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Asian Beef and Noodle Soup


Ready in 15 minutes flat, quick and hearty Asian beef noodle soup.















1 tablespoon ginger
grated or minced very finely
2 cloves garlic
½ 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


This recipe uses 4 packages of instant ramen noodles.

Get rid of the flavor packet, they always have way too much salt and artificial flavors.

In a large pot, add the ginger, garlic, Chinese five spice powder and chicken stock.

Cover and bring to the boil over high heat. Reduce heat to medium-low and simmer for about 5 to 10 minutes. Increase heat to medium.

Add the ramen noodles and cook, stirring gently for about 2 minutes.

Stir in the beef strips and cabbage. Cook, stirring occasionally until the beef is cooked and cabbage has wilted, 3 to 4 minutes.

Add fish sauce, stir and check seasoning.

Before serving, add cilantro saving some to garnish the top of each bowl of Asian Beef and Noodle soup.

Add noodles to simmering broth and cook, stirring occasionally, until nearly tender, about 2 minutes.

Stir in beef, bok choy a nd snow pea pots and simmer until vegetables are tender and beef is cooked through, about 2 minutes.

Add cilantro and red chilli peppers if needed.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 724g (25.5 oz)
Amount per Serving
Calories 75034% of calories from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 3675mg 153%
Total Carbohydrate 27g 27%
Dietary Fiber 2g 9%
Sugars g
Protein 86g
Vitamin A 161% Vitamin C 10%
Calcium 10% Iron 41%
* based on a 2,000 calorie diet How is this calculated?


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