Slow Cooker Beef and Udon Noodle Soup
Made with a fragrant broth and a piece of meat that cooks all day in the slow cooker, this hearty soup will be waiting for the family after school, when everyone’s back home. At dinnertime, simply add the vegetables and udon noodles, which can be cooked quickly before garnishing each bowl. A well-earned pause from […]
Ingredients
- 2.2 lb (1 kg) boneless beef blade roast, cut into 8 pieces
- 1 tbsp (15 ml) vegetable oil
- 1 onion, thinly sliced
- 4 garlic cloves, chopped
- 1 tbsp fresh ginger, chopped
- 6 cups (1.5 litre) beef broth
- 1/3 cup (75 ml) hoisin sauce, plus more for serving
- 1 tsp (5 ml) Sriracha, plus more for serving
- 1/2 tsp Chinese five-spice
- 4 packages (200 g each) udon noodles
- 1 small broccoli, cut into small florets
- 2 carrots, julienned
Instructions
- In a large non-stick skillet over medium-high heat, brown the beef on each side in the oil. Transfer into a slow cooker.
- In the same skillet over medium heat, soften the onion, garlic and ginger while stirring. Deglaze with 1 cup (250 ml) of the broth. Transfer into the slow cooker. Add the remaining broth, the hoisin, Sriracha and five-spice to the slow cooker. Cover and cook on Low for 8 hours.
Made with a fragrant broth and a piece of meat that cooks all day in the slow cooker, this hearty soup will be waiting for the family after school, when everyone’s back home. At dinnertime, simply add the vegetables and udon noodles, which can be cooked quickly before garnishing each bowl. A well-earned pause from the everyday whirlwind.