Quick Beef Pho Soup with Mushrooms and Bok Choy

This warming bowl of beef noodle soup brings the deep, aromatic flavors of traditional pho to your table in a fraction of the time. With tender slices of bavette steak, earthy mushrooms and crisp bok choy, each spoonful is a balance of savory broth, chewy noodles and fresh garnishes.

Inspired by the iconic Vietnamese soup, this version uses a combination of pork ramen, pho and beef stock concentrates to build a rich, beefy broth in minutes. A squeeze of lime, a drizzle of Sriracha and a handful of cilantro finish the dish with brightness and heat.

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Ingredients

20 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

2 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger.
2. Pat steak dry with paper towels and season all over with garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned, 3-4 minutes per side (it will finish cooking later). Transfer to a cutting board.
3. Once water is boiling, add ramen noodles to the pot. Cook, stirring, until tender, about 2 minutes. Drain, then toss noodles with a drizzle of oil to prevent sticking. Reserve the empty pot.
4. Heat a drizzle of oil in the reserved pot over medium-high heat. Add mushrooms and a pinch of salt; cook, stirring occasionally, until browned and softened, 3-5 minutes. Add scallion whites and ginger; cook, stirring, until fragrant, about 30 seconds. Stir in 3½ cups water, pork ramen stock concentrate, pho stock concentrates and beef stock concentrate. Bring to a boil, then reduce heat to low. Stir in bok choy and napa cabbage. Cover and simmer until tender, 3-5 minutes.
5. Quarter the lime. Pick cilantro leaves from stems. Very thinly slice the steak against the grain. Add sliced steak to the broth and cook to desired doneness, 2-3 minutes. Turn off heat; stir in juice from half the lime. Taste and season with salt.
6. Divide noodles and sliced steak between large soup bowls; pour broth over top. Drizzle soup with hoisin sauce and as much Sriracha as you like. Garnish with scallion greens and cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute bavette steak with flank steak, sirloin or ribeye. Just be sure to slice it thinly against the grain.

What if I can't find ramen noodles?

You can use other thin noodles like rice vermicelli or udon. Adjust cooking time according to package instructions.

Can I make this soup vegetarian?

To make it vegetarian, omit the beef and use vegetable stock concentrate instead of beef and pork. Add tofu or extra mushrooms for protein.