When you’re craving a big bowl of noodle soup but don’t want to spend your whole evening making it, this Asian Inspired Beef Noodle Soup is the one. The broth is loaded with ginger, garlic, soy sauce and sesame, there’s tender beef and slurpable rice noodles in every bowl, and the whole thing comes together in about 30 minutes. It makes a big pot, too, so there’s plenty to go around the table if you’re willing to share.
Part of why I love this soup so much is that everyone gets to finish their bowl however they like. Spice lovers can go heavy on the chili oil, anyone who likes it mild can leave it off, and there’s always a pile of green onions and cilantro on the table for topping. It also works with shrimp instead of beef, so it’s easy to switch up depending on what’s in your fridge. Want more Asian inspired dishes? Try Crunchy Asian Slaw or Peanut Noodles.
😍 Why You’ll Love This Asian-Inspired Beef Noodle Soup
Dinner in about half an hour: the broth only needs around 10 minutes to simmer, and the beef cooks in a minute or two right in the pot.
Takeout flavour at home: ginger, garlic, soy sauce and sesame oil give the broth the same savoury depth you’d get from your favourite noodle spot.
Light but still filling: plenty of broth and veggies keep it from feeling heavy, while the noodles and beef make it a full meal.
Easy to make your own: pile on the toppings you love, adjust the heat bowl by bowl, or swap in shrimp for the beef.
🍜 Ingredients You’ll Need To Make This Beef Noodle Soup
Beef broth: using a lightly salted broth keeps it from getting too salty once the soy sauce goes in.
Rice noodles: cooking them separately keeps the broth clear and stops them from soaking up too much liquid.
Thinly sliced beef: I buy the beef chuck sliced rolls.
Broccoli: chopped broccoli adds colour and a bit of bite.
Shiitake mushrooms: fresh or dried both work, and they bring an earthy, savoury flavour that makes the broth taste so much richer.
Bok choy: adds an earthy flavour.
Soy sauce: seasons the broth and gives it that salty, savoury backbone.
Sesame oil: the aromatics and veggies are sautéed in sesame oil, so the whole pot gets a warm, nutty flavour from the start.
Rice vinegar: a little bit stirred in at the very end brightens up the broth so it doesn’t taste flat.
Fresh ginger: adds a warm, slightly spicy kick.
Garlic: gives the broth a mellow, toasty garlic flavour.
Chili flakes or chili oil: spooned over the top for heat, so you can add as much or as little as you like.
Green onions: finely chopped green onions add a fresh, mild bite and a pop of colour on top.
Cilantro: a sprinkle of fresh cilantro at the end gives each bowl a bright, herby finish.
✔ How To Make Asian Inspired Beef Noodle Soup
If using dried shiitake mushrooms, soak them in hot water until softened. Drain, slice, and set aside.
In a large soup pot set over medium heat, add the sesame oil. Add the ginger, garlic, broccoli, and sliced mushrooms, and sauté until the garlic begins to turn golden and the vegetables start to soften.
Add the beef broth, soy sauce and rice vinegar. Bring to a gentle simmer and cook for approximately 10 minutes, allowing the flavours to develop.
While the broth is simmering, chop the green onions and cilantro and set aside.
Prepare the rice noodles according to the package directions. Drain and set aside.
Just before serving, add the prepared noodles and thinly sliced beef to the hot broth. Allow the beef to cook through, approximately 1–2 minutes, depending on how thinly it is sliced. Take off the heat and add the rice vinegar.
NOTE: shrimp can easily be substituted for the beef. If using fresh shrimp, lightly season with salt and add the shrimp to the pot at the same time you would add the beef. Cook until the shrimp are pink and cooked through.
Ladle the soup into bowls and top with chili oil, green onions, and fresh cilantro.
🗒 Variations
Extra spicy: stir a spoonful of chili garlic sauce or sriracha into the broth with the soy sauce, or top each bowl with a few slices of fresh red chili.
Add an egg: a jammy soft-boiled egg cut in half and set on top of each bowl makes this even heartier.
More veggies: baby bok choy or snap peas can go in with the broccoli, and a handful of bean sprouts on top adds a fresh crunch.
Lime finish: squeeze a wedge of lime over your bowl just before eating for a little extra brightness.
🗒 Substitutions
Beef: shrimp is an easy swap. If you’re using fresh shrimp, season them lightly with salt and add them to the pot at the same point you’d add the beef, cooking until they’re pink and cooked through.
Chicken broth: vegetable broth or beef broth both work. Beef broth will give you a deeper, richer soup, while vegetable broth keeps it a little lighter.
Rice noodles: udon, ramen or egg noodles all work here. Just cook them according to their package directions before adding them to the pot.
Soy sauce: use tamari or coconut aminos if you need the soup to be gluten-free.
Shiitake mushrooms: cremini or oyster mushrooms are great if you can’t find shiitakes, though the broth will be a little less earthy.
🍴 Leftovers? Lucky you.
Store the broth and noodles in separate airtight containers in the fridge for up to 3 days. Rice noodles keep soaking up liquid as they sit, so keeping them apart stops them from getting mushy and drinking up all your broth. To reheat, warm the broth in a pot over medium heat until hot, then add the noodles for a minute or two to heat through. Keep the heat gentle so the beef doesn’t get tough.
🤔 FAQ’s
What cut of beef is best for this soup?
A tender cut that cooks quickly works best, like sirloin, flank steak or ribeye. Whatever you use, slice it as thinly as you can against the grain so it stays tender.
Can I use dried shiitake mushrooms instead of fresh?
Yes! Soak them in hot water until they’re soft, then drain and slice before adding them to the pot. If you want even more mushroom flavour, strain the soaking liquid and add a splash of it to the broth.
Is this beef noodle soup gluten-free?
Not as written, since regular soy sauce contains wheat. Swap in tamari or coconut aminos and double-check that your broth is gluten-free, and you’re good to go.
Why are the noodles cooked separately?
Rice noodles release starch as they cook, which can turn the broth cloudy and thick. They also absorb a lot of liquid, so cooking them on their own keeps the broth clear and the noodles from going soft.
👩🍳 Hungry For More?
If you loved this Asian Inspired Beef Noodle Soup Recipe, here are a few more recipes worth keeping on rotation:
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this beef noodle soup recipe (or any recipe of mine) don’t forget to leave a review.
Asian Inspired Beef and Noodle Soup
Equipment
- 1 large soup pot
Ingredients
- 8 cups beef broth, salted or reduced sodium
- 220 grams rice noodles
- 6 – 8 oz beef chuck sliced rolls
- 2 cup broccoli, roughly chopped
- 1 cup baby bok choy, roughly chopped
- 1 cup shiitake mushrooms, fresh or dried, stems removed and sliced
- 2 tbsp soy sauce, low sodium
- 2 tsp sesame oil
- 2 tsp rice vinegar
- 1 tbsp fresh ginger, minced
- 3 garlic cloves, minced
Toppings
- 1 tbsp chilli flakes or chilli oil
- 2 tbsp green onions, finely chopped
- 2 tbsp cilantro, finely chopped
Instructions
- If using dried shiitake mushrooms, soak them in hot water until softened. Drain, slice, and set aside.
- In a large soup pot set over medium heat, add the sesame oil. Add the ginger, garlic, broccoli, bok choy, and sliced mushrooms, and sauté until the garlic begins to turn golden and the vegetables start to soften.For crunchier broccoli, stir it in during the last one to two minutes of cooking instead of adding it at the start.
- Add the beef broth, soy sauce and rice vinegar.Bring to a gentle simmer and cook for about 10 minutes, allowing the flavours to develop.
- While the broth is simmering, chop the green onions and cilantro and set aside.
- In a separate pot, prepare the rice noodles according to the package directions. Drain and set aside.I like to cook the ramen separately and add it just before serving so it doesn’t soak up all the broth.
- Just before serving, add the thinly sliced beef to the hot broth. I like to buy the thinly sliced beef chuck strips – they’re perfect here because they cook super quickly.Allow the beef to cook through, approximately 1–2 minutes, depending on how thinly it is sliced.Taste the broth and add more soy sauce only if needed—depending on how salty your beef broth is, you might not need much.
- NOTE: shrimp can easily be substituted for the beef. If using fresh shrimp, lightly season with salt and add the shrimp to the pot at the same time you would add the beef. Cook until the shrimp are pink and cooked through.
- Divide the cooked ramen among serving bowls, ladle the soup over top, and finish with cilantro, green onions, and chili crisp, if desired.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved how quickly this came together. Perfect for a busy weeknight!