Pho-Style Beef Noodle Soup
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Pho-Style Beef Noodle Soup

Pho-Style Beef Noodle Soup

with Mushrooms, Bok Choy, Cilantro, Lime & Sriracha

Our riff on this iconic Vietnamese noodle soup—with its beefy flavor and aromatics simmered all day—comes together in minutes instead of hours. It boasts earthy mushrooms, chewy ramen noodles, and a one-two crunch punch of napa cabbage and bok choy. Juicy slices of bavette steak top the garlic, ginger, and scallion-infused broth. Finished with herbaceous cilantro, a bright squeeze of lime, and a drizzle of spicy Sriracha, this big bowl is as warming as it is delicious.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

8 ounce

Button Mushrooms

2 unit


1 thumb


10 ounce

Bavette Steak

1 teaspoon

Garlic Powder

6 ounce

Ramen Noodles

(Contains Wheat)

1 unit

Pork Ramen Stock Concentrate

2 unit

Pho Concentrate

1 unit

Beef Stock Concentrate

4 ounce

Bok Choy and Napa Cabbage

1 unit


¼ ounce


2 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

2 teaspoon


Not included in your delivery

1 tablespoon

Cooking Oil




Nutrition Values

/ per serving
Calories790 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate100 g
Sugar21 g
Dietary Fiber8 g
Protein43 g
Cholesterol70 mg
Sodium2790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Paper Towel
Large Pan


Start Prep

• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger.

Cook Steak

• Pat steak* dry with paper towels and season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned, 3-4 minutes per side (it’ll finish cooking in Step 5). Transfer to a cutting board.

Cook Noodles

• Once water is boiling, add noodles to pot. Cook, stirring, until tender, 2 minutes. • Drain, then toss noodles with a drizzle of oil.

Simmer Broth

• Heat a drizzle of oil in empty pot used for noodles over medium-high heat. Add mushrooms and a pinch of salt; cook, stirring occasionally, until browned and softened, 3-5 minutes. Add scallion whites and ginger and cook, stirring, until fragrant, 30 seconds. • Stir in 3½ cups water (7 cups for 4 servings), pork ramen stock concentrate, pho stock concentrates, and beef stock concentrate. Bring to a boil, then cover and reduce heat to low. Add the bok choy and napa cabbage and simmer until tender, 3-5 minutes.

Finish Prep & Soup

• Quarter lime. Pick cilantro leaves from stems. • Very thinly slice steak against the grain. • Add sliced steak to broth and cook to desired doneness, 2-3 minutes. Turn off heat; stir in juice from half the lime. Taste and season with salt.


• Divide noodles and sliced steak between large soup bowls; pour broth over top. • Drizzle soup with hoisin and as much Sriracha as you like. Garnish with scallion greens and cilantro. Serve with remaining lime wedges on the side.

Steak is fully cooked when internal temperature reaches 145°.