Quick Beef Noodle Soup with Mushrooms and Bok Choy

This beef noodle soup captures the aromatic essence of traditional pho but comes together in a fraction of the time. Tender slices of bavette steak sit atop a savory broth infused with ginger, garlic and scallions, while earthy mushrooms and crunchy napa cabbage and bok choy add texture and freshness. Chewy ramen noodles soak up all the flavorful liquid, making every spoonful deeply satisfying.

Finished with a squeeze of lime, fresh cilantro and a drizzle of sriracha, this bowl is both comforting and vibrant. It’s the perfect quick dinner when you’re craving something warm, hearty and full of Southeast Asian-inspired flavors.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

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

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) 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. Add ramen noodles and cook according to package directions until tender. Drain and set aside.
2. While noodles cook, thinly slice the bavette steak against the grain into bite-sized strips. Season with a pinch of salt and pepper.
3. Trim and slice the mushrooms. Cut the bok choy and napa cabbage into bite-sized pieces. Thinly slice the scallions, separating white and green parts. Peel and mince the ginger. Cut the lime into wedges.
4. In a large pot or Dutch oven, heat 2 teaspoons of cooking oil over medium-high heat. Add the steak strips and sear for 1-2 minutes per side until browned but still pink inside. Transfer to a plate and set aside.
5. Reduce heat to medium. Add the remaining 1 teaspoon oil to the pot. Add the white parts of scallions, ginger and mushrooms. Cook, stirring, for 2-3 minutes until mushrooms are softened.
6. Stir in the garlic powder, hoisin sauce and the pork ramen, pho and beef stock concentrates. Pour in 4 cups of water and bring to a simmer. Cook for 5 minutes to meld flavors.
7. Add the bok choy and napa cabbage to the broth. Cook for 1-2 minutes until just wilted.
8. Divide the cooked noodles among bowls. Ladle the hot broth and vegetables over the noodles. Top with the seared steak slices.
9. Garnish with the sliced scallion greens, fresh cilantro leaves and a squeeze of lime. Drizzle with sriracha to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, flank steak, sirloin or ribeye work well. Just slice thinly against the grain.

Can I make this soup vegetarian?

Absolutely! Omit the beef and use vegetable stock concentrates instead. Add tofu or extra mushrooms for protein.

How do I store leftovers?

Store the broth, noodles and toppings separately in airtight containers in the fridge for up to 3 days. Reheat broth and assemble fresh.