Asian Inspired Beef and Noodle Soup

5 from 1 vote

Asian Inspired Beef and Noodle Soup

This Asian-inspired beef and noodle soup comes together in just 20 minutes, with thinly sliced beef and fresh vegetables in a savory beef broth infused with soy, sesame, garlic, and ginger.

Prep Time5

Cook Time15

Total Time20

Course: Soup

Cuisine: American, asian

Keyword: asian inspired beef and noodle soup, beef noodle soup, beef noodle soup recipe

Servings: servings

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