Slow Cooker Ginger-beef Noodle Soup

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 1/2 lbs beef chuck, in one piece
• 8 cups beef broth
• 4 cups water
• 1/2 cup soy sauce
• 1/2 cup very thinly sliced peeled ginger
• 2 tablespoons very thinly sliced peeled ginger
• 1 onion, coarsely chopped
• 3 garlic cloves, thinly sliced
• 1/2 star anise, pod
• 1/2 lb shiitake mushroom, caps only, thickly sliced
• 3 large scallions, thinly sliced
• 1 lb fresh chinese egg noodles or 1 lb thick japanese udon noodles
• toasted sesame oil or hot chili oil, for serving

Recipe

• 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.