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!
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!
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.