Asian Noodle Soup

Karla Everett


This soup is quick and easy to make when you have left over meat. I used left over pork roast in this picture.

Blue Ribbon Recipe

This soup has a wonderful flavor...with or without the added cayenne pepper. Season to your liking and enjoy! The Test Kitchen


★★★★☆ 14 votes

5 Min
10 Min
Stove Top


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6 c
2 Tbsp
soy sauce
2 Tbsp
heinz chili sauce
1 tsp
ginger, ground
5/8 tsp
cayenne pepper
2 pkg
instant noodle soup (top ramen)
2 1/2 c
green cabbage, thinly sliced
carrots, peeled and sliced
1/2 c
frozen sugar snaps pea pods
1 c
mushrooms, sliced
1/2 c
corn, frozen
1/2 lb
steak, cooked and thinly sliced *
green onion, thinly sliced
2 tsp
dark sesame oil

How to Make Asian Noodle Soup


  • 1Mix water, soy sauce, chili sauce, ginger, pepper and one seasoning packet from the noodles in a large saucepan (reserve other packet for other use).
  • 2Bring to a simmer; add cabbage and carrot; cook 5 minutes.
  • 3Add mushrooms, corn , pea pods and both pkg. of the noodles; simmer 3 minutes. Add beef and green onion.
  • 4Heat through; Stir in sesame oil.
    *NOTE: Cooked, chopped chicken or pork may be used instead of beef.

Printable Recipe Card

About Asian Noodle Soup

Course/Dish: Beef Soups, Other Soups
Main Ingredient: Beef
Regional Style: Asian
Collections: Soup's On!, Asian Inspired
Other Tags: Quick & Easy, Healthy
Hashtag: #ramen

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