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1 1/2 pounds beef chuck or brisket, cut into 1-inch cubes

1/2 medium yellow onion, thinly sliced

1 piece ginger (2 inches), peeled and sliced

4 cloves garlic, sliced

1 bird’s-eye or serrano chile, stemmed and sliced lengthwise

2 tablespoons rice vinegar

2 tablespoons molasses

1/4 cup low-sodium soy sauce

7 cups unsalted beef stock (such as Kitchen Basics)

1 pkg (9.5 oz) udon noodles

6 cups chopped bok choy

1 cup sliced scallions, plus more for garnish

1 cup cilantro, chopped, plus more for garnish

Click here for directions

Quick Meal Monday Recipe: Asian Beef Noodle Soup  was originally published on

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