Introduction: Super Quick Miso, Pak Choi and Beef Noodle Soup

About: I have always loved to cook and share my food with others. Whether exploring new recipes and foods from all over the world or cooking an old comfort food favourite. It is always important to cook with love i…
A recipe for one of my favourite things - noodle soup!!!! I don't mind what country it originates from or what flavourings are in it; and whether it's like my Gran's Polish chicken noodle soup or a spicy Asian influenced broth - as long as noodles are involved I am happy!

This soup is of the Asian inspired variety and is based on what I had in the house - some lovely fresh miso paste, pak choi and leftover roast beef. You can of course omit the beef completely if you would like or substitute it for pork, chicken, tofu or more vegetables. I have not over complicated this recipe with lots of herbs and spices and the result is a nice clean tasting broth made from a simple stock flavoured with ginger and garlic. The miso is stirred in just before serving as it should not be boiled as this destroys its nutritional value.

I finished the dish with some dried chilli flakes, soy sauce and fresh lime, but a big dollop of my hot and sweet chilli, garlic and ginger jam would also not go a miss..........but then again I would say that as it ends up on most of my meals!

I hope you enjoy!

preparation time: 5 minutes

cooking time: 5-10 minutes

serves 3-4 people


  • 250g noodles (I used egg noodles but most noodles would work, e.g rice noodles, udon noodles etc)
  • 2 litres vegetable/chicken stock (fresh or from stock cubes)
  • 3 pak choi - leaves washed and separated (or your choice of green vegetable, you could use greens, cabbage, broccoli etc)
  • 2 cloves garlic chopped
  • 4-5 thin slices of ginger
  • 5-6 mushrooms sliced (I used chestnut but any would work)
  • 250g roast beef (or substitute for leftover cooked chicken, pork, tofu or more vegetables)
  • 3 tbs miso paste

optional toppings:

Step 1: The Soup Base...

  • add stock to a large saucepan and then add ginger, garlic and sliced mushrooms and bring to the boil for about 3-5 minutes.

Step 2: Add the Best Bits....i.e. Noodles Etc!

  • add the noodles, sliced cooked roast beef, pak choi leaves and simmer for a further 3-5 minutes until the beef and noodles are cooked through.

Step 3: Now the Miso....

  • take off the heat and stir in the miso paste.

Step 4:

  • serve in bowls with your choice of topping - I added freshly squeezed lime juice, dried chilli flakes and a dash of soy sauce. 

Step 5:

This only took me 15 minutes from start to finish - really quick, easy and delicious. Also a tasty way to use up leftover roast meat. Let me know how you get on and what you add to your noodle soup :) 

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