Serves 4


If you find the soup to spicy or salty, balance it with little sugar 

2 tbsp Olive Oil 
1 Onion 
5 Cloves Garlic 
3 Star Anise 
2 Cinnamon Sticks 
1 hot Red Chili Pepper, chopped 
7 cm (3 inches) Ginger, sliced 
500 g (1 lb) of thinly sliced Beef 
1 l (4 cups) Beef Stock 
750 ml (3 cups) Water 
1 dl (7 tbsp) Soy Sauce 
250 g (1/2 lb) Rice Noodles 
100 g (3.5 ounce) Bok Choy or Spinach 
Handful Cilantro /Coriander for Garnish 
1 Lime, cut into wedges for serving

Noodle Soup


  • Slice Onion and Garlic and place with olive oil into a large pot
  • When onion and garlic have softened add the star anise and cinnamon and give it a good stir. After 2 minutes add ginger and chili and let simmer for few minutes
  • Then add the beef and the rest of the ingredients
  • Let the soup simmer for at 1 hour. Add 1 tbsp of sugar if the soup is too spicy or salty for your taste
  • Strain the soup. Place the meat on plate and cover with foil until you are ready to eat. Discard the spices
  • If you want to clarify the soup completely like I do, please read the instructions above.
  • Follow the instructions on the packedge to cook the noodles
  • Place bok choy, cooked noodles and beef into every bowl. Pour the hot soup over. Garnish with Cilantro and serve with a lime wedge


Opskrift: Katrin Björk