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Indonesian-inspired Beef Noodle Soup
Take your street food feast to Indonesia with this beef noodle soup that’s a big bowl of feel-good. You’ll flavour grass-fed British beef with allspice, stud the soup with ginger, mushrooms and pak choi, then serve with brown rice noodles for more fibre.
High protein
6 plants
Serving size
Ingredients
- ½ tsp allspice
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 pak choi
- 4cm fresh ginger
- 2 radish
- 280g beef mince (british beef mince (10% fat))
- 2 portobello mushrooms
- 2 garlic clove
- 1 carrot
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 80g baby spinach
Nutritional Information
Calories: 588
Protein: 41g
Carbs: 50g
Fat: 26g
Ingredients
- 80g baby spinach (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 140g beef mince (british beef mince (10% fat))
- 2 garlic clove
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 carrot (use half)
- 1 pak choi (use half)
- 4cm fresh ginger (use half)
- 2 portobello mushrooms (use half)
- 2 radish
- 0.5 tsp allspice (use half)
Nutritional Information
Calories: 583
Protein: 40g
Carbs: 51g
Fat: 25g
Indonesian-inspired Beef Noodle Soup
Take your street food feast to Indonesia with this beef noodle soup that’s a big bowl of feel-good. You’ll flavour grass-fed British beef with allspice, stud the soup with ginger, mushrooms and pak choi, then serve with brown rice noodles for more fibre.
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Cooking Instructions
- In a large mixing bowl, combine the beef, allspice, a pinch of sea salt, and a pinch of black pepper. Mix and form into 6 meatballs. Heat a large saucepan or wok with 1 tbsp oil on medium-high heat. Add the meatballs and cook for 3-4 mins, turning frequently, until golden brown.
- Finely chop or grate the garlic and ginger, then thinly slice the mushrooms. Coarsely grate the carrot, and roughly chop the pak choi. Rinse the spinach.
- Add the ginger, garlic and mushrooms to the pan. Cook for 3 mins, before adding the carrot, then cook for a further 2 mins until the carrot begins to soften. Add the tamari, 300ml hot water (150ml for 1 person) and crumble in the stock cube. Bring everything to a boil, and simmer for 8 mins. Add the pak choi and spinach, and simmer for a final 2-3 mins, until the veg is soft, and the meatballs are cooked through.
- Meanwhile, bring a medium saucepan filled with salted hot water to a boil. Add the noodles, separate them gently with a fork, and boil for 3-4 mins, until cooked. Drain, then rinse under cold water. Trim the radishes and cut them into thin strips.
- Remove the meatballs from the pan, and serve them in bowls, along with the noodles. Ladle over the soup, and garnish with the radishes.
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