Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from 1 vote
Beef Noodle Soup
Make this comforting Beef Noodle and Bok Choy Soup with just five main ingredients. Perfect for a hearty meal on a cold day.
Course
dinner, Soup
Cuisine
Asian
Keyword
beef chuck, bok choy, rice noodles
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
Calories
1590
kcal
Author
Corrie
Ingredients
1
pound
Beef Chuck
cut into chunks
200
grams
Rice Noodles
3 to 4
Bok Choy heads
separated into leaves
3
tablespoons
Soy Sauce
3
Garlic cloves
minced.
Instructions
Cut beef into chunks, separate bok choy leaves, mince garlic.
In a pot, add a little oil and brown the beef chunks. Remove and set aside.
In the same pot, add minced garlic and sauté until fragrant.
Pour about 6 cups of water into the pot.
Add the soy sauce and browned beef back into the pot.
Let it simmer for about 30 minutes.
Add the bok choy leaves into the pot and cook for another 5 minutes.
While the soup is simmering, cook the rice noodles according to package instructions.
Add cooked noodles to the soup.
Dish out into bowls and serve hot.
Notes
For a richer flavor, brown the beef chunks before adding them to the soup.
You can soak the rice noodles in warm water for 20-30 minutes before cooking to speed up cooking time.
If using substitutes like spinach or kale, add them later in the cooking process as they cook faster than bok choy.
For extra kick, you can add a teaspoon of crushed red pepper or some sliced chilies.
You can prepare the broth a day ahead; flavors intensify when stored overnight.
Nutrition
Calories:
1590
kcal
|
Carbohydrates:
172
g
|
Protein:
100
g
|
Fat:
53
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
27
g
|
Trans Fat:
3
g
|
Cholesterol:
313
mg
|
Sodium:
3749
mg
|
Potassium:
1717
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
60
IU
|
Vitamin C:
3
mg
|
Calcium:
140
mg
|
Iron:
12
mg