Beef, Noodle and Chinese Mushroom Soup

    1 hour 15 min

    This spicy beef and mushroom soup is great as a starter or a main, with buckwheat noodles its very warming and filling

    Greater Manchester, England, UK
    7 people made this

    Serves: 4 

    • 300g lean rump steak, thinly sliced
    • 150g buckwheat noodles
    • 150g shiitake mushrooms
    • 1.5 litre beef stock, made from cubes
    • 5 spring onions, chopped
    • 4 garlic cloves, finely chopped
    • 1 red chilli, finely chopped
    • 2 tbsp soy sauce
    • 1 tbsp fish sauce
    • 1 inch root ginger, grated
    • 1 tbsp olive oil

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Heat up the beef stock in a large pan
    2. Add to the stock the garlic, chilli, spring onions, root ginger and mushrooms. Place the lid on the pan and allow to simmer gently.
    3. Whilst the soup is simmering, quick fry the pieces of steak just until they are browned
    4. Add the beef to the soup along with the soy sauce and fish sauce. Replace the pan lid and allow to gently simmer for 45mins. 10 mins before serving add the noodles to the soup
    5. Serve and enjoy!

    Use for leftovers

    I've also made this soup with beef left over from a sunday lunch, just slice up the beef and add to the soup, very quick and easy!

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