Spicy Beef Noodle Soup (Ground Beef)

If you’re looking for a flavorful and satisfying meal, look no further than our spicy beef noodle soup! Made with a warm blend of spices and lean ground beef, this soup hits the spot every time. We swapped a lean ground beef for a fattier cut, and a protein pasta noodle for ramen to keep this recipe lower calorie, lower carb, higher protein, and PACKED with flavor.

I find myself often craving Asian soups. Whether it’s a steaming bowl of pho with a mound of noodles, and a spicy ramen, a hot and sour soup packed with tofu, or a simple bowl of beef and noodles, I always want that warm and spicy goodness. Total comfort in a bowl, if you ask me.

My recipe for this spicy beef noodle soup has a deliciously spicy flavor, but it whips up in under 30 minutes. I’ve made a few swaps to keep this recipe macro-friendly, and I promise it’s super easy to make.

Spicy Beef Noodle Soup Ingredients

This recipe comes together with just a few ingredients, and most of them can probably be found in your pantry. I found all of the ingredients at my local grocery store.

Ground Beef

Instead of braising my own beef, I’m taking a short cut by using lean ground beef. I used a 90% lean, grass-fed beef for this recipe. I get all of my beef, poultry, pork, smoked sausages, fish and shrimp from Butcher Box. They ship a box of high-quality, organic, grass-fed/finished, pasture-raised meat to my door every month, and also their great deals and sales make it more affordable for my family to eat well.

If you’d like to sign up to try it for yourself, you can use my affiliate link to get a BIG discount AND free meat! To check the latest Butcher Box deals – click here.

Pantry Staples

Soy Sauce, Sesame Oil, Beef Broth

Fresh Produce

Scallions, ginger, garlic, white onion, spinach

Noodles

For my noodles, I chose my favorite protein pasta to kick up the protein in this spicy beef noodle soup. You can use any pasta or noodles that you prefer to adjust the carbs in this recipe. Please note: recipe macros listed below do NOT include protein pasta so that it’s easy to add in the macros for your favorite noodle.

Chinese 5-Spice Powder

I was able to find this at my local grocery store (Kroger) but you can also find it at your local Asian market or on Amazon.

Toban Djan Chili Sauce

Toban djan sauce, also known as doubanjiang, is a deliciously spicy and salty Chinese chili paste made from fermented broad beans, chilis, and various spices. It is commonly used in Sichuan and Hunan cuisine to add heat and depth of flavor to dishes such as mapo tofu, kung pao chicken, and Sichuan-style hot pot. You should DEFINITELY have a jar of this magic in your fridge. I found this at my local Asian market, and you can also purchase it on Amazon.

How to Make Spicy Beef Noodle Soup

My mantra is “the easier the recipe, the better it is” and this spicy beef noodle soup is EASY. First, we’ll take our ground beef and add it to a bowl. Then, add in the soy sauce, salt, Chinese 5-spice powder, and toban djan sauce.

Mix well. I like to use a wooden spoon because I hate touching raw meat.

Next, you’ll want to heat a dutch oven over medium-high heat. Once the pot is hot, add in the marinaded ground beef and cook, breaking up and stirring until meat is browned.

Next, you’ll want to remove the browned beef, and in the same pot, add your sesame oil, garlic and ginger. Cook for 2-3 minutes, stirring occasionally until fragrant. Add in your sliced onions and the chopped white parts of your scallions and stir for one minute.

Then, add in your beef broth and deglaze your pot, scraping up any browned bit. Add in your cooked ground beef, hoisin sauce and a little more toban djan. Bring to a simmer and simmer for 5 minutes.

Add in your spinach and stir gently to wilt. Remove pot from heat.

Divide your cooked noodles into 4 bowls, and ladle hot beef soup over noodles. Top with the green parts of your scallions and ENJOY!

If you liked this recipe, please check out my Mongolian pork stir fry or my hot and spicy shrimp!