Beef Rice Noodle Soup recipe - ingredients, nutrition and when to eat it
This Chinese noodle soup features wide rice noodles and beef in a clear, richly flavored broth.
This Chinese noodle soup features wide rice noodles and beef in a clear, richly flavored broth. It’s a satisfying choice for lunch or dinner, and bok choy and bean sprouts add a fresh touch to the soup.
Chinese · 25 minutes to cook
Nutrition (per 842.3g serving): 486.4 kcal · protein 23g · carbohydrate 74.6g · fat 10.8g · sodium 1767.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rice noodles can become mushy if cooked in the broth too long, so cook them separately and add them at the end.
Tips: Slice the beef thinly and cook it briefly rather than simmering it too long to keep it tender.
Tips: Add a few drops of chili oil to the broth for a spicy aroma.
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Ingredients (1 serving)
- Lean beef — 80 g
- Rice noodles — 80 g
- Water — 450 ml
- Bok choy — 1 pc
- Mung bean sprouts — 50 g
- Onion — 40 g
- Garlic — 2 pc
- Ginger — 10 g
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Cooking oil — 1 tsp
- Ground black pepper — 1 pinch
- Green onion — 20 g