I cannot go to a Thai or Vietnamese restaurant without ordering some kind of soup! Soups are healthy, light, spicy, warm and perfect for a cool fall evening. But making soup can be extremely time-consuming.
And if you're anything like me and you'd rather not dedicate your entire weekend to cooking and need a few quick, easy and healthy weeknight dinner recipes in my back pocket, that's where this delicious, quick and easy Asian Sesame Beef Noodle Soup comes in. It's made with ramen noodles and Asian Sesame Salad dressing.
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🥘Ingredients
Who knew salad dressing was such a quick and easy way to get lots of flavor into your beef noodle soup? Well I discovered, through this experiment, that it is. It adds a very full-bodied flavor to this soup! I also add fresh ginger, garlic, cilantro and bok choy to this soup to give it that extra fresh taste! My daughter loves this soup so much that she requested it for her birthday dinner!
For this quick Beef Asian Noodle Soup recipe, you'll need:
- stir fry beef
- beef soup stock
- ramen noodles
- Asian Sesame salad dressing
- garlic
- bok choy
- sriracha sauce
- cilantro (fresh)
- fresh ginger
- lime juice
- lime wedges (optional)
- green onions (optional)
📖 Variations & Substitutions
- Weight Watchers friendlier - use light salad dressing and you can even substitute chicken for the beef
- Gluten-free - use rice ramen noodles and a gluten-free salad dressing
I created this recipe when I was brainstorming creative recipes for a Kraft salad dressing contest. Well, it happened to be one of my experiments that went well (even after one try)- not like some of my early recipe experiments, specifically my Citrus Sunset Dessert Lasagna.
When I first started creating my own recipes about 8 years ago, I had many flops. Too many to even count. But my Citrus Sunset Dessert Lasagna was one of my first and probably my biggest recipe fails ever. It was for a citrus contest and of course, in my mind, I had envisioned this beautifully baked dessert lasagna with bright, colorful layers of orange cake, cooked lemon pudding, topped with a stunning green lime jello (what the hell was I thinking?!) that would end up looking like a citrus sunset; whatever that looked like.
Third Time's the Charm: Oh how I wish I had a photo of that fail - it was a gem, I tell you... I still cringe thinking about it; in sorta the same way I shudder to think of myself back in the 80's, all decked out in my bright, shiny red satin roller skating jacket (with roller skates embroidered on the front of the jacket, no less). But I had to chuck five versions of that recipe in the trash. Yes, you read that correctly- 5!
I actually tried to make that Citrus Sunset Dessert Lasagna monstrosity 5 times! And it still didn't turn out. I guess that's another unanswered prayer I'm thankful for in my life; in addition to not snagging the dream guy from the roller rink.
However, that's when I decided I had to put something in place to get things under control and I instituted the "3rd time's the charm" rule. I was only allowed to make something 3X and if it didn't turn out by the third time, then the recipe wasn't going to work and I had to accept that and move on with my life.
Getting it right the first time
But over time, I improved. I got to know liquid to dry ratios in baking, how different fats reacted under heat, what leavener to use etc... These days I hardly ever have to make a recipe more than once. Nowadays my recipes, like this quick Asian beef noodle soup with rice noodles usually, tend to work out the first time. But let me tell ya' - I earned that!
👪 Serving Size
This Asian Sesame soup serves 8. However, you can cut it in half, or double or triple it. Simply click on the blue serving size in the recipe card, select the number of servings and the recipe amounts will adjust accordingly
🌡️Storing
This soup can be made ahead - it keeps well in the fridge for up to days in an airtight container. I do not recommend freezing this recipe.
Reheating: Reheat in the microwave for about 2 minutes (depending on your microwave wattage) or reheat on stovetop on med- low, while stirring frequently, until warmed through.
🍽 Equipment
You will need a soup pot, a good knife and a cutting board.
🔪🥬Instructions
This soup is very easy to make.
- Cook beef in pot on stove top over medium heat until cooked through (medium rare to medium, depending on your preference).
- Add beef broth to beef and bring to a boil over medium-high, then add gluten-free ramen noodles.
- Boil for 1 minute until noodles start to separate, then separate further with a fork. Add all remaining ingredients.
- Reduce to medium- low heat. Simmer for 10 minutes. Remove from heat.
- Garnish with additional cilantro, green onion and lime wedges, if desire
🎥 Video
If you are not familiar with bok choy and not sure how to chop it, here's a video: How to chop bok choy.
Funny, as I boasted about now being able to make my recipes in one try, I happened to make not one, but two recipe FAILS this weekend. I must have jinxed myself - if you believe in that sort of thing. Or maybe I was just long overdue for a fail. Well, on to round 2... Lets hope the 2nd time's the charm!
This quick Asian Beef Soup with bok choy can be made in one pot and in under 30 minutes. so if you are looking for a quick beef soup with ramen noodles, you'll love this recipe!
⭐ Reviews
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📋 Quick Asian Beef Noodle soup recipe
Ingredients
- 1 lb. stir fry beef strips
- 6 cups beef stock
- 3 70 g squares ramen noodles
- ½ 475 ml bottle Asian sesame dressing about 2 cups ** I use Kraft - Please see notes re: gluten-free
- 2 cloves garlic minced
- 1 ½ cups bok choy chopped (see video in NOTES)
- 1 tsp. sriracha sauce
- 2 tbsp. fresh cilantro chopped
- 1 tsp. fresh ginger peeled and grated
- ⅓ cup lime juice from concentrate
Garnish (optional):
- lime wedges
- green onions, chopped chopped
- additional cilantro sprigs
Instructions
- Cook beef in pot on stove top over medium heat until cooked through (medium rare to medium, depending on your preference).
- Add beef broth to beef and bring to a boil over medium-high, then add ramen noodles.
- Boil for 1 minute until noodles start to separate, then separate further with a fork. Add all remaining ingredients.
- Reduce to medium- low heat. Simmer for 10 minutes. Remove from heat.
- Garnish with additional cilantro, green onion and lime wedges, if desired
Notes
Nutrition
🥣More Soup Recipes!
- Ukrainian Shortcut Borscht Soup with Beef
- Easy One-Pot Hamburger Soup
- Healthy Pumpkin Soup (no cream)
- Loaded Pierogi Soup
- Award-Winning Creamy Carrot Soup
- Corn Chowder Soup
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