Beef Noodles Soup

Beef Noodle Soup

I used my Instant Pot for this recipe but you can use a heavy dutch oven or stock pot.
Course Entree
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 964kcal
Author Dr. Karen from


  • 2 Tbsp avocado oil
  • 1 lbs boneless beef, like eye round cut in 1" pieces (I used cubed bottom round)
  • 4 tsp sea salt
  • 1 Tbsp fresh ginger, minced
  • 1 Tbsp garlic minced
  • 1 Tbsp chili flakes
  • 2 Tbsp soy sauce
  • 2 star anise whole
  • 1 cinnamon stick 3"
  • 2 Tbsp rice wine
  • 8 Cup beef broth or stock
  • 1 Tbsp Hondashi or omit if using bone broth or meat stock.
  • 4 baby bok choy cut in half, lengthwise
  • 32 oz rice noodles
  • 1/2 tsp sesame oil


Instant Pot Method

  • Turn on the Instant Pot
  • Set the pot on SAUTE and when it reaches HOT, add the oil.
  • Season the beef with 3 tsp of salt.
  • Add the ginger and garlic and stir.
  • After 30 seconds, add the beef and the rest of the ingredients.
  • Stir everything for a minute or so to mix the flavors.
  • Add Hondashi if using.
  • Stir well.
  • Bring the pot to simmer.
  • Then, press MEAT/STEW.
  • Close the lid tightly and close the vent.
  • When the timer goes off, let the pressure release naturally.
  • Meanwhile, boil water in a pan and cook the rice noodles for one minute or until soft.
  • Open the Instant Pot's lid, and add the greens.
  • Add salt and sesame to taste.
  • When you are ready to serve, put the noodles in a bowl, top with the greens, portion out the meat and broth in the bowl.
  • Serve immediately.

Stove Top Method from the Book

  • Heat a Dutch oven over medium-high heat, then coat with avocado oil.
  • Season the beef with 2 tsp of salt.
  • Add the ginger and garlic and stir.
  • After 30 seconds, add the beef, chili pepper flakes, soy sauce, star anise, cinnamon, wine, sugar, and vinegar.
  • Stir everything for a minute or so to amalgamate the mess in the pan, then, add the broth and Hondashi (if using) and stir.
  • Bring the pot up to a simmer, then, drop the heat to maintain gentle bubbling simmer. Skim any froth that rises to the surface of the broth in the first 10 minutes, adding a ladleful of water in place of each ladle of fat and scum you remove and discard.
  • Partially cover the pot with a lid and simmer gently until the meat is tender, about <b>2 hours.</b>
  • At this point the soup can be cooled, covered, and refrigerated for up to 3 days.
  • When you're ready to eat, bring a pot of water to a boil.Blanch the bok choy (or any fresh green veggie) until just tender - a minute or less - then drain well and divide among 4 serving bowls.
  • Boil the noodles in the same pot of water according to package directions. Drain and put them in the bowls.
  • Season the broth with the remaining 1 teaspoon salt and the sesame oil, and portion it out over the noodles and greens.
  • Serve immediately.


Calories: 964kcal | Carbohydrates: 194g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Sodium: 4228mg | Potassium: 1086mg | Fiber: 5g | Sugar: 1g | Vitamin A: 112.4% | Vitamin C: 62.4% | Calcium: 18.4% | Iron: 16.9%