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 British Beef Noodle Soup with Nori Seaweed
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
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 savoy cabbage
- 4g organic toasted nori (Sunflower oil*, toasted nori sea vegetable* (47%), sea salt. *organically grown.)
- 1 handful of fresh coriander
- 4 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)
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 600g beef strips
Nutritional Information
Calories: 583
Protein: 38g
Carbs: 47g
Fat: 27g
Korean-style British Beef Noodle Soup with Nori Seaweed
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.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Boil a kettle
- Pull out 2 large saucepans, a sieve & a measuring jug
Prep & sizzle
- Heat a large saucepan with 1 tsp oil on medium-high heat
- Once hot, add the beef and cook for 8 mins, until golden brown and cooked through. Remove from the pan and set aside
- Meanwhile, thinly slice the mushrooms, cabbage and nori. Roughly chop the coriander
Simmer the soup
- Reheat the saucepan with 2 tsp oil on medium-high heat. Once hot, add the mushrooms and cabbage and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the gochujang and ginger & garlic paste and cook for 1 min
- Add 1l boiling water, the cooked beef strips, tamari and half the nori. Bring to a simmer, then remove from the heat
Time to noodle
- Meanwhile, bring the other large 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
- Serve the noodles into bowls, then pour the soup over the top. Garnish with the coriander and remaining nori
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.