asian noodle soup

★★★★☆ 14 Reviews
Karla59 avatar
By Karla Everett
from Greenacres, WA

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 @kitchencrew
★★★★☆ 14 Reviews
serves 4-6
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For asian noodle soup

  • 6 c
    water
  • 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
  • 3
    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 *
  • 4
    green onion, thinly sliced
  • 2 tsp
    dark sesame oil

How To Make asian noodle soup

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