Asian Beef and Mushroom Noodle Soup Recipe

Name: Asian Beef and Mushroom Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb Beef round - sliced thin; 10 oz Shitake Mushrooms rough chopped; 1 medium Onion diced; 3 Serrano peppers diced. or any pepper of your choice and heat preference; 2 large Carrots shredded; 1/2 head Green Cabbage Chopped; 4 tsp Ginger paste; 4 tsp Garlic Paste; 1 cup Soy Sauce; 8 cup Beef Broth; 2 cup Water; 7 oz Udon Noodles; 4 tbsp Canola Oil as needed; 2 tsp Sesame Oil; 1 tsp Ground Pepper; 1 Salt to taste; 1 Green Onion chopped for garnish

Servings: persons

2 lb Beef round - sliced thin
10 oz Shitake Mushrooms rough chopped
1 medium Onion diced
3 Serrano peppers diced. or any pepper of your choice and heat preference
2 large Carrots shredded
1/2 head Green Cabbage Chopped
4 tsp Ginger paste
4 tsp Garlic Paste
1 cup Soy Sauce
8 cup Beef Broth
2 cup Water
7 oz Udon Noodles
4 tbsp Canola Oil as needed
2 tsp Sesame Oil
1 tsp Ground Pepper
1 Salt to taste
1 Green Onion chopped for garnish

1
In a soup pot Heat 2 Tablespoons of Canola and 1 teaspoon of sesame oil
2
Prepare the beef.
3
I like it thinly sliced and cut into 1 inch squares.
4
Add the beef to the hot oil.
5
Add half the ginger paste and half the garlic paste, 2 teaspoons each.
6
Cook until the beef is browned.
7
Remove beef to a plate.
8
Prepare vegetables.
9
Add more canola oil to pot if needed and add the onions, carrots, and peppers.
10
Saute until the onions are translucent.
11
About 2 minutes.
12
Add the other half of ginger paste and garlic paste and stir.
13
Add the cabbage and mushrooms and stir.
14
Cook the vegetables until the cabbage softens about 5 minutes.
15
Add the beef back to the pot and stir.
16
Add the soy sauce stir.
17
Scraping the bottom of the pan.
18
Add the beef stock and water and stir to combine.
19
Bring to a simmer and let cook for about 30 minutes to an hour .
20
Taste and add salt to taste.
21
Cook the noodles in a separate pot using directions on the package .
22
I cook mine just until they're almost fully cooked.
23
Drain and rinse in cold water to stop cooking.
24
Add the noodles to the soup when you're ready to eat.
25
Serve and enjoy.
26
Garnish with fresh chopped green onions.
27
I also added siracha to mine for a little spice.

1056

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 lb Beef round - sliced thin, 10 oz Shitake Mushrooms rough chopped, 1 medium Onion diced, 3 Serrano peppers diced. or any pepper of your choice and heat preference, and more.

Yes, Asian Beef and Mushroom Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Beef and Mushroom Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions