Mushroom and Short Rib Noodle Soup

Flashes of hot and cold. I used to run up the subway steps, as fast as one could possibly run when surrounded by the pounding of hundreds of other shoes all hurrying home after the the nine to five grind. Leaving the warm, acrid train…

Mushroom and Short Rib Noodle Soup

Flashes of hot and cold. I used to run up the subway steps, as fast as one could possibly run when surrounded by the pounding of hundreds of other shoes all hurrying home after the the nine to five grind. Leaving the warm, acrid train station, I would emerge to the blustery sidewalks above ground, where I would make my way to the steam covered windows of the noodle shop. Once inside the fogged-up restaurant, I would smile at the owner. Two quarts, please. My usual order. The plastic containers would be filled, one set with tangles of noodles, the other with the steaming broth.

At home, this simple dinner would be the perfect meal on a cold night. The balance of broth to noodle and the morsels of meat and vegetables were pure comfort.

I find myself craving a good noodle soup, and it doesn’t have to be 30 degrees outside for the cravings to surface. But that broth…to me, that is the key to a good noodle soup. A broth that is light but hearty, clean but flavorful…that is what I look for, and what I try to achieve when I recreate noodle soup at home.

With fall around the corner, I found myself with an appetite for noodle soup. As I stirred the pot of Mushroom and Short Rib Noodle Soup, I had to remind myself that less is more. Earthy mushrooms and thinly sliced beef are mere highlights…what matters most is the broth and the noodles. As my chopsticks dipped into the noodles, I was finally satisfied. The day’s franticness washed away.

September is National Mushroom Month, so I thought I would join in the fun with a week of mushroom posts. Stay tuned for a giveaway later this week!

Mushroom & Short Rib Noodle Soup

Serves 4-6.


1 tablespoon canola oil
1 yellow onion, finely diced
3 cloves garlic, minced
2 rounds ginger
⅓ lb shiitake mushrooms, trimed and sliced
enoki mushrooms
12 cups beef stock (purchased is fine, but if you have homemade*, even better)
1 ½ lbs beef short ribs, sliced shabu-shabu** style
fresh greens, such as spinach or kale
your favorite egg noodles, about 8-10 oz
chives or scallions for garnish, sliced
sesame oil
chili oil (optional, if you desire heat)
kosher salt
ground pepper


In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, garlic and ginger and allow to cook until the onion is transparent. Take care not to brown the garlic. Add the mushrooms and stir, cooking until the mushrooms are tender and wilted. Add the stock and bring to a boil over high heat. Lower to a simmer. Season the broth to taste with salt and pepper.

Meanwhile, bring a large pot of water to a boil. Salt the water and cook the noodles until just tender. Drain and set aside.

Add the beef to the broth. As the slices of meat cook, you may wish to skim any foam off the top of the stock for a more clear soup. Add the greens (spinach, kale, bok choy. mustard greens, etc. all work).

To serve, place a portion of noodles in the bowls. Ladle the soup over the noodles. Garnish with chives or scallions, a drop or two of sesame oil, and if you want a little heat, some chili oil. Serve hot and enjoy!

Prime Rib Beef Stock

3 left over prime rib bones, with some meat
1/2 onion with skin attached
3 stalks celery
1 carrot
8-10 cups water

In a dutch oven, cover rib bones, onion, celery and carrot with about 8-10 cups water. Bring to a boil, then allow to simmer over low heat for about 3 hours. Strain stock and store in air tight containers in the refrigerator or freezer. Reserve meat for soup.


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  1. Tracy


    I found this through Just tried this recipe last night – it was so delicious! Hit my noodle soup craving perfectly. The only variation I did was buying the short rib bone in, slicing the meat thinly myself, using the bones in the beef broth, and marinating the meat in some soy sauce, rice wine and sesame oil for a few hours before putting it in the broth.

    Loved it! Thanks for sharing

  2. Alisa

    I have a feeling you’ve bewitched this photo, I am seriously craving for a bowl of noodles right now. I have to make do with my pack of ramen noodles, but I’ll make a big batch of broth real soon :)

  3. Kita

    I’ve been in the soup making mood for about a week now and I have wanted to try something new with long noodles that would get all wrapped up in one another. This looks perfect. And I am with on, clean and hearty – I hate a broth that is just too bland and packed with salt. It has to be able to stand on its own.

  4. Beth (OMG! Yummy)

    Oh this looks like the perfect dish for my family – it’s on my fall soup list already. We ate at Momofuku in NY in April – like pigs in mud – OMG! We couldn’t inhale it all fast enough including my two kids. Enjoyed our Twitter conversation tonight and plan to be visiting here more often for some more of these great recipes. We are a multi-ethnic family and enjoy many types of cuisine but if forced to choose, a big bowl of noodles in any Asian flavor will always win out.

  5. Monet

    I couldn’t agree more…a good broth is essential! And it looks like you nailed it here. This soup? Delicious. Thank you for sharing with me, sweet friend. I hope you have a fantastic weekend. Enjoy the cool-down :-)

  6. Tobias @ T and Tea Cake

    It has been quite some time since I have had a decent noodle soup and now I really want one. I also love how vividly your story was told, that probably triggered the cravings. ;)


  7. Gwen @SimplyHealthyFamily

    I couldn’t agree more, broth is definately the key. Your recipe however just calls for ‘broth’. So then is it canned? How did you make this wonderful broth you mentioned?
    This really looks wonderful.

    • Liren

      Hi Gwen, thank for your questions. I have amended the post to include my recipe for homemade beef stock, though I should mention that I have made this recipe both with homemade and store bought stock. Either will work!

  8. Fuji Mama

    You and I must be on the same wavelength!! I just made a spicy mushroom miso ramen a couple of weeks ago!! YUM. I’m loving the thought of the short ribs…sounds like it’s time for more noodles…

  9. PolaM

    What a wonderful, simple noodle soup. I love to eat warm soup in winter months, and noodle soups are rapidly becoming my favorite soups. I will have to try this!

  10. Ann

    Oh, BUZZED! Not only is the recipe amazing, your pictures are a feast for the eyes and the post is pure poetry! This one was a delight to read…thank you!

  11. Curt

    This like the perfect answer for a cold day or night. What a powerhouse of great flavors!

  12. Kathryn | Dramatic Pancake

    I am all about soup in the fall! There’s a Vietnamese restaurant down the street from us and I’ve been there twice in the past two weeks for their beef soup, which is incredible. This actually sounds a lot like it and is probably a lot cheaper, too!

  13. Belinda @zomppa

    Noodle soups are pretty much my comfort food. I literally crave these, and I am loving this bit of chillier weather!! So this is absolutely perfect (and beautiful to look at). Broth looks perfect.

  14. Barbara | Creative Culinary

    We’re having our first touch of fall like weather right now. A bit of drizzle, some overcast clouds and a chilly 58 degree day. This looks perfect Liren. I might even say yummalicious!

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