Asian-Themed Beef and Rice Noodle Soup

Asian-Themed Beef and Rice Noodle Soup


"A wonderful soup for using up leftover steak with a kick of ginger. Try not to eat the entire pot before anyone else shows up for dinner!"
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35 m servings 386 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 69.2g
  • 22%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 22 mg
  • 8%
  • Sodium:
  • 1403 mg
  • 56%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
  2. Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

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8.14.16 I had some london broil in the freezer, so I used that rather than round steak. Sliced it partially frozen, as thinly as I could, and the beef was so tender it just about melted in my...

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