Photo: Jan Smith
Yield:
6 servings

This is a popular soup in northern China. Cooking goes quickly, so you'll want to prep all the ingredients first. Simmering the soba noodles in the broth helps thicken the soup.

How to Make It

Step 1

Combine the first 5 ingredients in a large zip-top plastic bag, and seal. Marinate in refrigerator 2 1/2 hours, turning bag occasionally.

Step 2

Heat a small Dutch oven over high heat. Coat pan with cooking spray. Add beef mixture to pan; stir-fry 1 minute or until browned. Remove beef mixture from pan; set aside.

Step 3

Add bok choy, mushrooms, carrot, and green onions to pan; stir-fry 2 minutes or until bok choy begins to wilt. Add water, hoisin, and broth; bring to a boil. Stir in noodles. Reduce heat; simmer 5 minutes or until noodles are done. Stir in beef mixture and vinegar. Ladle 1 1/2 cups soup into each of 6 bowls; drizzle each serving with 1/4 teaspoon sesame oil.

Ratings & Reviews

Cwaggone's Review

cookinla
December 30, 2011
I've made this recipe twice and enjoyed it both times. Be sure to use a flavorful broth and don't be afraid to experiment with different veggies!

cookinla's Review

Cwaggone
August 15, 2009
I thought this was ok. I was disappointed in the flavor of the broth, it was weak and tasted pretty much like what it was: beef broth and water. I don't think it's really a "good, solid" recipe, but I couldn't give it 2 stars because it wasn't bad. Just not very interesting and I wouldn't make it again.