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Delicious top down photo of Chinese Beef Noodle Soup Recipe in a green bowl with chopsticks.
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5 from 10 votes

Chinese Beef Noodle Soup Recipe

Chinese Beef Noodle Soup Recipe is an easy spicy nourishing less than 30-minute braised beef noodle soup made with thin shaved beef, daikon radish, mushrooms, Chinese five spice and gluten free rice noodles.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Mains
Cuisine: Chinese
Servings: 4
Calories: 410kcal
Author: HWC Magazine


  • 6-8 ounces rice noodles dried
  • ½ pound sukiyaki beef ½ pound (thinly sliced beef cut into 1.5 x 1.5 inch pieces)
  • 2 tablespoon tamari (soy) sauce
  • 1 teaspoon sesame oil
  • 3 cloves garlic minced
  • ½ cup onion chopped
  • 1 tablespoon ginger grated fresh (¾ teaspoon dried ground)
  • 0.5 teaspoon dried red chili flakes optional (adjust to desired heat level)
  • 2 teaspoon five spice powder
  • salt and white pepper to taste
  • 1 tablespoon olive oil
  • 10 cups beef broth gluten free
  • 1.5 cup daikon radish peeled, sliced and chopped into quarters
  • 8 ounces bamboo shoots canned or fresh baby corn sliced on a diagonal - optional
  • 8 oz mushrooms (remove stem)
  • 2 cups green leafy vegetables We used spinach and Napa cabbage - optional


  • Presoak rice noodles in hot water for about 5 minutes until aldente and drain and rinse with cold water and drain. Do not cook the rice noodles in the soup or otherwise they will soak up all the delicious broth. It is best to keep the rice noodles a little undercooked as they soften more when you ladle the hot soup over them upon the serving process. Set aside.  (You can also use ramen noodles, udon, soba, mung bean noodles, sweet potato noodles, pasta noodles, etc..etc... just pre-cook them according to your directions and set aside. Use what you have in your pantry)
  • In a large bowl, combine sukiyaki beef (or just thinly sliced beef of choice), tamari or soya sauce, sesame oil, garlic, onion, ginger, dried red chili flakes, five spiced powder and salt and white pepper. Set aside while you prepare the vegetables.
  • Remove stems from mushrooms. If desired carve flower shape on top of mushrooms. See video for demonstration of this process. Peel and slice and quarter daikon radishes into ⅛ inch thick slices so they cook quicker.
  • Add olive oil (or oil of choice) to your large soup pot and add the marinated beef mixture. Stir fry until browned. Add beef broth, daikon radish slices and bring to a boil and then turn down to a medium simmer for about 15 minutes. Skim frequently with a spoon to remove the froth that forms on top of the soup pot. Season broth with salt and white pepper as desired.
  • Add mushrooms and bamboo shoots (or baby corn) simmer for about 5-8 minutes or until tender. Add green leafy vegetables of choice (we used spinach and Napa cabbage) and cook for 1-2 minutes. Adjust seasoning (add salt and white pepper to taste.)
  • Place pre-soaked aldente rice noodles into soup bowl. Scoop a large ladle of soup with beef, daikon radish, vegetables and loads of delicious broth into the soup bowl. Garnish with fresh chili's, if desired. Enjoy!



Leftover Chinese Beef Noodle Soup and prepared rice noodles can be stored separately in sealed containers in the refrigerator for up to 3 days or frozen for up to 2 months. 
Thin sliced sukiyaki beef or shaved beef – chipped beef for French dip sandwiches works great. At the market, you can usually find packages of shaved beef in ready packages or you can have your butcher slice thin beef for you. Alternatively, you can cut thin sliced beef at home. Some of our preferred cuts of beef are ribeye, sirloin, top round steak, etc. Hint: If you freeze your beef first, it is much easier to get super thin slices. Additionally, make sure you are cutting the beef against the grain. You can find shaved beef in many local markets already pre-packaged.
You can find fresh daikon radish at Asian markets, specialty markets like Whole Foods and even regular grocery stores in the fresh vegetable isle. The best season for harvesting daikon is September, October and December.
Chinese Five Spice powder is a spice blend made up of dried ground cinnamon, fennel seeds, star anise, Sichuan peppercorn and cloves. This spice is an essential ingredient in our braised beef noodle soup. We used a full 2 teaspoons in this recipe. Chinese 5 spice can be found in a regular grocery store in the spice section. If not, you can blend your own.
Mushrooms are a simple but very delicious addition to this soup. We used baby portabella mushrooms but button mushroom, shiitake or any mushrooms really are delicious. They give your soup broth another dimension of flavor.
Prepared Low Sodium Beef Broth is a quick short cut to get this easy soup recipe completed in under 30 minutes. If you want to make your own bone broth, be sure to try our Nourishing Slow Simmered Beef Bone Broth. If you are celiac, be sure to use gluten-free beef broth.
Aromatics and Seasonings are essential ingredients in our Chinese Beef Noodle Soup Recipe. Fresh garlic, ginger, onions, soy sauce (or tamari if you want to keep this recipe gluten-free) and a little dried red pepper chili flakes infused into the beef marinade add so much flavor to this recipe.
Green Leafy Vegetables are optional but why not throw in a couple of extra vitamins and minerals into the pot. We used fresh spinach and napa cabbage as that is what we had on hand, but any quick cooking greens will work well in this recipe.
Bamboo Shoots or baby corns give this recipe a little extra crunch but are totally optional
Rice Noodles are fun to slurp.  We used gluten free Pad Thai rice noodles. Asian Rice noodles only need about 5 minutes in hot water and they are ready to go. This is a huge time saver. However, you can cook and use any noodle you like in this recipe.
The important advice is to cook or prepare your noodles separately from the soup. If you try to cook your noodles in the soup, they will soak up all the delicious broth. When ready to serve, just put a little of the prepared rice noodles at the bottom of your bowl and ladle the hot soup right over them.


Serving: 1g | Calories: 410kcal | Carbohydrates: 46g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 1743mg | Potassium: 1859mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1481IU | Vitamin C: 18mg | Calcium: 64mg | Iron: 3mg