Comments on: Easy Asian Beef & Noodle Soup

By: Mary Helen

Mary Helen — Tue, 29 Mar 2011 05:12:46 +0000

@Sharonr I used homemade stock, but you could use boxed or canned as the next best thing.

@Maddy You can stir fry the beef a little before dropping it in the soup, but since it is sliced so thinly it cooks by simmering in the soup very quickly. Either way works, though!

By: kitchenlovenest

kitchenlovenest — Thu, 17 Mar 2011 15:31:51 +0000

So I really loved this. Taking the suggestions of other reviewers, I added 4 cloves of garlic to the mushrooms as they were frying, and that added a lovely note. I liked the soup and was going to give it a 4 rating, but then (THEN!) right before putting away the leftovers I stirred in a little sriracha just to see how that affected the flavor. and OH MY!! That took it to a new level. The little that I added didn’t send the spiciness factor over the top at all, but added to the soup taking the flavor from a simple broth to something much more complex and interesting.
So future makers of this recipe, take note: stir in a little sriracha!! You won’t regret it. =)
Thanks for the fabulous recipe, Mary Helen!

By: finzup

finzup — Mon, 14 Mar 2011 14:31:43 +0000

Delicious! The supermarket I shop at didn’t have baby bok choy, and the big bok choy was old and slimy looking so I substituted romaine lettuce — it worked out very well!

I used beef soup base for the stock, added a bit extra ginger and followed the recipe for everything else.

The soup was amazing although maybe next time I would put a bit more soup stock because we only got 3 servings out of the soup (and 4 portions of noodles).

Anyway, thanks for a great recipe.. loved it!

By: Tanya Ortelle

Tanya Ortelle — Wed, 09 Mar 2011 23:01:34 +0000

This recipe is great! Super easy too! We have low sodium soy sauce, so we ended up wanting to add a little salt when serving. We also added a few cloves of garlic to the onion/mushroom mix. BUT, we all felt like miso was the missing link in this soups flavor profile. Can’t wait to try it with a little miso! We also used rice noodles, which worked great!

By: maddy

maddy — Tue, 08 Mar 2011 11:49:33 +0000

This soup looks good, but I would think that stir-frying the meat quickly would help (?), then put in the soup last.
Also, anyone who is gluten intolerant or has Celiac disease can use rice noodles, rice stick noodles or bean thread noodles.

By: sharonr

sharonr — Tue, 08 Mar 2011 06:01:24 +0000

You never said what kind of beef stock…did you use the canned, cubes or granules? Does it matter?

By: sunshinekate83

sunshinekate83 — Tue, 04 Jan 2011 00:54:46 +0000

Yum yum yum….this soup was super easy to make and tasted delicious!! I didn’t change the recipe at all, but my husband added some siracha hot sauce to his and loved it. Thanks for the great recipe!

By: teamdiaz33

teamdiaz33 — Mon, 03 Jan 2011 01:27:36 +0000

I made this soup tonight, and it was wonderful! Great for a cold night like tonight. The only thing I did differently is this, I added 2 cloves of sauteed minced garlic and about a teaspoon of garlic powder…this added a little depth to the stock.

By: teamdiaz33

teamdiaz33 — Mon, 03 Jan 2011 01:25:38 +0000

By: maryfrancesellison

maryfrancesellison — Tue, 21 Dec 2010 15:02:54 +0000

This looks delicious! I’m printing off your recipe to try out over the holidays (for when we’re all “turkey’d out”!).