Vietnamese Pho-Style Organic Chicken Noodle Soup
with Mushrooms, Bok Choy, Cilantro, Lime & Sriracha
- Soy
- Wheat
To celebrate AAPI heritage month, 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. Finish with herbaceous cilantro, a bright squeeze of lime, and a drizzle of spicy Sriracha.
Ingredients
1 unit
Pork Ramen Stock Concentrate
8 ounce
Button Mushrooms
4 ounce
Bok Choy and Napa Cabbage
2 unit
Pho Stock Concentrate
1 unit
Beef Stock Concentrate
1 unit
Lime
2 unit
Scallions
2 teaspoon
Sriracha
12 ounce
Organic Chicken Cutlets
1 teaspoon
Garlic Powder
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
4.5 ounce
Ramen Noodles
(Contains: Wheat)
¼ ounce
Cilantro
1 thumb
Ginger
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black 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. Reserve pot.
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 reduce heat to low. Stir in bok choy and napa cabbage. Cover 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.
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