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Beef Soup with Vegetables, Egg Custard and Noodles

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Beef Soup with Vegetables, Egg Custard and Noodles

The perfect beef soup with vegetables, egg custard and noodles recipe with a picture and simple step-by-step instructions.

  • 600 g Soupmeat
  • 200 g 2 Zwiebeln
  • 2 piece Garlic cloves
  • 20 g 1 Stück Ingwer
  • 4 liter Water
  • 2 tsp Salt
  • 2 piece Bay leaves
  • 2 piece Cloves
  • 1 bunch Soup greens (carrots, celery and leek)
  • 2 tsp Salt
  • 2 tsp Clear broth instant
  • 2 piece Eggs
  • 4 tbsp Milk
  • 1 Cup Plucked parsley
  • 1 tsp Clear broth instant
  • 0,5 tsp Salt
  • 1 Gefrierbeutel
  • 2 tsp Salt
  • 2 tsp Beef broth instant
  • 250 g Wok noodles
  • 1 tsp Salt
  • Parsley for garnish
  1. Wash the soup meat in cold water and pat dry with kitchen paper. Peel and roughly cut the garlic cloves and ginger. Add water (4 liters) with salt (2 teaspoons), bay leaves (2 pieces), cloves (2 pieces), ginger pieces, garlic clove pieces and onions (2 pieces unpeeled!) And heat the water. Add the soup meat and cook with the lid on for about 1.5 hours. In the meantime, prepare the vegetables and the egg custard. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with the knife. Clean the celery, first cut into slices and then into small diamonds. Clean and wash the leek, halve lengthways and cut into strips. Pluck the parsley and whisk with eggs (2 pieces), milk (4 tablespoons), salt (½ teaspoon), place in a freezer bag and hang in a saucepan with simmering water. When the egg mixture is solidified, remove the bag and dice the crushed egg. After about 1.5 hours, remove the meat and onions, garlic cloves, ginger cubes and spices from the soup with a ladle. Dice the meat and add to the soup with the prepared vegetables. Separate the two onions from the skin, cut them up and add them to the soup. Let the soup simmer / cook for another 30 minutes and season with salt (2 teaspoons) and beef broth (2 teaspoons) to taste. Cook the pasta in salted water (1 teaspoon of salt) according to the instructions on the package and drain. Serve the soup hot garnished with parsley. Serve the noodles separately.
Dinner
European
beef soup with vegetables, egg custard and noodles

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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