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Beef and Ginger Noodle soup

Richard Bewley
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main
Cuisine Japanese
Servings 2


  • 225 g rump or sirloin steak at room temperature
  • 2.5 cm 1 inch piece of fresh root ginger, grated
  • 1 tablespoon dark soy sauce
  • 100 g 4 oz soba or ramen noodles
  • 600 ml 1 pint beef or chicken stock
  • 1 red chilli deseeded and finely chopped
  • 1 garlic clove thinly sliced or grated
  • 1 teaspoon caster sugar
  • 2 teaspoons olive oil
  • 75 g sugar snap peas halved lengthways
  • 1 pak choi shredded
  • 4 medium spring onions finely sliced


  • First, trim the steak of any fat or sinew. Combine the soy sauce and grated ginger, and rub into the steak. Cover with cling film and allow to marinade for 20 minutes, or up to an hour if you can wait.
  • Bring a large pan of slightly salted water to the boil, and cook the noodles until al dente. Drain, and rinse with cold water. Set aside.
  • Bring a skillet/ frying pan to a medium high-heat, add the olive oil, and cook for 2-3 minutes each side. Remove steak from pan, and wrap in tin foil. Set aside for the steak to relax.
  • Meanwhile, bring the chicken stock to the boil, add the caster sugar, garlic and chilli and continue to simmer.
  • Add the noodles to the serving dish, then carve up the steak and place the steak on top. Arrange the sugar snaps, shredded pak choi, and sliced spring onions around the steak.
  • Carefully pour over the stock, and serve immediately.


When draining noodles, I always tip the water into the dish I am serving from to warm it up.
I personally prefer the crunch of raw pak choi, sugar snap peas, and spring onions. Should you prefer to have them a little softer, add the to the stock for a minute or so before serving.
As an additional flavour, why not try adding a stick of lemongrass to the stock, and remove before serving?
Tried this recipe?Let us know how it was!