It’s creeping crud season, and while I’m not quite sick, I’m definitely not feeling quite well either. I was browsing through Pinterest and spotted a spicy beef noodle soup recipe. I was about to save it when I realized I already had one! So I made that instead.
The beauty of this is that it’s really easy, and quick, as well as being spicy (good for fighting germs), hot (the steam is good for fighting congestion) and comforting on a cold day. I sort of got this recipe from my online friend Terry. She had posted a “recipe” (no amounts or detailed directions, just the ingredients) for a spicy beef noodle soup 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 turkey 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 for One
Spicy beef noodle soup for one.
2 ounces dried noodles (I used penne, you can use spirals or macaroni, or spaghetti)
2C turkey stock
two small cabbage leaves, chiffonade
2 squirts sriracha
1/2 tsp chili garlic sauce
sliced steak (leftover, about 4 oz)
Start the water boiling for the noodles in a large saucepan, add salt to taste, then add the noodles, and cook until al dente (about 10 minutes)
While the noodles are cooking, heat the turkey stock in a medium saucepan on a low flame
Cut the cabbage in a chiffonade (that means pull of the leaves, stack them on top of each other, roll them into a cylinder and cut slices off, this should make long strips of cabbage)
Add the cabbage to the stock, then the sriracha, and the garlic sauce.
Once the noodles are cooked, drain them, and add them to the soup.
Add the leftover steak (if you don't have leftover, start the steak while the noodles are cooking).
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
Tools and Ingredients for Spicy Beef Garlic Soup
Chili Garlic Sauce
I love this stuff. It’s got a stronger kick, and less sugar, than the sriracha, plus the extra heat (and spiciness) from garlic. It’s great in meatloaf, on eggs, in soup, or in a sauce. Think garlicky salsa.
Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle
If you prefer a hint of sweetness, you might like this instead of the chili garlic sauce (or use them both). Squeeze it over eggs, into soup, on enchiladas, or burritos. It’s also good for stir-fry. Think of it as ketchup with a kick.
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