Beef Noodle Soup

My kids love these the chunky udon noodles, thai flavours and thin strips of beef in this soup. The combination of different flavours and textures are delicious! The beef bone broth is the base of this delicious soup and it adds a delicious flavour and silky texture. You can also adjust the spice level of the soup according to your specific tastes. We like spicy food so I like it hot.

This soup would also work well with the addition of a can of coconut milk. I’ve not added one in here but it would also mellow out the spicy flavour if you prefer it that way. Fresh herbs and spring onions on the top are also a must for this soup. They impart the right quantity of fresh flavour and crunch. Some crushed peanuts might also work well if you have any to hand.

You will need some of my delicious bone broth for this recipe and you can find out how to make that in the video below. It’s really easy to throw together and is worth the effort for that additional nutritional boost:

If you don’t have bone broth available don’t worry you can get away with using a few beef stock cubes. I like to use the broth for the nutritional benefits and would recommend futher research in this area and how it may benefit your own health.

Beef Noodle Soup

4 cloves of garlic crushed

1-2 thinely sliced carrots

1 quartered and sliced courgette

1 large thumb sized piece of ginger sliced into thick chunks

3 spring onions chopped + 1 chopped for the garnish

1 sliced red chilli (optional)

1 medium sized beef steak (I used ribeye)

Bone Broth – around 2 litres (top up with water if you don’t have enough)

Udon Soup noodles (precooked) x 3 packs

2-3 tbsp of Tom yum soup paste or thai red curry paste

Coriander to garnish


Cook the garlic, carrots, courgette, ginger, chilli (if using) and spring onion lightly in some coconut oil until softened.

Add the beef and brown slightly for a few minutes stirring everything through on a medium heat. Add a little extra coconut oil if its sticking.

Pour in all the gelatinous bone broth and top up with a little water if nessecary. You want about 2 – 3 litres of liquid in there.

Add 2-3tbsp of tom yum soup paste or thai curry paste and leave to cook on low for an hour or so until the beef is really tender.

Season with additional salt if nessecary.

Remove the beef and shred. Add back into the soup.

Add in the udon noodles and heat though on a medium heat until the noodles are cooked. You can add in additional packets of noodles if your feeding more but you will need additional tom yum paste or thai curry paste for flavour.

Spoon up into large bowls and top with the chopped coriander if using to garnish. You can also add additional sliced red chilli if you enjoy spicy food.