Quick Vietnamese-Inspired Beef Noodle Soup with Mushrooms and Spinach

This Vietnamese-inspired beef noodle soup brings together all the comforting, aromatic flavors you crave-without spending hours at the stove. Tender slices of bavette steak, chewy ramen noodles and earthy mushrooms swim in a savory broth infused with ginger, garlic and scallions. A handful of fresh spinach adds color and nutrients, while a squeeze of lime and a drizzle of Sriracha brighten every bowl.

Perfect for a weeknight dinner that feels special, this soup comes together in just 30 minutes. The secret? A combination of pork ramen stock concentrate, pho stock concentrate and beef stock concentrate that builds a rich, complex base instantly. Top with fresh cilantro and scallion greens for a finish that’s as beautiful as it is delicious.

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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

2.5 ounce SpinachView 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) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice the mushrooms. Trim and thinly slice the scallions, separating the white parts from the green tops. Peel and mince the ginger.
2. Pat the bavette steak dry with paper towels. Season all over with garlic powder, salt and black pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook until browned, 3-4 minutes per side (it will finish cooking later). Transfer to a cutting board.
3. Once the water is boiling, add the ramen noodles to the pot. Cook, stirring occasionally, until tender, about 2 minutes. Drain the noodles, then toss with a drizzle of oil to prevent sticking. Set aside the pot (no need to wash it yet).
4. Heat another drizzle of oil in the same pot over medium-high heat. Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and softened, 3-5 minutes. Add the scallion whites and minced ginger; cook until fragrant, about 30 seconds. Pour in 3½ cups of water, then stir in the pork ramen stock concentrate, pho stock concentrates and beef stock concentrate. Bring to a boil, then reduce heat to low. Add the spinach and stir until wilted. Cover and simmer for 1-2 minutes.
5. Cut the lime into quarters. Pick the cilantro leaves from the stems. Thinly slice the steak against the grain. Add the sliced steak to the broth and cook to your desired doneness, 2-3 minutes. Turn off the heat and stir in the juice from half a lime. Taste and adjust seasoning with salt if needed.
6. Divide the noodles and sliced steak among large soup bowls. Ladle the hot broth over the top. Drizzle with hoisin sauce and as much Sriracha as you like. Garnish with scallion greens and cilantro leaves. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, flank steak or sirloin work well. Just be sure to slice thinly against the grain for tenderness.

What if I don't have all three stock concentrates?

You can substitute with 4 cups of beef broth plus 1 teaspoon of ginger and 1 teaspoon of garlic powder. The flavor will be slightly different but still delicious.

Can I make this soup vegetarian?

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