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Slow-Cooker Taiwanese Beef Noodle Soup

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Betty Crocker Kitchens
Updated Mar 12, 2015
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You'll love this easy-to-make version of a traditional Taiwanese noodle soup.

Slow-Cooker Taiwanese Beef Noodle Soup

  • Prep Time 15 min
  • Total 8 hr 15 min
  • Servings 8
  • Ingredients 13
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Ingredients

  • 2 lb boneless beef shank, cut into 1-inch pieces
  • 5 cups water
  • 2 cups Progresso™ beef broth (from 32-oz carton)
  • 1/2 cup soy sauce
  • 1/3 cup cooking rice wine
  • 1/4 cup Muir Glen™ organic tomato paste (from 6-oz can)
  • 1 piece (1 1/2 inches) fresh gingerroot, peeled, cut into matchstick-size strips
  • 2 tablespoons spicy bean paste
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons five-spice powder
  • 4 green onions, thinly sliced (about 1/4 cup)
  • 1 lb Chinese broccoli
  • 1 package (11.2 oz) dried Taiwanese wheat noodles
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix beef, water, broth, soy sauce, rice wine, tomato paste, gingerroot, bean paste, sugar, five-spice powder and half of the sliced green onions. Cover; cook on Low heat setting 8 to 9 hours or High heat setting 4 to 5 hours.
  • Step 
    2
    Separate thin Chinese broccoli stems from large stalks; discard large stalks. Cut small stems, florets and leaves into 2-inch pieces; stir into beef mixture. Cover; cook about 10 minutes longer or until broccoli is crisp-tender.
  • Step 
    3
    Meanwhile, cook and drain noodles as directed on package. Rinse with cold water; drain.
  • Step 
    4
    Divide noodles among bowls; ladle soup mixture over noodles. Top with remaining sliced green onions.

Nutrition

360 Calories
5g Total Fat
35g Protein
40g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
1580mg
66%
Potassium
510mg
14%
Total Carbohydrate
40g
13%
Dietary Fiber
3g
11%
Sugars
3g
Protein
35g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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