Beef noodle soup, a super simple & tasty soup featuring flank steak and noodles cooked in a soy enriched broth, all in under 30 minutes.
A recipe that is perfect main course hearty soup but also a wonderful starter for a multi course feast, it’s even quick enough to rustle up for lunch.
Asian Steak and Noodle Soup
I love a good bowl of soup and this easy beef noodle soup has influences scattered across Asia. It is part Taiwanese, part Chinese and it even features a little bit of Vietnamese Pho.
In the main, the ingredients in this quick soup recipe are store cupboard essentials. Well, they are for me anyway, soy sauces and rice wine are as common a feature in my pantry as salt and pepper.
This recipe takes no more than 25 minutes to cook and is super simple yet makes for a filling meal.
The beef stays beautifully tender and soft and the dried mushrooms really enrich this glorious soup.
As with all stock or broth-based soups by the very best stock you can get or make your own. It is, after all, the core component of this recipe and it will define the flavour of the dish more than any other element.
Frequently Asked Questions.
Are two types of soy sauce really needed?
Yes! Light soy sauce and dark soy sauce are completely different products and bring completely different flavours to this dish.
They are not and are never interchangeable! If recipes just use the name soy sauce it will typically refer to light soy sauce.
What are Mun mushrooms?
Mun mushrooms are also called cloud ear mushrooms and wood ear fungus, in Japanese it gets even more appealing as the literal translation is “rough-hair-tree-jellyfish”.
The flavour is very mild but it has the most incredible texture that is hard to define. They also add a big lump of fibre to the dish.
If the texture is not for you then you can replace them with dried shiitkae mushrooms. The swap is like for like.
Can I use any other type of noodle?
Yes, of course! You will need to monitor the cooking time as they will all vary slightly.
Egg noodles tend to be fine cooked in the beef broth.
If you wanted to use rice or glass noodles I would cook them separately. Cook as per instructions then refresh in cold water and add them right at the end with the beef just to reheat.
How To Use Dried Mushrooms.
Dried mushrooms are a fantastic product that will liven up so many recipes.
They are simple to use too, all you need to do is steep them in hot water. Essentially it is exactly the same as making a pot of tea! They pack a huge amount of flavour and can be used in a host of recipes.
In this beef noodle soup recipe they add both flavour and texture, I use dried mun mushrooms.
But all mushrooms can be dried and you use them in the same way, steep in water and add to your recipe. They would be a great addition to either my balsamic mushroom risotto or even my cream of mushroom soup!
They can initially seem expensive, but you do not need to use many in a recipe. Stored correctly in an airtight container they will last “forever”.
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- Mixing bowl.
- Kettle for boiling water to soak the mushrooms.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring jug, cups and spoons.
Simple ingredients get an Asian twist in this Chinese and Taiwanese influenced beef noodle soup, super quick to make and full of big flavours!
- 250g (9oz) Flank Steak
- 75g (¾-1 Cup) Carrots
- 35g (½ Cup) 2 Small Spring Onions
- 2 Cloves Garlic
- 35g Thumb Sized Piece Ginger
- 25g (⅔ Cup) Dried Mun Mushrooms
- 250ml (½ Cup) Boiling Water
- 500ml (2 Cups) Beef Stock
- 1 Tbsp Light Soy Sauce
- 3 Tbsp Dark Soy Sauce
- 2 Tbsp Rice Wine
- 75g (2 Cups) Baby Spinach
- 75g (2½oz) Udon Noodles
- 2 Tbsp Oil
- ¼ Tsp Salt
- ½ Tsp Pepper
- Begin by soaking the dried mushrooms in the boiling water for 10 minutes.
- Whilst these are soaking cut your spring onions and carrots into batons 2-3cm (¾-1¼") long and as thin as you can.
- Finely slice your garlic cloves and slice your ginger into fine batons.
- Slice your beef across the grain into 2-3mm (⅛") thick slices 4-5cm (1¾-2") long.
- Heat a wok over a fierce heat and then add half of the oil.
- Season the beef with salt and pepper then stir fry until nicely coloured (2 minutes).
- Remove the beef and set aside.
- Return the wok to the heat add the remaining oil and then stir-fry the garlic, ginger, carrots, and spring onions for 2 minutes.
- Add in the rice wine followed by the soy sauces and beef stock, then the dried mushrooms and the steeping liquid.
- Bring this to a boil and then reduce to a simmer for 5 minutes.
- Add the noodles and simmer for 2 minutes.
- Add the beef and spinach cook for a final 30-60 seconds and serve immediately.
Amount Per Serving: Calories: 526Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 99mgSodium: 2076mgCarbohydrates: 27gFiber: 4gSugar: 4gProtein: 45g
Calorific details are provided by a third-party application and are to be used as indicative figures only.