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Spicy Beef Noodle Soup With Mushrooms
Chill out with this spicy beef noodle soup recipe that boasts both chile heat and a steaming broth. The two kinds of heat work in tandem to cool you down.
👥 4 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
- ●saucepan
- ●pot
📝 Preparation Steps
1
Chile Condiment
2
Crush 2 cups dried bird chiles, stems removed, with a mortar and pestle (or chop with a chef’s knife; no need to get them fine) and transfer to a small bowl. Pour in ½ cup water (at room-temperature) to cover; let sit ⏱️ 15 minutes to soften.
dried bird chiles, stems removed2 cups
3
Heat 1 cup vegetable oil in a small saucepan over medium. Cook 1 small shallot, finely chopped, 1 head of garlic, cloves separated, finely chopped, and 2 lemongrass stalks, bottom third only, tough outer layers removed, finely chopped, stirring occasionally, until softened, about ⏱️ 3 minutes. Drain chiles and stir into shallot mixture. Add 2 Tbsp. fish sauce, 2 tsp. sugar, and 1 tsp. MSG and mix well. Reduce heat to low; cook, stirring occasionally, until jammy, 13–⏱️ 17 minutes. Let cool.
vegetable oil1 cuphead of garlic, cloves separated, finely chopped1lemongrass stalks, bottom third only, tough outer layers removed, finely chopped2. fish sauce2 Tbsp. (or more) fish sauce1 Tbsp. sugar2 tsp. MSG1 tsp
4
Soup and Assembly
5
Bring 2 quarts low-sodium chicken broth to a simmer in a medium heavy pot over medium heat. Add 2 scallions, trimmed, 4 garlic cloves, lightly smashed, one 2" piece ginger, peeled, thinly sliced, and 1 Tbsp. fish sauce and cook until broth is infused and flavorful, 13–⏱️ 17 minutes. Remove scallions, garlic, and ginger with a spider or slotted spoon; discard. Add 4 oz. beech or enoki mushrooms to broth and simmer until softened, about ⏱️ 4 minutes.
2" piece ginger, peeled, thinly sliced1. fish sauce2 Tbsp. (or more) fish sauce1 Tbsp. beech or enoki mushrooms4 oz
6
Bring a large pot of water to a boil and cook noodles according to package directions. (Fresh will take only about ⏱️ 30 seconds, so be careful not to overcook.) Divide noodles among bowls. Arrange 2–3 slices of 6 oz. shaved beef, cut into 3x2" pieces, patted dry, chilled, in each; top with bean sprouts. Ladle broth over. Top with some chile condiment and cilantro leaves with tender stems; season with more fish sauce if desired. Serve with lime wedges.
. (or more) fish sauce1 Tbsp. shaved beef, cut into 3x2" pieces, patted dry, chilled6 ozBean sprouts, cilantro leaves with tender stems, and lime wedges (for serving)
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