Glass Noodles Soup with Minced Beef

Glass Noodles Soup with Minced Beef

Commonly when it comes to glass noodles or bean thread noodle soup dishes the usual meat used is either pork or chicken, I never had seen beef used in this type of dish which I think is odd as it gives much flavours compared to the chicken and pork, that is why today we will have to make a glass noodle soup dish using minced beef as its main ingredient.

Glass Noodles Soup with Minced Beef
Prep time
Cook time
Total time
Serves: 4-6
  • 300g cups minced beef
  • 1 cup rehydrated wood ear fungus, sliced
  • 100 g Sotanghon noodles
  • 1 carrot, thinly sliced
  • 6-8 cups Beef Stock
  • Fish Sauce
  • Freshly Ground Black Pepper
  • 6 garlic cloves, minced
  • 1 red onion, chopped
  • oil
  1. In a pot add oil and sauté garlic and onions.
  2. Add the minced beef and cook for 5 minutes or until mince is brown in colour.
  3. Add 6 cups Beef Stock and wood ear fungus, bring to a boil then simmer for 5 minutes.
  4. Add the noodles and cook for 5 minutes. Add more beef stock if needed.
  5. And carrots to the soup, turn off the heat, season with fish Sauce and freshly ground black pepper.



No Responses

  1. bettyannq says:

    I’m hungry reading this in the middle of the night. Must try this recipe soon. Thanks for sharing, ang sarap, Raymund!

  2. Amanda says:

    Yum. Great comfort food! I just took a cooking course from a Filipina and she gave me a great trick for making broth. She said her mother used to use beef boullion, but they’re loaded with msg. She discovered this jelly type substance that you re hydrate and it adds flavor to any stock.

    • Raymund says:

      True I dont use them as well what I usually do is keep all bones of any meat I buy in the freezer, then when I get enough I just boil them with onions, salt, pepper and any vegetable scarps you can get like carrots and celery. In Asian shops you can buy soup bones as well if you’re not into keeping them in the freezer. For seafood I usually use mussels, pounded shrimp heads and dried shrimps, they give a really nice flavour.

  3. mjskit says:

    Just read the comment on how you keep bones in the freezer then make stock. I do the same thing. In fact, I just put the bones from tonight’s steaks in the freezer. Still need a few more for a pot stock. This is a great soup to use a good stock with, that’s for sure.

  4. What an interesting, exciting soup, Raymund!

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