A delicious Curry Beef Glass Noodle Soup recipe.
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Curry Beef Glass Noodle Soup
Other★★ Intermediate480min
IngredientsWhat you'll need for Curry Beef Glass Noodle Soup
| Ingredient | Amount | Notes | |
|---|---|---|---|
| beef shank or beef brisket | 1 | ||
| glass noodles (vermicelli) | 1 | ||
| curry powder | 1 | ||
| cinnamon stick | 1 | ||
| star anise | 3 | ||
| dried chili | 1 | ||
| ginger slices | 3 | ||
| salt | 1 | ||
| MSG | 0.5 |
Cooking StepsHow to cook Curry Beef Glass Noodle Soup step by step
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Step 1 DetailCut 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.)
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Step 2 DetailOnce the water boils, skim off the foam. Remove the beef and set aside in a bowl; discard the blanching water.
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Step 3 DetailPour 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.)
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Step 4 DetailWhile 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.
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Step 5 DetailOnce 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.
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Step 6 DetailAdd 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.
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