Asian Beef and Noodle Soup Recipe

Name: Asian Beef and Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ginger grated or minced very finely; 2 cloves garlic minced; 1/2 teaspoon chinese five spice powder see recipe in links below; 8 cups chicken broth low salt or sodium reduced; 2 tablespoons fish sauce; 12 ounces ramen noodles 4 packages, throw away the seasoning packet; 1 pound beef, flank steak (london broil) cut in half lengthwise and then into thin strips; 6 ounces bok choy; 1 cup snow pea pods; 4 tablespoons cilantro fresh chopped, optional; 1 small red chili peppers sliced, optional

Servings: persons

1 tablespoon ginger grated or minced very finely
2 cloves garlic minced
1/2 teaspoon chinese five spice powder see recipe in links below
8 cups chicken broth low salt or sodium reduced
2 tablespoons fish sauce
12 ounces ramen noodles 4 packages, throw away the seasoning packet
1 pound beef, flank steak (london broil) cut in half lengthwise and then into thin strips
6 ounces bok choy
1 cup snow pea pods
4 tablespoons cilantro fresh chopped, optional
1 small red chili peppers sliced, optional

1
This recipe uses 4 packages of instant ramen noodles.
2
Get rid of the flavor packet, they always have way too much salt and artificial flavors.
3
In a large pot, add the ginger, garlic, Chinese five spice powder and chicken stock.
4
Cover and bring to the boil over high heat.
5
Reduce heat to medium-low and simmer for about 5 to 10 minutes.
6
Increase heat to medium.
7
Add the ramen noodles and cook, stirring gently for about 2 minutes.
8
Stir in the beef strips and cabbage.
9
Cook, stirring occasionally until the beef is cooked and cabbage has wilted, 3 to 4 minutes.
10
Add fish sauce, stir and check seasoning.
11
Before serving, add cilantro saving some to garnish the top of each bowl of Asian Beef and Noodle soup.
12
Add noodles to simmering broth and cook, stirring occasionally, until nearly tender, about 2 minutes.
13
Stir in beef, bok choy a nd snow pea pots and simmer until vegetables are tender and beef is cooked through, about 2 minutes.
14
Add cilantro and red chilli peppers if needed.
15
Serve warm.

1428

kcal

Calories

Fat

Carbs

190

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 11 ingredients. The key ingredients include: 1 tablespoon ginger grated or minced very finely, 2 cloves garlic minced, 1/2 teaspoon chinese five spice powder see recipe in links below, 8 cups chicken broth low salt or sodium reduced, and more.

Yes, Asian Beef and 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 Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions