Asian Beef Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 - 6 servings 1x
- Category: Soup
- Cuisine: Asian
Ingredients
- 4 to 5 green onions, thinly sliced across; white portions separated from green. Reserve about 1/4 cup of the green portions for garnish
- 1/4 head of cabbage; slice the quarter in half lengthwise, then slice thinly across in 1″ slices
- 1 carrot, finely chopped into matchsticks, then across 3/4 to 1″ long
- 5 or 6 mushrooms, button, shitake, or cremini, thinly sliced; if large, cut in half from top to bottom then sliced across
- 1/2 can bean sprouts, rinsed (may use fresh if available)
- about 10 to 12 cups beef broth (see note)
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy or mushroom soy (may use regular soy, but add in 1/2 teaspoon brown sugar
- heaping tablespoon hoisin or oyster sauce
- 2 teaspoons rice wine vinegar
- 8 ounces wheat noodles (such as udon; substitute with linguine or fettucine)
- 8 ounces shaved steak, cut into roughly 3×2″ pieces, kept cold in refrigerator until ready to use
- 1/2 teaspoon sesame oil, to taste
- additional soy sauce or salt, only if needed
- 2 green onions, thinly sliced, for garnish
Instructions
Prepare the green onions, cabbage, mushrooms, carrots, and bean sprouts as directed. Set aside, each separately, until needed. They will be added to the soup at different times.
Add white portion of green onions, cabbage, and carrots; simmer for about 5 minutes, skimming the broth if needed. Add mushrooms. Turn heat up to medium-high, bring to a boil, and add noodles; cook to al dente according to package directions.
Reduce heat to medium-low and carefully add shaved steak. To prevent clumping, quickly separate each piece, add to the top of the broth in a single layer to cover surface. Allow to cook several seconds, then push into broth, making room for another layer. Continue till all the steak is used.
Working quickly, stir in bean sprouts and remaining green onion tops (not the 1/4 cup reserved for garnish) to heat through. Add sesame oil to taste. Taste and adjust seasonings, adding additional soy, vinegar, and/or salt to taste. Serve with the reserved green onion for garnish.
Note: The photos show the soup made with 10 cups of broth; however, if you wish a brothier soup, or find upon standing or being saved as leftovers, additional broth may be used or needed.
Find it online: https://frugalhausfrau.com/2025/06/02/asian-beef-noodle-soup/