Description
A steaming bowl of roasted garlic beef noodle soup is the ultimate comfort food, perfect for chilly evenings or cozy family dinners. Tender chunks of beef, roasted garlic, and aromatic vegetables simmer together in a rich, flavorful broth, while soft noodles provide a hearty, satisfying texture. This soup combines warmth, depth, and nourishment in every bite, making it a dish that’s perfect for sharing with loved ones or enjoying on a quiet night at home.
Ingredients
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2 lbs beef chuck, cut into bite-sized pieces
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1 large head of garlic
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2 tablespoons olive oil
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1 large onion, finely chopped
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3 carrots, sliced into rounds
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3 celery stalks, sliced
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8 cups beef broth
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2 tablespoons soy sauce
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1 tablespoon fish sauce (optional)
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1 teaspoon black pepper
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1 teaspoon salt, or to taste
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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8 oz egg noodles or rice noodles
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Fresh parsley or cilantro for garnish
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Green onions, thinly sliced, for garnish
Instructions
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Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 35–40 minutes until golden and fragrant. Allow to cool slightly, then squeeze the soft cloves from their skins.
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In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Brown the beef in batches until seared on all sides. Remove and set aside.
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Add onions, carrots, and celery to the same pot. Cook for 5–7 minutes until softened and aromatic. Stir in the roasted garlic, breaking it into a paste-like consistency.
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Return the beef to the pot. Add beef broth, soy sauce, fish sauce (if using), black pepper, salt, thyme, and rosemary. Stir to combine. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1.5–2 hours.
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About 10 minutes before serving, cook the noodles separately according to package instructions. Drain and set aside.
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Taste the soup and adjust seasoning if needed. Add noodles to the soup or serve separately in bowls with broth ladled on top. Garnish with parsley or cilantro and green onions.
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Optional: Add baby spinach, bok choy, or mushrooms during the last 5 minutes of simmering. For heat, add a dash of chili oil or crushed red pepper.
Notes
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Use high-quality beef broth for a richer flavor.
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Leftovers can be stored in the refrigerator for up to 3 days or frozen (without noodles) for up to 3 months.
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Cook noodles separately to maintain texture.
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For extra richness, stir in a tablespoon of butter before serving.
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Experiment with herbs and vegetables to customize the soup to your taste.
- Prep Time: 20 minutes
- Cook Time: 2 hours