Description
A quick and comforting Spicy Ginger Beef & Mushroom Noodle Soup that warms your heart and fills your belly in just 30 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound thinly sliced beef
- 4 scallions
- 3 cloves garlic
- 1 tablespoon freshly grated ginger
- 8 ounces button mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon hot chili sauce or sriracha
- 4 cups vegetable or beef broth
- 1 cup water
- 1 stick cinnamon stick
- 2 tablespoons fresh lime juice
- 1 tablespoon sesame oil
- 8 ounces rice vermicelli noodles
- 1/4 cup reserved scallion greens
- to taste chili oil or red pepper flakes
Instructions
- Warm 1 tablespoon of olive oil in a large pot over medium-high heat. Add the sliced beef, seasoning lightly with salt and pepper. Cook for 2–3 minutes, stirring occasionally until the meat is golden yet tender, then transfer it to a plate and set aside.
- In the same pot, add the remaining 1 tablespoon of olive oil. Toss in the white and light green parts of the scallions, garlic, and ginger. Sauté for 1–2 minutes, stirring frequently until fragrant and inviting.
- Stir in the sliced mushrooms, soy sauce, and chili sauce. Let everything cook for another 2 minutes until the mushrooms start to soften.
- Pour in the vegetable or beef broth along with the water and cinnamon stick. Bring to a gentle boil, then reduce heat and let simmer for 5–6 minutes.
- Remove the cinnamon stick and add the cooked beef back to the pot, along with the lime juice and sesame oil. Stir in the cooked vermicelli noodles.
- Ladle the soup into bowls and finish with reserved scallion greens. Drizzle chili oil or sprinkle red pepper flakes on top for an extra kick.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 50 mg