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Spicy Ginger Beef & Mushroom Noodle Soup

A quick and easy soup packed with flavor, perfect for busy nights when you crave comfort food.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound lean beef sirloin, thinly sliced You can substitute with chicken or tofu.
  • 8 ounces mushrooms, sliced (shiitake or button)
  • 4 cups beef broth
  • 2 cups water
  • 2-3 inches fresh ginger, minced Adjust to your spice preference.
  • 3 cloves garlic, minced
  • 4 ounces rice noodles Or any noodle you fancy.
  • 2 tablespoons soy sauce Add more to taste.
  • 1 tablespoon fish sauce Optional but recommended.
  • 2 pieces green onions, chopped for garnish
  • Red pepper flakes or fresh chili for an extra kick
  • Salt and pepper, to taste
  • A splash of cooking oil (like canola or sesame)

Method
 

Preparation
  1. Start by heating the cooking oil in a large pot over medium heat. Toss in the minced ginger and garlic, and let them sizzle for about a minute.
  2. Add the sliced beef to the pot and season with a little salt and pepper. Cook for about 3-4 minutes until it's browned.
  3. Pour in the beef broth and water, then stir in the mushrooms. Bring this mixture to a gentle boil, then reduce the heat to a simmer for about 10-15 minutes.
  4. While the soup is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
  5. Add the soy sauce and fish sauce (if using) to the soup and adjust seasoning to taste.
  6. Scoop the soup into bowls and garnish with chopped green onions.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Store noodles separately to keep them chewy.