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Curry Beef Glass Noodle Soup
This comforting soup blends tender pieces of beef with chewy glass noodles in a rich spiced broth that creates a satisfying taste experience. The warm flavors of curry powder combined with sweet cinnamon and gentle heat from dried chili make it perfect for a cozy meal. It is an easy dish to prepare that delivers […]
- Prep
- 3h
- Cook
- 5h
- Total
- 8h
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Curry Beef Glass Noodle Soup
| Ingredient | Amount |
|---|---|
| beef shank or beef brisket | 1 as needed |
| glass noodles (vermicelli) | 1 as needed |
| curry powder | 1 as needed |
| cinnamon stick | 1 as needed |
| star anise | 3 as needed |
| dried chili | 1 as needed |
| ginger slices | 3 as needed |
| salt | 1 as needed |
| MSG | 0.5 as needed |
- beef shank or beef brisket1 as needed
- glass noodles (vermicelli)1 as needed
- curry powder1 as needed
- cinnamon stick1 as needed
- star anise3 as needed
- dried chili1 as needed
- ginger slices3 as needed
- salt1 as needed
- MSG0.5 as needed
Cooking StepsHow to cook Curry Beef Glass Noodle Soup step by step
-
Step 1Cut the beef into small pieces. No need to marinate — add directly to cold water and bring to a boil to blanch. (Brisket works best; beef shank takes much longer to become tender and is better suited for slicing.)
-
Step 2Once the water boils, skim off the foam. Remove the beef and set aside in a bowl; discard the blanching water.
-
Step 3Pour fresh boiling water into the pot. Add the beef, 1 cinnamon stick, 3 star anise, 3 ginger slices, and 1 dried chili. Simmer on low heat for 1–1.5 hours. (Brisket cooks faster; beef shank needs 1.5+ hours. Poke with chopsticks or taste-test — the beef is already cooked through.)
-
Step 4While the beef is simmering, soak the glass noodles in warm water for 20 minutes, then drain and cut into shorter lengths — they’ll be too long otherwise.
-
Step 5Once the beef is tender (add a splash of water during simmering if needed — don’t let it boil dry, and the noodles will absorb some liquid too), remove and discard the cinnamon stick, star anise, and chili. Add the glass noodles and cook for 1–2 minutes.
-
Step 6Add a small spoonful of curry powder (about half a teaspoon — do not use curry blocks), salt, and MSG. Taste and adjust seasoning to your liking.
-
Step 7Serve. (Garnish with cilantro for extra fragrance, if desired.)
Curry Beef Glass Noodle Soup
This comforting soup blends tender pieces of beef with chewy glass noodles in a rich spiced broth that creates a satisfying taste experience. The warm flavors of curry powder combined with sweet cinnamon and gentle heat from dried chili make it perfect for a cozy meal. It is an easy dish to prepare that delivers […]
Ingredients
- 1 as needed beef shank or beef brisket
- 1 as needed glass noodles (vermicelli)
- 1 as needed curry powder
- 1 as needed cinnamon stick
- 3 as needed star anise
- 1 as needed dried chili
- 3 as needed ginger slices
- 1 as needed salt
- 0.5 as needed MSG
Instructions
-
Cut the beef into small pieces. No need to marinate — add directly to cold water and bring to a boil to blanch. (Brisket works best; beef shank takes much longer to become tender and is better suited for slicing.)
-
Once the water boils, skim off the foam. Remove the beef and set aside in a bowl; discard the blanching water.
-
Pour fresh boiling water into the pot. Add the beef, 1 cinnamon stick, 3 star anise, 3 ginger slices, and 1 dried chili. Simmer on low heat for 1–1.5 hours. (Brisket cooks faster; beef shank needs 1.5+ hours. Poke with chopsticks or taste-test — the beef is already cooked through.)
-
While the beef is simmering, soak the glass noodles in warm water for 20 minutes, then drain and cut into shorter lengths — they’ll be too long otherwise.
-
Once the beef is tender (add a splash of water during simmering if needed — don’t let it boil dry, and the noodles will absorb some liquid too), remove and discard the cinnamon stick, star anise, and chili. Add the glass noodles and cook for 1–2 minutes.
-
Add a small spoonful of curry powder (about half a teaspoon — do not use curry blocks), salt, and MSG. Taste and adjust seasoning to your liking.
-
Serve. (Garnish with cilantro for extra fragrance, if desired.)
