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Indonesian-inspired Beef Noodle Soup
Take your street food feast to Indonesia with mee bakso, a beef noodle soup that’s a big bowl of feel-good. You’ll flavour the grass-fed British beef mince with allspice, and stud the soup with ginger, mushrooms and pak choi.
High protein
4 of 5 a day
Serving size
Ingredients
- 2 carrot
- 500g beef mince (british beef mince (10% fat))
- 160g baby spinach
- 3 garlic clove
- 200g brown rice noodles (Brown Rice Flour, Water)
- 3 pak choi
- 4 radish
- 1 tsp allspice
- 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)
- 4 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4cm fresh ginger
- 4 portobello mushrooms
Nutritional Information
Calories: 574
Protein: 36g
Carbs: 49g
Fat: 26g
Indonesian-inspired Beef Noodle Soup
Take your street food feast to Indonesia with mee bakso, a beef noodle soup that’s a big bowl of feel-good. You’ll flavour the grass-fed British beef mince with allspice, and stud the soup with ginger, mushrooms and pak choi.
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Cooking Instructions
- In a large mixing bowl, combine the beef, allspice, a pinch of sea salt and black pepper. Mix and form into 12 meatballs. Heat a large saucepan or wok with 3 tbsp oil on medium-high heat. Add the meatballs and cook for 4-5 mins, turning frequently, until golden brown.
- Finely chop or grate the garlic and ginger. Thinly slice the mushrooms. Coarsely grate the carrots. Roughly chop the pak choi, keeping the stalks and leaves separate.
- Add the ginger, garlic and mushrooms to the saucepan. Cook for 3 mins, then add the carrots and pak choi stalks. Cook for a further 3 mins, then add the tamari and 600ml hot water. Crumble in the stock cube and stir. Bring to a boil and simmer for 8 mins. Wash the spinach, then add to the pan, along with the pak choi leaves. Simmer for 2-3 mins, until the meatballs are cooked through. Season with sea salt to taste.
- Meanwhile, bring a large saucepan filled with salted hot water to a boil. Add the noodles and gently separate with a fork. Boil for 3-4 mins, until cooked. Drain, then rinse under cold water. Trim the radishes and cut into thin strips.
- Remove the meatballs from the pan and serve in bowls, with the noodles. Ladle the remaining soup from the pan into the bowls. Garnish with the radishes.
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