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.
4stalksscallions, chopped and green and white parts separated
1/2 (85g)small onion, thinly sliced
32 ozbeef stock
Soup Ingredients
2 tbsp(32g)hoisin
1 tbsp(18g)toban djan chili sauce
1handfulfresh spinach
4oz(112g)protein pasta, cooked
Instructions
Place ground beef in large bowl.
Add salt, soy sauce, toban djan, and Chinese 5-spice and mix well.
Heat a large dutch oven over medium-high heat. Add ground beef mixture and cook until brown.
Remove ground beef and in the same pan, add sesame oil, ginger and garlic.
Cook ginger and garlic for 2 minutes or until fragrant.
Add sliced onions, the white part of the chopped scallions and cook for one minute.
Add beef broth and deglaze pan, scraping up any browned bits.
Add in 2 tablespoons of hoisin and 1 tablespoon of toban djan sauce and bring to a simmer.
Simmer for 5 minutes. Add in spinach and stir to wilt. Remove from heat.
To serve, place desired amount of cooked protein pasta into bowl, and ladle hot beef soup over noodles and top with scallions.**Note the macros listed below do not include the noodles so that you can adjust your macros based on your favorite noodles**
NOTE
Nutrition information for this recipe is provided below. For more information on the nutrition facts provided on this site, please visit our nutrition disclaimer.