Slow Cooker Ginger Beef Noodle Soup
Warm up your soul with this Slow Cooker Ginger Beef Noodle Soup, a rich and aromatic bowl that brings comforting Asian-inspired flavors straight to your kitchen. Tender chunks of slow-cooked beef are steeped in a fragrant broth infused with fresh ginger, garlic, soy sauce, star anise, and cinnamon for a deeply satisfying depth of flavor. The addition of julienned carrots, fresh cilantro, and a hint of lime provides a refreshing balance, while soft rice noodles soak up the savory goodness. Perfect for busy days, this set-it-and-forget-it recipe requires just 20 minutes of prep before the slow cooker works its magic. Ideal for cozy family dinners or meal prepping, this ginger beef noodle soup is as comforting as it is nourishing. Don't forget to top each bowl with sliced green onions and a squeeze of lime for that irresistible finishing touch!
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Recipe Information
Ingredients
- 1 pound Beef chuck roast
- 2 tablespoons Fresh ginger, peeled and sliced
- 4 cloves Garlic, minced
- 8 cups Beef broth
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Brown sugar
- 2 pods Star anise
- 1 Cinnamon stick
- 8 ounces Rice noodles
- 1 Carrot, julienned
- 4 Green onions, sliced
- 1 cup Fresh cilantro, chopped
- 2 Lime, cut into wedges
- to taste Salt
- to taste Pepper
Instructions
Trim any excess fat from the beef chuck roast and cut it into large chunks (around 2 inches).
In a slow cooker, combine the beef, ginger, garlic, beef broth, soy sauce, fish sauce, hoisin sauce, brown sugar, star anise, and cinnamon stick. Stir to mix the flavors together.
Cover the slow cooker and cook on low for 6-7 hours or until the beef is tender and easily shredded.
Once the beef is done, use tongs to remove it from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded beef to the broth.
In a separate pot, bring water to a boil and cook the rice noodles according to the package instructions. Drain and set aside.
Add the julienned carrot to the slow cooker during the last 15 minutes of cooking to soften slightly.
Season the soup with salt and pepper to taste.
To assemble, divide the cooked rice noodles into serving bowls. Ladle the hot ginger beef broth and shredded beef over the noodles.
Top each bowl with sliced green onions, chopped cilantro, and a squeeze of lime juice. Serve immediately, garnished with extra lime wedges on the side.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 15239 mg | 663% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 30.1 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 3970 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
