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Recipes
Chinese-Style Beef Soup
Recipe

14 INGREDIENTS • 8 STEPS • 30MINS

Chinese-Style Beef Soup

5.0
1 rating
Wonderfully fragrant and deliciously healthy, this simple Chinese Beef Noodle Soup makes the perfect warming meal.
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Chinese-Style Beef Soup
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Wonderfully fragrant and deliciously healthy, this simple Chinese Beef Noodle Soup makes the perfect warming meal.
30MINS
Total Time
$3.96
Cost Per Serving
Ingredients
Servings
2
US / Metric
Beef
8 oz
Beef, thinly sliced
Pickled Ginger
1 handful
Enoki Mushroom
1 bunch
Enoki Mushroom
Fresh Potato Noodles
6 oz
Fresh Potato Noodles
Cream of Chicken Soup
1/2 cup
Cream of Chicken Soup
Used Campbell's® Cream of Chicken Soup
Concentrated Chicken Stock
1 Tbsp
Concentrated Chicken Stock
Used Campbell's® Concentrated Chicken Stock
Chili Sauce
1/2 Tbsp
Chili Sauce
Piri Piri Chilli
1/2 Tbsp
Piri Piri Chilli
Chicken Stock
1 cup
Chicken Stock
Salt
1 pinch
MSG
1 pinch
Rice Vinegar
1/2 Tbsp
Canola Oil
1 Tbsp
Canola Oil
Nutrition Per Serving
VIEW ALL
Calories
464
Fat
17.6 g
Protein
29.2 g
Carbs
44.8 g
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Cooking InstructionsHide images
step 1
Boil the Enoki Mushroom (1 bunch) for about 1-2 minutes, drain them and put into the bottom of a bowl.
step 1 Boil the Enoki Mushroom (1 bunch) for about 1-2 minutes, drain them and put into the bottom of a bowl.
step 2
Boil the Fresh Potato Noodles (6 oz) separately for about 1-2 minutes, drain them and put into the bottom of the bowl with boiled and drained enoki mushrooms.
step 2 Boil the Fresh Potato Noodles (6 oz) separately for about 1-2 minutes, drain them and put into the bottom of the bowl with boiled and drained enoki mushrooms.
step 3
Boil the Beef (8 oz) for a minute to cook, and set aside.
step 3 Boil the Beef (8 oz) for a minute to cook, and set aside.
step 4
Add the Canola Oil (1 Tbsp) into the pot.
step 4 Add the Canola Oil (1 Tbsp) into the pot.
step 5
Fry the Pickled Ginger (1 handful) for a minute, and then add Rice Vinegar (1/2 Tbsp), Piri Piri Chilli (1/2 Tbsp), Chili Sauce (1/2 Tbsp), Granulated Sugar (1 pinch) to form the soup.
step 5 Fry the Pickled Ginger (1 handful) for a minute, and then add Rice Vinegar (1/2 Tbsp), Piri Piri Chilli (1/2 Tbsp), Chili Sauce (1/2 Tbsp), Granulated Sugar (1 pinch) to form the soup.
step 6
Add the Cream of Chicken Soup (1/2 cup), Concentrated Chicken Stock (1 Tbsp), and Chicken Stock (1 cup). Stir everything together and heat to a simmer. Season with Salt (1 pinch) and MSG (1 pinch).
step 6 Add the Cream of Chicken Soup (1/2 cup), Concentrated Chicken Stock (1 Tbsp), and Chicken Stock (1 cup). Stir everything together and heat to a simmer. Season with Salt (1 pinch) and MSG (1 pinch).
step 7
Pour the broth into the bowl over the mushrooms and noodles.
step 7 Pour the broth into the bowl over the mushrooms and noodles.
step 8
Top with the beef. Serve and enjoy.
step 8 Top with the beef. Serve and enjoy.
Tags
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Beef
Shellfish-Free
Chinese
Soup
Winter
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