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    Home > Blog > Pasta & Noodles > Garlic Ginger Beef Noodle Soup

    Garlic Ginger Beef Noodle Soup

    by Teri Lyn Fisher · Published: Dec 9, 2016 · Modified: Jan 19, 2021

    Jump to Recipe
    Beef noodle soup in a bowl with chopsticks.

    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.

    A pot of cooked noodles with a spaghetti fork and dry noodles to the side.
    A pot of garlic ginger beef noodle soup with linens and blue bowls.


    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:

    • Spicy Red Curry and Coconut Noodle Soup
    • Green Curry Noodle Soup
    • Spicy Thai Red Curry Soup
    Click here for our Asian Inspired Recipe Collection!

    Also check out this post for our Best Soup Recipes!

    Beef noodle soup in two bowls.

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    Beef noodle soup recipe in a bowl.

    Ginger-Garlic Beef Noodle Soup

    5 from 5 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 4

      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.
    Calories: 638kcal Carbohydrates: 79g Protein: 52g Fat: 16g Saturated Fat: 3g Cholesterol: 67mg Sodium: 2213mg Potassium: 2146mg Fiber: 3g Sugar: 3g Vitamin A: 11217IU Vitamin C: 65mg Calcium: 254mg Iron: 9mg
    CUISINE: asian-american
    KEYWORD: Beef, noodle soup
    COURSE: dinner, lunch

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    December 9, 2016 / 5 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Caramelized Apple and Herb Fiocchi
    Next Post: Savory Breakfast Rolls Drizzled With Bearnaise Next Post >

    Reader Interactions

    December 9, 2016 / 5 Comments

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    1. Cooking in NY

      January 17, 2017 at 6:58 pm

      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.

      Reply
    2. Jacquie McKamey

      December 30, 2016 at 10:13 am

      Looks very good and healthy,I like recipes of this nature, thank you.

      Reply
    3. Alma Vorrei

      December 11, 2016 at 11:09 pm

      5 stars
      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.

      Reply
    4. Victoria

      December 09, 2016 at 10:05 am

      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!

      Reply
      • sandy

        January 03, 2017 at 12:13 am

        You can get a cheap plastic version at most any bigger grocery store. There are several at Bed Bath and Beyond, also Amazon.

        Reply

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