5 from 12 votes
Ginger-Garlic Beef Noodle Soup
Ginger-Garlic Beef Noodle Soup features thinly sliced, marinated sirloin cooked briefly for tenderness and layered over Chuka Soba noodles in a broth simmered with cinnamon, star anise, garlic, and ginger. Leafy greens like baby spinach and kale add freshness and texture. The result is a savory, aromatic soup where robust spices balance beefiness and noodles deliver satisfying texture.
Servings:
4
Calories:
638 kcal
Course:
Lunch, Dinner
Cuisine:
Asian-American Fusion
Ingredients
marinated beef
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 2 garlic cloves, minced
- 2 teaspoons ginger peeled, minced
- ½ teaspoon salt
- ½ teaspoon white pepper
- 1 pound top sirloin thinly sliced
flavor-infused stock
- 2 quarts beef stock high quality, no salt added, 1 cup
- 2 cinnamon stick
- 1 star anise
- 6 garlic cloves, smashed
- 1 ginger 1 inch piece, peeled, thinly sliced
- black pepper to taste
- salt to taste
assembly
- 12 ounces Chuka Soba noodles dry
- 2 tablespoons extra virgin olive oil
- 1 bunch baby spinach
- 1 bunch kale baby
- 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.
Cup of Yum
Nutrition Information
Calories
638kcal
(32%)
Carbohydrates
79g
(26%)
Protein
52g
(104%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Cholesterol
67mg
(22%)
Sodium
2213mg
(92%)
Potassium
2146mg
(46%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
11217IU
(224%)
Vitamin C
65mg
(72%)
Calcium
254mg
(25%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 638
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 79g | 26% |
| Protein | 52g | 104% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 67mg | 22% |
| Sodium | 2213mg | 92% |
| Potassium | 2146mg | 46% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 11217IU | 224% |
| Vitamin C | 65mg | 72% |
| Calcium | 254mg | 25% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.