Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Zomppa's Spicy Beef Noodle Soup

 
One serving costs about $2.55 One serving costs about $2.55

$2.55 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,dairy-free,dairy free soup
spoonacular Score:82%

Spoonacular Score: 82%

 

Zomppa's Spicy Beef Noodle Soup might be just the main course you are searching for. This recipe makes 4 servings with 208 calories, 27g of protein, and 7g of fat each. For $2.58 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a dairy free diet. Head to the store and pick up bay leaf, zucchini, kale, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is great. Similar recipes include Spicy Korean Beef Noodle Soup, Spicy Vietnamese Beef and Noodle Soup, and Homemade Shin Cup-Style Spicy Korean Ramyun Beef Noodle Soup.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
1
1  bay leaf
bay leaf
4
4  garlic
garlic
0.5 inch
0.5 inch ginger
ginger
some
some kale
kale
2 handfuls
2 handfuls mushroom
mushroom
1 pkt
1 pkt noodles
noodles
1 small
1 small diced onion
diced onion
1 tsp
1 tsp peppercorns
peppercorns
3 Tbsps
3 Tbsps red pepper powder
red pepper powder
0.25 tsps
0.25 tsps salt
salt
1 tsp
1 tsp sesame oil
sesame oil
1 pound
1 pound sirloin
sirloin
2 tsps
2 tsps soy sauce
soy sauce
1 tsp
1 tsp sugar
sugar
10 cups
10 cups water
water
1
1  zucchini
zucchini
1  bay leaf
1
bay leaf
4  garlic
4
garlic
0.5 inch ginger
0.5 inch
ginger
some kale
some
kale
2 handfuls mushroom
2 handfuls
mushroom
1 pkt noodles
1 pkt
noodles
1 small diced onion
1 small
diced onion
1 tsp peppercorns
1 tsp
peppercorns
3 Tbsps red pepper powder
3 Tbsps
red pepper powder
0.25 tsps salt
0.25 tsps
salt
1 tsp sesame oil
1 tsp
sesame oil
1 pound sirloin
1 pound
sirloin
2 tsps soy sauce
2 tsps
soy sauce
1 tsp sugar
1 tsp
sugar
10 cups water
10 cups
water
1  zucchini
1
zucchini

Equipment

bowl
bowl
pot
pot
bowl
bowl
pot
pot


Instructions

  1. In a large soup pot, add the water, onion, bay leaf, sirloin (whole), garlic, peppercorns, ginger, the stalks of all the shitake mushrooms (well use caps later), and salt.
  2. Bring to a boil, then lower to a simmer, with the cover on, for about 45-50 minutes.
  3. Drain the stock.
  4. Remove the meat and let sit.
  5. Then, pour the stock (without the stock ingredients) back into the soup pot and bring to a boil.
  6. Reduce the heat to medium/low and bring to a simmer.
  7. Add the zucchini.
  8. After 3 minutes then add the shitake mushroom caps (sliced or whole) and the kale.
  9. Let the soup simmer for another 5 minutes.
  10. In the meantime, mix, in a small bowl, the red pepper powder, sesame oil and soy sauce.
  11. Add this mixture to the soup.
  12. Then, sprinkle in the sugar.
  13. Let simmer for another 5-7 minutes.
  14. While the soup is finishing up, cook your noodles (read the instructions on packet).
  15. Drain the noodles and turn the heat off the soup.
  16. Place a handful of the noodles in a large soup bowl.
  17. Add the amount of spicy beef soup that you want.
  18. Slice your beef and add to the bowl.
  19. Add some chopped green scallions and enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.55
Ingredient
1 bay leaf
4 garlic
½ inches ginger
some kale
2 handfuls mushroom
1 small diced onion
1 teaspoon peppercorns
3 tablespoons red pepper powder
1 teaspoon sesame oil
1 pound sirloin
2 teaspoons soy sauce
1 zucchini
Price
$0.02
$0.27
$0.02
$0.02
$0.01
$0.15
$0.22
$1.71
$0.10
$7.05
$0.08
$0.56
$10.20

Tips

Health Tips

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
204k Calories
26g Protein
7g Total Fat
8g Carbs
50% Health Score
Limit These
Calories
204k
10%

Fat
7g
11%

  Saturated Fat
2g
14%

Carbohydrates
8g
3%

  Sugar
3g
4%

Cholesterol
69mg
23%

Sodium
414mg
18%

Get Enough Of These
Protein
26g
54%

Vitamin B6
0.93mg
46%

Vitamin B3
9mg
46%

Selenium
30µg
43%

Vitamin A
1766IU
35%

Zinc
5mg
34%

Phosphorus
279mg
28%

Vitamin B12
1µg
22%

Manganese
0.42mg
21%

Potassium
660mg
19%

Vitamin C
15mg
18%

Vitamin K
15µg
15%

Iron
2mg
15%

Copper
0.27mg
14%

Magnesium
53mg
13%

Vitamin B2
0.22mg
13%

Vitamin E
1mg
11%

Vitamin B5
0.92mg
9%

Fiber
2g
9%

Folate
35µg
9%

Vitamin B1
0.12mg
8%

Calcium
79mg
8%

covered percent of daily need

Related Recipes