This time of year gets me so excited because of how cozy everything gets, especially the food! I love soup in general, but when the weather is chilly and crisp I have to have it multiple times a week, no questions asked. One of my favorite things in particular is a hearty noodle soup and today we have a simple, but totally satisfying Ginger and Garlic Beef Noodle Soup.
We’ve simplified this recipe quite a bit by using store bought beef stock that we infused our own asian flavors into. The results yield a very flavorful, umami-like stock that gets soaks up by the chuka soba noodles as you slurp them down! While we kept the other add-ins pretty basic, you can add whatever fresh veg you’d like, such as baby bok choy, bean sprouts, sliced carrots, etc. The options are endless!
If you’re looking for a cozy and comforting soup recipe that will totally make any belly super happy and satisfied, we have the right soup for you! Enjoy!
Here are more noodle soup recipes you might love:
Also check out this post for our Best Soup Recipes!
Ginger-Garlic Beef Noodle Soup
INGREDIENTS
marinated beef
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 2 cloves garlic, minced
- 2 teaspoons ginger, peeled and minced
- ½ teaspoon salt
- ½ teaspoon white pepper
- 1 pound top sirloin, thinly sliced
flavor-infused stock
- 2 quarts plus 1 cup high quality (no salt added) beef stock
- 2 cinnamon sticks
- 1 star anise
- 6 cloves garlic, smashed
- 1 (1 inch) piece ginger, peeled and thinly sliced
- salt and pepper to taste
assembly
- 12 ounces dry chuka soba noodles
- 2 tablespoons extra virgin olive oil
- 1 bunch baby spinach
- 1 bunch baby kale
- cilantro sprigs
- chili flakes
INSTRUCTIONS
- Combine all marinade ingredients into a small mixing bowl and whisk together. Place beef into a shallow baking dish and pour marinade over beef. Flip beef to coat the other side. Cover with plastic wrap and set aside for at least 30 minutes and up to an hour.
- For stock: Pour stock into a large pot and add aromatics. Simmer for about 1 hour. Strain, season with salt and pepper and set aside.
- Fill a large pot with water and place over high heat. Bring water to a boil. Add chuka soba noodles to the boiling water and boil for 1 minute. Remove from heat and cover for 5 minutes. Drain and set noodles aside.
- Place a sauté pan over medium-high heat and add oil. Blot the meat dry with a paper towel and sear the pieces on each side for 2 to 3 minutes. Remove from heat and set aside.
- Bring flavor infused stock to a boil and add spinach and kale an season with salt and pepper. Boil for 2 minutes, than add noodles. Add half of the beef and continue to boil for 2 to 3 minutes. Season with salt and pepper.
- To serve: Dish out equal servings of the soup, top each with a few slices of the remaining beef and top with cilantro and chili flakes, if desired. Serve.
Did you make this recipe? We want to see!
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I made this recipe and found that only 1 cinnamon stick was needed. Also the step where the noodles are cooked seperate then placed back into the soup is unnecessary – it ends up over cooking the noodles. If I were to do it again I’d just strain the soup, add the meat and veggies and place the noodles into the broth and let them boil for a couple of minutes before serving.
Looks very good and healthy,I like recipes of this nature, thank you.
This is a really tasty soup! I used 1/2 tsp Chinese five spice instead of the star anise pod because I didn’t have it. Very good. I’ll definitely be making this soup again. Thanks for posting.
I can’t wait to try this – looks perfect for the weather we are suffering through in NorCal. Off topic, but where can I get that pasta spoon?? Gorgeous!
You can get a cheap plastic version at most any bigger grocery store. There are several at Bed Bath and Beyond, also Amazon.