Beef, Vegetable and Noodle Soup

beef soup

I remember growing up on Guam and loving rainy days (we had a LOT of them, too) because that meant my mom might just make her beef and noodle soup.  I didn’t know what it was commonly called back then — I just called it “Mom’s soup”.

When my children lived with my parents for the year my husband and I deployed to Iraq, they too learned to call it “Mom’s soup”, and they often ask me to make it for them.  There is nothing like Mom’s cooking.  In this case, my kids are referring to my mom, whom they lovingly call “Mom” as well.

This soup is sometimes called “Soup Tan Kandelaria” or “Beef Sotanghon Soup”.  I just call it “Delicious”.

This is my sister’s recipe.  She and I learned to cook from the best — our Mom.  :)

Here’s to you, Mom!

Beef, Vegetable and Noodle Soup

Recipe by Carolyn Merfalen

beef soup

Ingredients:

  • Flank steak, cut into small, thin pieces, as much as you like (about 1 pound)
  • Chicken, cut into small pieces, about 1 pound, optional
  • 1 bag vermicelli noodles
  • 2 cans diced tomatoes
  • 1 can sweet corn
  • Any other vegetables you like, diced
  • 2 cans water (use tomato cans)
  • Salt and pepper, to taste
  • Dashida (Korean beef stock)
  • Chopped parsley, about 1 cup
  • Garlic powder, to taste, or about 1 tablespoon
  • Onion powder, to taste, or about 1 tablespoon

Directions:

1.  Start by braising the meat or chicken in a little olive oil and diced garlic.  Everyone’s got a slightly different way of putting it all together. I used flank steak, but any kind of beef meat or chicken will be just as good.

2.  Add two cans of diced tomatoes (there are various ones, use whatever is your preference).

3.  Add other vegetables. Again, the vegetables you add would basically be the kinds you like in your soup.  I used canned sweet corn, fresh diced celery and onions, and fresh potatoes cut into quarters.  I tend to keep the potatoes in bigger pieces since it breaks down while cooking and stirring.

4.  Add water.  Use one of the tomato cans and measure out two full cans;  use more or less, depending on how light or thick a broth you would like.

5.  Let simmer over low heat until the potatoes are done then add the vermicelli and spices.  Before adding the vermicelli, immerse it in boiling water for about three or four minutes. Pour the vermicelli into a strainer, run cold tap water over it, cut them with a pair of kitchen scissors, add them to the soup.

6.  Simmer until the noodles and vegetables are done.  Serve hot and enjoy!

 

4 comments

  1. Mary says:

    Hafa Adai Thank you so much for the reicipes I really miss my moms cooking..Thanks to you now I can enjoy cooking.

  2. Margaret Beem says:

    Hafa adai, Annie. This is your Nina–Margaret Beem. I have seen many of your delicious looking (I’m sure delicious tasting as well) dishes on Facebook. Congratulations on your website! I am very impressed by all the wonderful topics that you have available and the easy steps to your different dishes that your viewers can follow. With your permission only, I would love to download your recipes into a book and have it so it is easily accessible in my kitchen. I would be honored to try your recipes as well as Hanna’s marinade. Great job!

    Send me an email when you have time and tell me how you and your family are doing.

    Love,
    Nina, Margaret

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