Easy instant noodle soup with mushrooms, beef, and vegetables

Two bowls of noodle soup with chopsticks and grey napkins

3.50 from 2 votes

Easy instant noodle soup with mushrooms, beef, and vegetables

This technique transforms instant noodles into a tasty full meal with luxurious toppings. Take this recipe camping because it's a delicious warm meal that's portable thanks to the broth concentrate. Add your favorite vegetables and proteins to customize the noodle soup to your taste buds.

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Soup

Cuisine: Chinese

Keyword: 10 ingredients or less, carbs, comfort, family-friendly, noodles, soup, winter

Servings: people

Calories: 391kcal

Author: Anna Rider

Cost: $7

Equipment

Kettle
Soup Pot
Knife
Chopping Board

Ingredients

1 handful Dried shiitake mushrooms about 5 mushrooms
2 package instant noodles about 8.4 oz/240g, use more noodles if desired
2 packages Chicken broth concentrate about 0.7 oz/20g, substitute with your favorite broth
1 small onion
5 cloves garlic
2 sprigs green onion
2 medium Carrots
½ head cabbage
1 can corn kernels
½ lb Beef chuck thinly sliced against the grain
1 bunch cilantro optional, chopped, add to taste

US Customary - Metric

Instructions

Gather the ingredients.
Begin by boiling water in the kettle. Put 2 cups of boiling water in the soup pot with the dried shiitake mushrooms on high heat.
Once the water starts to boil in the soup pot, turn the heat down to medium-low. Allow the mushrooms to simmer while you prepare the other ingredients.
Add the vegetable, chicken, or beef broth concentrate to the soup.
Chop the vegetables (onions, garlic, green onion, carrots, cabbage) into thin slices.
Add the aromatics (onion, garlic, green onion) and the carrots to the simmering soup.
Turn the heat to medium. Once the carrots have softened, add the sliced cabbage. Cover the soup and turn the heat to high to boil the soup.
Once the soup is boiling, turn the heat down to medium. Add soup flavorings. In this recipe, I added the flavoring packet from the ramen to the soup. You could add soy sauce instead.
Add the thinly sliced beef. Once the meat looks cooked through, turn the heat off and set the soup aside while you cook the noodles.
Boil the noodles according to the package instructions. Drain the noodles 1 minute before the recommended time. Run the noodles under cold water.
Divide the soup into 4 portions. Pour each portion of the soup, vegetables, and beef into a bowl. Add a portion of noodles and mix thoroughly. Garnish with sauces and serve.
Enjoy your instant noodle soup.

Notes

The recipe uses chicken broth concentrate that has a ratio of .34 oz/9.6g per 1 cup of water. Use the equivalent amount of concentrate that the package recommends for 2 cups of water. Alternatively, use 2 cups of non-concentrate broth from a carton. Use whatever broth you like, vegetable, chicken, beef, turkey broth are all great options. You can use homemade broth or store-bought, ready-made broth from a carton.
The instant noodles I'm using come in a 4.2 oz/120g packages. Double the number of packages if your instant noodles are smaller, and you want more noodles.

Nutrition