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Ginger Garlic Noodle Broth: Spicy Beef & Mushroom Soup Recipe

Healing Ginger Garlic Noodle Broth with Spicy Beef

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1 lb Beef flank steak or sirloin Thinly sliced against the grain
  • 2 tbsp Vegetable oil Divided use
  • 4 cloves Garlic Minced
  • 2 tbsp Fresh ginger Grated or finely minced
  • 8 oz Cremini or Shiitake mushrooms Sliced
  • 6 cups Beef broth Low sodium preferred
  • 2 tbsp Soy sauce Plus more to taste
  • 1 tsp Red chili flakes Adjust for heat preference
  • 3 heads Baby bok choy Halved lengthwise
  • 8 oz Ramen or Udon noodles Dried or fresh
  • 2 stalks Green onions Chopped, for garnish

Instructions
 

  • In a small bowl, toss the sliced beef with 1 tablespoon of soy sauce and half of the chili flakes. Set aside.
  • Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the beef in a single layer and sear until browned, about 2-3 minutes. Remove beef and set aside.
  • In the same pot, add the remaining oil. Sauté the mushrooms until browned and tender, about 4-5 minutes.
  • Add the minced garlic and ginger to the mushrooms, stirring constantly for 1 minute until fragrant. Be careful not to burn the garlic.
  • Pour in the beef broth and remaining soy sauce. Bring to a boil, then reduce heat to low and simmer for 10 minutes to meld the flavors.
  • While the broth simmers, cook the noodles in a separate pot of boiling water according to package directions. Drain and rinse.
  • Add the baby bok choy and the cooked beef (with its juices) back into the broth pot. Simmer for 2-3 minutes until the bok choy is tender but crisp.
  • Divide the cooked noodles into bowls. Ladle the hot broth, beef, and vegetables over the noodles.
  • Garnish with chopped green onions and extra chili flakes before serving.