Beef And Egg Noodle Soup


This beef and egg noodle soup has so many flavours, it will blow your mind. With garlic, ginger, chili, miso and more. Ready within 40 minutes.

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Beef and egg noodle soup
Veronique van Ohmydish

Made by Véronique

Published at 2019-09-10, this recipe is for 4 people and takes 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 11-02-2021

40 minutes 4 people Soup
Beef and egg noodle soup


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  • 3 steaks
  • 2 large garlic cloves
  • about 3 cm ginger root (1.18 inch)
  • 1 shallot
  • 1 small red chili pepper (we've used rawit)
  • 2 carrots
  • 1 liter beef stock
  • 3 tablespoons miso paste
  • 1.5 tablespoon sesame oil
  • 2 tablespoons mirin, rice vinegar
  • about 125 gram noodles of your choice
  • 4 eggs
  • 1 large green onion
  • pepper to taste
Beef and egg noodle soup ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • clean sponge or brush, or use a vegetable peeler
  • large pan
  • wooden spoon
  • tin foil

Beef And Egg Noodle Soup

40 minutes 4 people Soup

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Preparation -- 20 minutes

Peel and finely chop the shallot, garlic cloves and ginger root. Remove the seeds of the chili pepper for a milder version and for an even more milder version you can use only half of the chili pepper and finely chop it.

Fill a small pan with water and the eggs and bring to a boil. As soon as the water starts to boil you boil the eggs for about 6 to 8 minutes, depending how you'd like your eggs.

Remove the ends of the carrots and rinse them well. You can use a sponge or brush to clean the carrots, or peel them with a vegetable peeler instead.

Divide the carrots into slices, not too thick. Rinse the green onion and chop into rings, not too thin.  

Beef and egg noodle soup
Beef and egg noodle soup

Finishing the beef and egg noodle soup -- 20 minutes

Heat a large pan on medium-high heat and sauté the shallot, garlic, chili pepper and ginger for a few minutes. Add the carrot along with miso paste.

Pour in the beef stock after about a minute along with a dash of soy sauce and bring to a boil. Meanwhile peel the eggs. Add the noodles after about 5 minutes, make sure they won't stick together so stir them occasionally.

Also add the steaks to the soup and boil it for a few minutes. Make sure they won't overcook and they're still rose in the center, depending how you'd like your steak.

Transfer the beef to a plate and cover with tin foil so they can rest shortly. Add green onions along with sesame oil and mirin. Season with soy sauce and divide the soup over bowls.

Slice the beef with a sharp knife into slices and divide them over the soup along with an egg. Season the eggs with a bit of pepper and enjoy!

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