Beef Noodle Soup

Beef Noodle Soup

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In a large frying pan, heat the cooking oil over high heat until shimmering. Sauté the scallions, ginger, beef, and soybean sauces until the beef is covered in sauce and seared, about 3-4 minutes. Transfer everything to the slow cooker. Add in the soy sauce and mirin.

Pour the hot water into the frying pan to collect the remaining sauce, then transfer to the slow cooker. (You may need more water; make sure the meat is mostly covered.) Stir, then cook on low until the beef is tender, about 6-8 hours.

Beef noodle soup

Ready in less than half an hour, the warming spicy and fragrant broth is combined with rice noodles, thinly sliced beef and finished with the sour tang of lime to help cut through the richness of the soup &ndash perfect for a speedy meal without having to sacrifice on flavour.


  • 100 g rice noodles
  • 2 low-salt beef stock cubes
  • 1 small onion, finely chopped
  • 3 cm piece root ginger, peeled and thickly sliced
  • 1 red chilli, deseeded and thinly sliced
  • 1 cinnamon stick
  • 1 star anise
  • 230 g frying steak, trimmed of any visible fat
  • 150 g beansprouts
  • 235 g pak choi, thickly sliced
  • 2 tbsp fresh coriander leaves
  • 1 lime, cut into wedges, to serve
  • 3.5 oz rice noodles
  • 2 low-salt beef stock cubes
  • 1 small onion, finely chopped
  • 3 cm piece root ginger, peeled and thickly sliced
  • 1 red chilli, deseeded and thinly sliced
  • 1 cinnamon stick
  • 1 star anise
  • 8.1 oz frying steak, trimmed of any visible fat
  • 5.3 oz beansprouts
  • 8.3 oz pak choi, thickly sliced
  • 2 tbsp fresh coriander leaves
  • 1 lime, cut into wedges, to serve
  • 3.5 oz rice noodles
  • 2 low-salt beef stock cubes
  • 1 small onion, finely chopped
  • 3 cm piece root ginger, peeled and thickly sliced
  • 1 red chilli, deseeded and thinly sliced
  • 1 cinnamon stick
  • 1 star anise
  • 8.1 oz frying steak, trimmed of any visible fat
  • 5.3 oz beansprouts
  • 8.3 oz pak choi, thickly sliced
  • 2 tbsp fresh coriander leaves
  • 1 lime, cut into wedges, to serve


  • Cuisine: Beef
  • Recipe Type: Soup
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 2


  1. Place the noodles in a large bowl, cover with a kettleful of boiling water and leave to soak for 15 minutes, stirring once or twice to make sure the noodles don&rsquot stick together.
  2. While the noodles are soaking, place the stock cubes, onion, ginger, chilli, cinnamon, star anise and 750ml/24oz boiling water in a large pan and bring to a boil. Simmer for 10 minutes.
  3. Meanwhile, cook the steak in a non-stick frying or griddle pan for 2&ndash3 minutes on each side, until nicely browned but still a little pink in the centre. Transfer to a plate, let it rest for 5 minutes, then slice thinly.
  4. Stir the beansprouts and pak choi into the broth and cook for 2 minutes or so until the vegetables are tender.
  5. Drain the noodles and divide between 2 bowls. Ladle over the broth and vegetables then top with the sliced beef and coriander. Serve with lime wedges for squeezing over.

This recipe and image is courtesy of Waitrose & Partners and can be found on the recipe page along with thousands of other recipes.

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  • ½ ounce dried porcini mushrooms
  • 1 cup boiling water
  • 2 teaspoons canola oil
  • 1 ½ cups chopped celery
  • 1 ½ cups chopped carrots
  • 3 cloves garlic, minced
  • 1 pound cremini mushrooms, chopped
  • 1 ½ cups chopped onion
  • 1 pound boneless sirloin or flank steak, trimmed, cut into 1/2-inch cubes
  • 2 tablespoons tomato paste
  • ½ cup dry red wine
  • 1 tablespoon Worcestershire sauce
  • 6 cups reduced-sodium beef broth
  • 1 large turnip, peeled and cut into 1/4-inch dice
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 2 cups whole-wheat egg noodles, cooked
  • ½ cup chopped fresh parsley or dill for garnish

Place porcini in a bowl add boiling water and soak for 10 minutes to soften. Line a sieve with a paper towel, place over a bowl and strain, reserving the liquid finely chop the porcini and set aside.

Heat oil in a soup pot or Dutch oven over medium heat. Cook celery, carrots and garlic, stirring frequently, until softened, 6 to 8 minutes. Transfer to a bowl. Add cremini and onion cook over medium-high heat, stirring, until browned, 8 to 10 minutes. Transfer to the bowl.

Add steak to the pot and cook on medium-high, stirring occasionally, until beginning to brown, 3 to 5 minutes add tomato paste and cook, stirring, for 30 seconds. Add wine and Worcestershire and cook until the sauce thickens slightly, about 30 seconds. Stir in the porcini and liquid, reserved vegetables, broth, turnip, bay leaf, thyme, pepper and salt cover and bring to a boil. Reduce heat and simmer, covered, until the vegetables are tender, 25 to 30 minutes.

Discard the bay leaf. Stir in noodles. Garnish with herbs, if desired.

Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 3 days stir in noodles just before serving.

Recipe Summary

  • 1 pound lean ground beef
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon ground ginger
  • 4 cups water
  • 1 medium head bok choy, chopped
  • 2 (3 ounce) packages beef flavored ramen noodles
  • 2 teaspoons vegetable oil
  • 2 tablespoons soy sauce

Brown meat in a large skillet. Drain off fat, and rinse meat using a colander.

Transfer meat to a large cooking pot. Stir in onion, garlic, and ginger. Add water, and bring soup to a boil. Stir in bok choy. Reduce heat ,and simmer for about 3 minutes.

Stir in noodles. Simmer 3 minutes longer, or until bok choy and onions are crisp tender and noodles are soft. Stir in seasoning packets, oil, and soy sauce.

Can You Freeze Beef Noodle Soup?

Making soup as a gift for friends is one of my favorite things to do. I often give it when people are in need – new parents, surgery, just need a pick me up. I love to give them a frozen soup, especially because then they can use it whenever they want it.

Beef noodles soup freezes really well, all you need to do is cook the noodles separately. Store them in a gallon zip bag and add them to the soup when reheating. If the noodles are frozen into the soup, they’ll absorb the broth and become soft.

How to make Chinese beef noodle soup

1. Soak the beef in the water for 20minutes. Heat a wok with water until boiling, add beef and cook for a while. Wash them in warm water.

2. Add 1 bay of leaves, 1 dried pepper, 1 cinnamon, 2 pieces of dried tangerine peel and 1 anise in a material package. Heat a wok with oil, and stir-fry the crystal sugar and 1 anise under middle heat until the crystal sugar melt. Add ginger and green Chinese onion.

3. Add beef, 4 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce in the wok. And continue to stir-fry a few times. Sprinkle the salt in the wok.

4. Add enough warm boiled water. (The water just enough to cover the beef.)And put the material package in the wok.

5. Pour the beef soup into a pressure cooker and choose a stew function to cook it for 30 minutes. Then, remove the material package and sprinkle chicken essence.

6. Heat a wok with water until boiling, and cook the vegetable for 1 minute. Transfer the vegetable on a plate and set aside.

7. Heat a wok with water until boiling, add 1 teaspoon of salt in the wok and cook the noodles. Transfer the noodles on a bowl.

8. Put the vegetable and beef on the noodles. Pour the beef soup on the bowl. Serve.

What you’ll need

A bit of this and a bit of that .

  • Want a different soup? Add a can of diced tomatoes. Adjust seasoning as needed.
  • As with most recipes using beef in soups, you can use almost any cut of beef, especially if it has bones and a good marbling of fat. I like to use bottom blade, but if something else is on sale, I'll use that.
  • Looking for recipes with noodles, or pasta, or macaroni? This one can use any of those.
  • Have some tired-looking veggies in the crisper? Cauliflower? Mushrooms? Spinach? Lettuce? Radishes? Yes, they all work. 
  • Add your favorite herbs and spices. For me, that often means adding Montreal Steak Spice. Not German, I know, but hubby and I love the extra little kick it gives. 
  • Finishing off with a garnish of freshly chopped parsley or chives is nice.
  • Maggi is an all-time favorite addition. Vegeta is another. 

Recipe Instructions

You’ll need two large pots to make this recipe. Fill one large stock pot with 16 cups of cold water. Add the ginger, scallions, Shaoxing wine and beef chunks.

Cover and bring to a boil. Immediately turn down the heat and simmer for 10 minutes. After that, turn off the heat and set aside.

See all that foam at the surface of the liquid? That’s why we do this step!

(I used a wok so we could show the steps more clearly, but you can use the 2nd stock pot for the next stage of the recipe).

Heat the oil in another stock pot or large wok over medium low heat, and add the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves.

Cook until the garlic cloves and onion chunks start to soften (about 5 – 10 minutes). Stir in the spicy bean paste.

Then add the tomatoes and cook for two minutes. Finally, stir in the light soy sauce and sugar. Turn off the heat.

Now, let’s scoop out the beef, ginger, and scallions from the 1 st pot and transfer them to the 2 nd pot. Then, pour in the stock through a fine mesh strainer.

Place the pot over high heat, and add in the dried tangerine peel. Cover and bring the soup to a boil. Immediately turn the heat down to a simmer, and cook for 60-90 minutes.

After simmering, turn off the heat, but keep the lid on, and let the pot sit on the stove (with the heat off) for another full hour to let the flavors meld together. Your soup base is done. Remember to bring the soup base to a boil again before serving. As an optional step, pick out the beef, strain the soup if you mind the floating spices and aromatics in the soup.

Cook your noodles in a separate pot according to the package instructions, and divide among your serving bowls (you can get 8-10 servings out of your pot of soup and beef).

Top the bowls with hot broth, beef, scallions, and cilantro.

Serve this spicy beef noodle soup piping hot! If you still have leftover stock and beef, you can freeze it and reheat for future meals.

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Beef Noodle Soup (One Pot)

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Quick and easy beef noodle soup recipe, homemade with simple ingredients in 30 minutes on stovetop. A hearty one pot meal, loaded with vegetables, Italian seasoning, egg noodles and leftover pot roast.

Pot roasts are always in our meal plan every month and we enjoy using the leftovers in different ways over the next few days. Today’s recipe is one of our favorites, especially during the cold season when you want a warm and comforting bowl of soup. Here are some delicious pot roast recipes that you can use: Instant Pot Red Wine Pot Roast, Instant Pot Pot Roast Recipe, Easy Slow Cooker Pot Roast, Italian Pot Roast

Typically, this soup would take more than an hour to make because you would have to cook the beef too. However, since you are using cooked meat (e.g. leftover roast), it’s ready in about 30 minutes.

What sides to serve with beef vegetable noodle soup?

Typically, this soup is served on its own because it does have egg noodles, which are very filling. However, to make it even more filling, you can serve breadsticks or crusty bread on the side. Garlic bread and cornbread are also good choices.


Taiwanese beef noodle soup/ Chinese beef noodle soup– This would be an Asian twist to this recipe. The post roast should be made with Asian herbs, sauces, seasonings rather than Italian seasoning.

Spicy beef and noodle soup– Add red chili flakes to give it a spicy kick.

Make it creamy– By adding some heavy cream towards the end. This also thickens it slightly and makes it more flavorful.

Tips and Techniques

Don’t shred the beef– It makes the soup very messy and “stringy.” I recommend using roughly sliced pieces.

Use unsalted butter and low sodium broth– Because it prevents this meal from becoming too salty.

What type of noodles to use? Egg noodles taste the best and there are a variety of shapes to choose from. Udon noodles are great too. You can also use thin noodles or small shells.

Frozen vegetables vs. Fresh vegetables– I like to use frozen veggies because it’s convenient and they also cook faster. If you use fresh veggies, you would have to add them earlier because they take a little longer to cook and become tender.

Don’t add the noodles in the beginning– Because if they are cooked for so long, they would end up getting over-cooked and become too soft and “mushy.”

Adjust amount of vegetables– This is based on your preference. You can add more or less.

Adjust herbs and seasonings– This is based on your preference too. I only use a little bit of Italian seasoning since the pot roast will add a lot of flavor.


Ground Beef

Onion - Use a white onion or a yellow onion

Salt, Pepper, Basil, Parsley

Beef Broth - You need 2 cans for this soup recipe

Stewed Tomatoes - These add so much flavor so be sure you get the canned stewed tomatoes. The tomatoes come in big chunks but you will blend it up before adding it into the soup so don't worry about that.