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Quick Beef Noodle Soup

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A fast and comforting beef noodle soup made with tender sirloin, fragrant broth, and egg noodles, perfect for rainy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 8 oz beef sirloin, thinly sliced Slice across the grain for tenderness
  • 4 cups beef broth Use low-sodium if adjusting salt
  • 8 oz egg noodles Wide or thin, per preference
  • 1 cup bok choy, chopped Substitute with spinach, napa cabbage, or baby bok choy
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp soy sauce Substitute tamari for gluten-free option
  • 1 tsp fresh ginger, grated Or 1/4 tsp ground ginger
  • Green onions for garnish

Method
 

Preparation
  1. Heat 1–2 tablespoons of oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and softened.
  3. Increase heat to medium-high. Add the sliced beef in a single layer and cook, stirring, until browned on the outside (about 2–4 minutes).
  4. Pour in the beef broth and bring the pot to a rolling boil. Scrape any browned bits from the bottom.
  5. Stir in the soy sauce and grated ginger. Add the chopped bok choy, reduce heat to a simmer, and cook for 8–10 minutes.
  6. While the soup simmers, cook the egg noodles according to package instructions. Drain and keep warm.
  7. Taste the broth and season with salt and pepper as needed.
  8. Serve the soup ladled over the noodles and finish with sliced green onions.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 2gSugar: 1g

Notes

Slice the beef thin against the grain. Separate cooked noodles from broth to prevent sogginess. Store leftovers in an airtight container for up to 3-4 days.
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