Asian Inspired Beef Noodle Soup with Bok Choy and Shiitake

Warm, savory, and deeply comforting, this savory beef and greens noodle bowl comes together with tender vegetables, rich broth, and perfectly cooked noodles. It is a satisfying meal that feels special yet comes together with ease, making it perfect for a cozy weeknight dinner.

Ingredients

• 2 cakes gluten free ramen noodles from Lotus Foods

• 1 large carrot, peeled and sliced into long thin strips

• 1 cup shiitake mushrooms, sliced

• 2 baby bok choy, cut in half with root intact and rinsed

• 1 tablespoon extra virgin olive oil

• 2 teaspoons minced garlic

• 1/2 teaspoon grated fresh ginger

• 2 cups beef broth

• 1 tablespoon gluten free soy sauce or Ocean’s Halo No Soy Sauce

• 1/4 yellow onion, thinly sliced

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 2 soft boiled eggs, peeled and sliced in half, omit for egg allergy

• 2 tablespoons sliced green onions

• 1 radish, thinly sliced

• 2 T cilantro leaves

• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Bring a medium saucepan of water to a boil. Add the ramen noodle cakes and cook according to package directions. Drain and set aside.

2. While the noodles cook, heat the olive oil in a large saucepan over medium heat. Add the sliced onion and cook until softened, about 2 to 3 minutes.

3. Stir in the garlic and fresh ginger. Cook for 30 seconds until fragrant.

4. Add the sliced carrots and shiitake mushrooms. Sauté for 3 to 4 minutes until slightly tender.

5. Pour in the beef broth and gluten free soy sauce. Season with salt and black pepper. Bring to a gentle simmer.

6. Add the baby bok choy, cut side down. Simmer for 3 to 4 minutes until the bok choy is tender and vibrant.

7. Divide the cooked noodles between two bowls. Ladle the hot broth and vegetables over the noodles.

8. Top each bowl with soft boiled egg halves, sliced green onions, radish, cilantro and a sprinkle of crushed red pepper flakes.

Serve immediately while hot.

Notes

• For a vegetarian version, substitute vegetable broth for the beef broth.

• Add thinly sliced cooked steak, shredded chicken, or tofu for additional protein.

• Store broth and noodles separately for best texture if making ahead.