that cooks in the simmering broth.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1 lb beef brisket, very thinly sliced
- 6 cups beef broth
- 2 tbsp ginger, sliced into 1/4-inch coins
- 3 whole star anise
- 3 tbsp soy sauce
- 4 whole scallions, cut into 2-inch pieces, divided
- 8 oz egg noodles
- 1 tbsp sesame oil
- 1 pinch salt and white pepper to taste
Instructions
- 1
Bring broth to a boil in a large pot over medium-high heat.
- 2
Add ginger coins, star anise, soy sauce, and half the scallions. Stir once.
- 3
Reduce heat to medium-low and simmer uncovered for 10 minutes until fragrant.
- 4
Bring a separate pot of salted water to boil. Add egg noodles and cook per package directions until tender.
- 5
While noodles cook, gently add beef slices to the simmering broth, stirring to separate.
- 6
Simmer beef for 3–4 minutes until no longer pink and just tender. Do not boil vigorously.
- 7
Drain noodles and divide among four bowls. Ladle beef, broth, and aromatics over noodles.
- 8
Drizzle with sesame oil. Top with remaining fresh scallions. Season with white pepper to taste.
Tools you’ll need
- large pot (6-quart)
- medium pot (3-quart)
- ladle
- slotted spoon
- sharp chef's knife or meat slicer
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