Beef noodle soup in a bowl: mushroom and short rib noodle soup with bok choy.

Mushroom and Short Rib Noodle Soup

When you crave a comforting beef noodle soup, a hot bowl of Mushroom and Short Rib Noodle Soup offers coziness in minutes! Flavorful beef broth, tender shabu-shabu beef, earthy mushrooms, and ramen noodles taste like it’s been simmering for hours but cooks in just half an hour!

Beef noodle soup in a bowl: mushroom and short rib noodle soup with bok choy.
Mushroom and Short Rib Noodle Soup

When you crave a comforting beef noodle soup, make Mushroom and Short Rib Noodle Soup! Flavorful beef broth, tender shabu-shabu beef, mushrooms, and ramen noodles taste like it’s been simmering for hours but cooks in just half an hour!

Note: This post first appeared on September 7, 2011. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

Mushrooma and Short Rib Noodle Soup in a blue bowl with chopsticks.

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 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 bowl of 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.

HOW TO MAKE BEEF NOODLE SOUP

The key to any good noodle soup is the broth, but you certainly don’t have to simmer this beef noodle soup recipe for hours. The secret to this short cut is having a good quality beef stock on hand, whether it’s homemade stock that you’ve made in the pressure cooker or store-bought beef stock. As long as you have that ready, this soup can be ready in just 15 minutes!

  1. 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.Step by step instructions how to make beef noodle soup.
  2. Meanwhile, bring a large pot of water to a boil. Salt the water and cook the noodles until just tender. Drain and set aside.
  3. 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.Step by step instructions how to make beef noodle soup.
  4. Add the greens (spinach, kale, bok choy. mustard greens, etc. all work).
  5. 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!Step by step instructions how to make beef noodle soup.

MORE COZY SOUP RECIPES

Spiced Butternut Squash Lentil Soup (Vegan)
Roasted Tomato, Garlic and Herb Soup
Chicken and Asparagus Sotanghon (Glass Noodle) Soup
Roasted Tomatillo Chicken Soup

 

Beef noodle soup in a bowl: mushroom and short rib noodle soup with bok choy. 

 

Note: This post first appeared on September 7, 2011. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

Mushroom & Short Rib Noodle Soup

When you crave a comforting beef noodle soup, a hot bowl of Mushroom and Short Rib Noodle Soup offers coziness in minutes! Flavorful beef broth, tender shabu-shabu beef, earthy mushrooms, and ramen noodles taste like it’s been simmering for hours but cooks in just half an hour!
Course Dinner, Soup
Cuisine Asian, Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 553kcal

Ingredients

  • 1 tablespoon canola oil
  • 1 cup yellow onion finely diced
  • 3 cloves garlic minced
  • 2 2- inch slices of ginger
  • 1/3 lb shiitake mushrooms trimmed and sliced
  • 1 bunch enoki mushrooms
  • 12 cups beef stock
  • 1 lb beef short ribs sliced shabu-shabu style
  • fresh greens such as bok choy, spinach or kale
  • 8-10 oz ramen or your favorite egg noodles
  • scallions for garnish sliced
  • sesame oil to taste
  • chili oil optional, if you desire heat
  • kosher salt to taste
  • ground pepper to taste

Instructions

  • 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, divide the noodle soup into bowls. 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!

Notes

What is shabu-shabu beef? Shabu-shabu beef is very thinly sliced beef, often from a cut of marbeled rib-eye. You can slice it thinly yourself, or find it presliced at your local Asian market. At my local market, I am able to find shabu shabu short ribs.
Can I use other beef in this soup? Yes! Thinly sliced brisket works and would be a leaner choice; this can also be found at your local Asian market. Also, if you have leftover prime rib, I love using the leftover meat in this (and making a homemade beef stock with the bones). Since this is a quick cook, be sure to use tender cuts or leftover cuts that have already been braised for a long time.

Nutrition

Calories: 553kcal | Carbohydrates: 53g | Protein: 37g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 2640mg | Potassium: 1940mg | Fiber: 3g | Sugar: 8g | Vitamin C: 4mg | Calcium: 94mg | Iron: 6mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

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  1. Tracy

    Hi,

    I found this through Foodgawker.com. 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

    Reply
  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 :)

    Reply
  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.

    Reply
  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.

    Reply
  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 :-)

    Reply
  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. ;)

    Cheers,
    Tobias

    Reply
  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.

    Reply
    • 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!

      Reply
  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…

    Reply
  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!

    Reply
  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!

    Reply
  11. Curt

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

    Reply
  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!

    Reply
  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.

    Reply
  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!

    Reply
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