The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean-style Seaweed Noodle Soup with British Beef
Oozes of brown rice noodles and swirled through this warming soup, perfect for the colder months. Starring tender British beef strips and earthy mushrooms. A flavourful broth, infused with fragrant ginger and garlic and fiery gochujang, brings everything together. Garnish with fresh-cut coriander and get ready to dig in.
Prep in 10
High protein
Serving size
Ingredients
- 120g chestnut mushrooms
- 1 handful of fresh coriander
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 300g beef strips
- 1 savoy cabbage
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 4g organic toasted nori (Sunflower oil*, toasted nori sea vegetable* (47%), sea salt. *organically grown.)
- 2 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
Nutritional Information
Calories: 606
Protein: 39g
Carbs: 47g
Fat: 29g
Ingredients
- 150g beef strips
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 2 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 savoy cabbage (use half)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 120g chestnut mushrooms (use half)
- 1 handful of fresh coriander (use half)
- 4g organic toasted nori (use half) (Sunflower oil*, toasted nori sea vegetable* (47%), sea salt. *organically grown.)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 631
Protein: 42g
Carbs: 47g
Fat: 30g
Korean-style Seaweed Noodle Soup with British Beef
Oozes of brown rice noodles and swirled through this warming soup, perfect for the colder months. Starring tender British beef strips and earthy mushrooms. A flavourful broth, infused with fragrant ginger and garlic and fiery gochujang, brings everything together. Garnish with fresh-cut coriander and get ready to dig in.
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Cooking Instructions
Before you start
- Pull out a large saucepan, a medium saucepan, a sieve & a measuring jug
Brown the beef & prep the veg
- Heat the large saucepan with 1 tsp oil on medium-high heat. Once hot, add the beef strips and cook for 8 mins, until golden brown and cooked through. Remove from the pan.
- Meanwhile, thinly slice the mushrooms, cabbage and seaweed. Roughly chop the coriander
Get sizzlin'
- Reheat the saucepan with 1 tsp oil on medium-high heat. Once hot, add the mushrooms and cabbage and cook for 4-5 mins, until softened
- Add the gochujang and ginger & garlic paste and cook for a further minute
- Add 500ml water (250ml for 1 person), the beef strips, tamari and half the seaweed. Bring to a simmer, then remove from the heat
Noodle time
- Meanwhile, bring the medium saucepan filled with salted hot water to a boil. Once boiling, add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked
- Drain, then rinse under cold water
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the noodles between bowls, then pour the soup on top. Garnish with the coriander and remaining seaweed
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