I don’t know about you, but I’m still going through turkey from Thanksgiving. Mom gave me the carcass (thanks mom), and I had already used that to make stock. I thought about making some turkey soup, but decided I’d had enough turkey for the time being. My online friend Terry had posted a “recipe” (no amounts or detailed directions, just the ingredients) for a spicy beef noodle soup and that sounded awfully good.
She used red pepper which I didn’t have, as well as a specialty Korean chili sauce (which I also didn’t have). However, cooking is part following what someone else is done, part inspiration, and part improvisation, so I went with improvisation.
I did have cabbage, and I also had leftover steak, sriracha, and chili garlic sauce. I figured those would work just fine for my beef noodle soup.
If you don’t have turkey stock, you could use beef or even chicken if you prefer (see improvisation!). If you want to make your own stock, the recipe is here.
Either way, once you have the stock, the rest of the soup is really easy to make and only needs a few ingredients.
Start the noodles first, then while they’re cooking, heat the stock in a separate pot and add the other ingredients. Or, you could throw everything (except the steak!) in one pot. If you do, the noodles will absorb a lot of the liquid, so you’ll need more.
Since I had the leftover steak, I didn’t even have to cook that. If you don’t, cook that while the noodles are cooking, and then add it to the soup at the last minute.
Another thing about this spicy beef noodle soup is that with all that garlicky, spicy goodness it will kill any germs that may be plaguing you!
Spicy Beef Noodle Soup Substitutions and Variations
- Use roasted gochujang (which is what Terry used)
- Swap the steak for cooked turkey (especially if you still have turkey to use up), add that at the end, just for a minute to heat up
- Add sliced red peppers
- Put in some mushrooms; crimini or other stronger flavored varieties would work best