Quick Beef Pho Noodle Soup with Mushrooms and Bok Choy

This beef noodle soup captures the essence of Vietnamese pho but comes together in a fraction of the time. With a deeply savory broth infused with ginger, garlic and scallions, tender slices of bavette steak and a mix of mushrooms and Asian greens, it’s a bowl full of comfort and flavor.

Chewy ramen noodles soak up the aromatic broth, while fresh cilantro, a squeeze of lime and a drizzle of sriracha add brightness and heat. Perfect for a cozy dinner any night of the week.

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Ingredients

10 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView 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 noodles to pot. Cook, stirring, until tender, 2 minutes. Drain, then toss noodles with a drizzle of oil. Reserve pot.
4. Heat a drizzle of oil in empty pot used for noodles 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 and cook, stirring, until fragrant, 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 lime. Pick cilantro leaves from stems. Very thinly slice steak against the grain. Add sliced steak to 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 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, flank steak, sirloin or ribeye are great substitutes. Just slice thinly against the grain.

Can I make this soup vegetarian?

Absolutely! Omit the steak and use vegetable broth instead of the beef and pork concentrates. Add extra mushrooms or tofu for protein.

How do I store leftovers?

Store the broth, noodles and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat broth and noodles together, then add fresh toppings.