Quick Asian Beef Vegetable Noodle Soup
Transform your weeknight dinner routine with this Quick Asian Beef Vegetable Noodle Soup—a flavorful and comforting one-pot wonder that's ready in just 35 minutes! Tender strips of marinated beef meld perfectly with crisp bok choy, earthy shiitake mushrooms, and vibrant carrots, all simmered in an aromatic ginger-garlic beef broth. Silky rice noodles or ramen provide a hearty base, while a drizzle of soy and optional hoisin sauce adds a savory depth of flavor. Topped with fresh cilantro, green onions, and a squeeze of lime for a bright finish, this easy-to-make noodle soup offers the ultimate balance of taste and texture. Perfect for busy nights, this healthy and satisfying recipe serves up bold Asian-inspired flavors with minimal effort!
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Recipe Information
Ingredients
- 250 grams beef sirloin or flank steak
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 cup water
- 2 cups bok choy, roughly chopped
- 1 medium carrot, julienned
- 1 cup shiitake mushrooms, sliced
- 200 grams rice noodles or ramen noodles
- 2 stalks green onions, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon hoisin sauce (optional)
- 1 lime, cut into wedges
Instructions
Slice the beef thinly against the grain and place it in a bowl. Toss with the cornstarch, 1 tablespoon of soy sauce, and sesame oil. Let it marinate for 10 minutes while you prepare the other ingredients.
Heat the vegetable oil in a large pot over medium-high heat. Add the ginger and garlic, sautéing for 1 minute until fragrant.
Pour in the beef broth and water, and bring to a simmer.
Meanwhile, prepare the rice noodles according to the package instructions. Once cooked, drain and set aside.
Add the chopped bok choy, julienned carrots, and sliced shiitake mushrooms to the simmering broth. Cook for 5 minutes, or until the vegetables are tender but still crisp.
Stir in the remaining 2 tablespoons of soy sauce and hoisin sauce, if using, for added depth of flavor.
Add the marinated beef slices to the pot, cooking for 2-3 minutes until the beef is just cooked through.
Divide the cooked noodles evenly into serving bowls. Ladle the hot soup with beef and vegetables over the noodles.
Garnish each bowl with sliced green onions and chopped cilantro. Serve with lime wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 188 mg | 62% | |
| Sodium | 7692 mg | 334% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 17.1 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 355 mg | 27% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3066 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
