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Beef Soup with Instant Noodles

Make a savory meat soup with your favorite noodles! This instant-noodle soup is perfect for lunch or dinner. Here it's built on a beef broth. Serve it right away once it's done. If you're making it ahead, cook the noodles separately and drain them, then combine them with the broth and reheat just before serving. Traditionally the egg in this soup is soft-boiled, but you can hard-boil it or poach it if you prefer.

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Beef soup with instant noodles
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 5 g
Fats 56 % 9 g
Carbohydrates 13 % 2 g
96 kcal
GI: 100 / 0 / 0
    1. Rinse the piece of beef under running water. Put it in a pot and add enough water to cover it completely. Set it over the heat and simmer until done, skimming off the foam as you go. Try to keep the broth from boiling hard — a rolling boil clouds it. 2. The beef needs about 30–40 minutes from the time it comes to a boil; a small piece won't take as long. Lift the cooked meat from the broth and let it cool. Once it's cooled a bit, pull it apart into pieces — no need to cut, your hands will do. 3. Pour vegetable oil into a skillet and set it over the heat, then brown the beef pieces in it. 4. Pour the sesame oil into a heavy-bottomed pot and set it over the heat. 5. Peel the ginger root and grate it finely. Peel the garlic and press it. 6. When the oil in the pot is hot, add the ginger and garlic and cook over low heat for 2–3 minutes. 7. Add the soy sauce and rice vinegar and cook for a minute. Pour in the broth the beef cooked in and bring it to a boil. 8. Add the instant noodles to the boiling, fragrant broth and cook 2–3 minutes, or until the noodles soften. Taste for salt and adjust if needed. 9. Rinse the green onion and slice it with a sharp knife. Boil the eggs in a separate pot — you can do this ahead or while the soup cooks. 10. Add the browned beef to the soup and take the pot off the heat. Peel the eggs and halve them. 11. Ladle the soup into bowls, sprinkle with chopped green onion, and add an egg. Serve right away. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Rendered beef fat - 871  kcal/100g
  • Fatty beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef sirloin - 380  kcal/100g
  • Beef lean roast - 200  kcal/100g
  • Beef chuck - 137  kcal/100g
  • Beef ribs - 233  kcal/100g
  • Beef leg - 104  kcal/100g
  • Oxtail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Corned beef - 216  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dried ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Egg - 80  kcal/100g
  • Rice vinegar - 20  kcal/100g
  • Sesame oil - 899  kcal/100g
  • Instant ramen noodles - 46  kcal/100g

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