North Indian Spiced Beef Noodle Soup

Ingredients

In this adaptation, the original Taiwanese Beef Noodle Soup is transformed into a North Indian delight by incorporating traditional Indian spices and flavors. The addition of cumin, coriander, and garam masala infuses the dish with the distinct taste of North Indian cuisine. The use of ginger, garlic, and onions further enhances the flavors, creating a unique fusion of Taiwanese and Indian culinary traditions. We alse have the original recipe for Beef Noodle Soup, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 200g (7 oz) dried egg noodles 200g (7 oz) dried egg noodles
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the thinly sliced beef to the pot and cook until browned.
4. 4.
   Stir in the cumin powder, coriander powder, garam masala, turmeric powder, and chili powder. Cook for a minute to toast the spices.
5. 5.
   Pour in the beef broth and water. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes to allow the flavors to meld together.
6. 6.
   While the soup is simmering, cook the dried egg noodles according to the package instructions. Drain and set aside.
7. 7.
   Season the soup with salt to taste.
8. 8.
   To serve, divide the cooked noodles among serving bowls and ladle the hot soup over them. Garnish with fresh cilantro.

Treat your ingredients with care...

• Beef — For tender beef, choose cuts such as sirloin or flank steak and slice them thinly against the grain.
• Ginger — Use fresh ginger for the best flavor. Peel the ginger before grating.
• Dried egg noodles — Cook the noodles until al dente to ensure they retain a slight chewiness.

Tips & Tricks

• For an extra kick of heat, add a chopped green chili to the soup.
• If you prefer a thicker broth, you can dissolve 1 tablespoon of cornstarch in water and add it to the simmering soup.
• Customize the spice level by adjusting the amount of chili powder according to your preference.
• Garnish the soup with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the North Indian Spiced Beef Noodle Soup hot, garnished with fresh cilantro. Accompany it with warm naan bread or roti for a complete meal.

Presentation advice

Present the North Indian Spiced Beef Noodle Soup in individual bowls, with the noodles visible beneath the flavorful broth. Garnish with a sprig of fresh cilantro for an added touch of color.