Five-Spice Beef Brisket Noodle Soup
"Warm your soul with a deeply aromatic, Cantonese-inspired beef soup that brings professional noodle-shop flavors to your home kitchen in under an hour."
Instructions
Heat the sesame oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 2–3 minutes until fragrant and lightly softened.
Add the sliced beef brisket and cook, stirring occasionally, until the meat is lightly browned on all sides.
Pour in the beef broth and water. Stir in the soy sauce, oyster sauce, five-spice powder, and salt. Bring to a gentle boil.
Reduce the heat to low and let the soup simmer for about 30 minutes, allowing the beef to become tender and the flavors to deepen.
Meanwhile, cook the egg noodles in a separate pot according to package instructions. Drain well and set aside.
Taste the broth and adjust seasoning with additional salt if needed. Remove from the heat.
Divide the noodles among serving bowls and ladle the hot beef and broth over the top.
Garnish with green onions and fresh cilantro. Serve immediately.