Get Well Beef Noodle Soup

2015-10-21 18.54.20RECIPE #93, DAY #115

ORIGINAL RECIPE: “Beef Noodle Doodle” from Greta and Janet Podleski’s Eat, Shrink, and Be Merry*

TIMING: 1/2 hour


TOOLS: A soup pot and other normal kitchen things

COOK TYPE: Stovetop

HEALTH: We’re all winners here, even with the noodles. Of course, you could use some sort of brown rice noodle or even a buckwheat soba, and you’ll be even cooler than the rest of us. This is not only good for you, it’s also simply wonderful when you are sick. And not just because it goes down nice over a sore throat, but also because of the antioxidants and anti-inflammatories. Of course, you could enjoy this any day, not just when you’re sick.

EXPERIENCE: Day three of the three-day, I’m-sick, soup-travaganza. And out of all the soup recipes I have logged over the years, there are about five that rise to the top when I am sick. This is easily one of them. It’s simple and full-flavored, is warm and brothy, and is full of the things that make you “all better.”


  1. Cook 4 ounces long, slender noodles (like soba) per package directions. Drain and shock with cold water, then set aside.
  2. In a large soup pot, combine 6 cups beef broth, 3 tablespoons hoison sauce, 1 tablespoon soy sauce, 1 tablespoon minced ginger, 1 tablespoon dark sesame oil, 1 tablespoon lime juice, and 2 minced garlic cloves. Bring to a boil, reduce heat, and simmer 10 minutes.
  3. Add 12 ounces thinly sliced beef tenderloin, 3 cups chopped spinach, 3 chopped scallions, 1/4 cup chopped mint, and 1/4 cup chopped basil. Baby-sit just until the beef is cooked. Taste for seasoning.
  4. To serve, place noodles in your bowl, top with some meat slices, cover with soup, and top with bean sprouts, optional julienned radish, and a wedge of lime.


Serve with a flu or a cold and a ginger ale or ginger beer, or even a kombucha. But you don’t have to get sick to enjoy this.

*Recipe changed from the original.


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