Pho-Style Beef Noodle Soup
with Mushrooms, Bok Choy, Cilantro, Lime & Sriracha
- Wheat
- Soy
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.
Ingredients
8 ounce
Button Mushrooms
2 unit
Scallions
1 thumb
Ginger
10 ounce
Bavette Steak
1 teaspoon
Garlic Powder
6 ounce
Ramen Noodles
(Contains: Wheat)
1 unit
Pork Ramen Stock Concentrate
2 unit
Pho Stock Concentrate
1 unit
Beef Stock Concentrate
4 ounce
Bok Choy and Napa Cabbage
1 unit
Lime
¼ ounce
Cilantro
2 tablespoon
Hoisin Sauce
(Contains: Wheat, Soy)
2 teaspoon
Sriracha
Not included in your delivery
1 tablespoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• Once water is boiling, add noodles to pot. Cook, stirring, until tender, 2 minutes. • Drain, then toss noodles with a drizzle of oil.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, flavorful broth; some found it restaurant-quality, while others thought it needed more seasoning.
- Ease of prep: Several noted it was time-consuming to make, but most agreed the effort was worthwhile for the delicious result.
- Suggestions: Consider adding bean sprouts, Thai basil, or jalapeños for more authentic flavor; some preferred rice noodles over ramen.
- Portions: Generous servings with plenty for leftovers, though a few wanted more noodles or vegetables.
- Meat quality: Most praised the tender, flavorful steak, but some found it tough or fatty.
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