Spicy Beef Noodle Soup

Lately I have been on a huge soup kick; I’m not sure why although it seems to be in the nick of time as Chicago’s weather turned overnight! Not that I would really know – I’ve been playing in Orange County with little my sister for the last week! There wasn’t a cloud in the sky and it was a perfect 70+ degrees and sunny the entire time. Ugh, snap to reality. Anyway, now I’m back in Chicago and it’s freaking freezing! Warm up with this clean take on a takeout staple.


2 tsp sesame oil
1 1/2 cups chopped scallions
16 oz top sirloin beef strips, cut into bite-size pieces
2 cups sliced shiitake mushrooms
1 1-inch piece fresh ginger, minced
1/2 tsp ground cayenne pepper
1 clove garlic, minced
4 cups organic beef broth
8 oz snow peas, sliced lengthwise
1 carrot, sliced into tin matchsticks
1 tbsp reduced-sodium tamari or soy sauce
1/4 tsp ground black pepper
6 oz 100% buckwheat soba noodles
2 tbsp chopped fresh parsley


In a large pot, heat oil on medium. Add scallions and sauté, stirring often, for 1 minute. Add beef, mushrooms, ginger and cayenne and sauté for 4 minutes. Add garlic and sauté for 1 more minute.

Add broth and 4 cups water. With a wooden spoon, scrape up browned bits from bottom of pot. Add peas, carrot, tamari and black pepper.

Bring to a boil. Reduce heat to low and simmer gently for 5 minutes. Add noodles and simmer gently for 10 more minutes, until noodles are al dente and vegetables are tender.

Garnish with parsley!

Recipe adapted via Clean Eating Magazine. Image via Chef Jons.

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