Teriyaki Beef Noodle Soup with Vegetables
There is nothing quite like a big bowl of homemade soup when you want something warm, filling, and full of flavor. This teriyaki beef noodle soup brings together tender, thinly sliced beef, wide rice noodles, napa cabbage, broccoli, carrots, and sweet onion in a savory broth with just the right touch of sweetness.
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The thinly sliced beef cooks in minutes, so there is no need for a long simmer to make a satisfying dinner. Fresh ginger, garlic, and soy sauce give the broth its delicious teriyaki-inspired flavor, while a generous handful of green onions adds a fresh finish. It is an easy, comforting beef noodle soup that is perfect for a weeknight dinner, especially when you want plenty of vegetables in one bowl.
A Cozy Bowl of Teriyaki Beef Noodle Soup
This teriyaki beef noodle soup is a hearty, comforting dinner made with thinly sliced beef, wide rice noodles, napa cabbage, broccoli, carrots, and onion. Everything comes together in a savory teriyaki-inspired broth with garlic, ginger, and a little sweetness. It is the kind of soup that feels like a complete meal, with plenty of vegetables and tender beef in every bowl.
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Why This Beef Noodle Soup Is So Good
The thinly sliced beef is what makes this recipe especially easy. It cooks quickly, so there is no need to simmer the soup for hours. The beef is added back near the end, which helps keep it tender rather than overcooked.
The vegetables add plenty of texture, too. The napa cabbage softens into the broth, while the broccoli and carrots still have a little bite. I like cooking the wide rice noodles separately because they can soak up a surprising amount of liquid if left in the pot. It also makes leftovers much easier to manage.
The broth has that familiar sweet and savory teriyaki flavor, but it is lighter than a thick stir-fry sauce. A generous pile of fresh green onions on top gives the finished soup a nice fresh finish. Simple, filling, and full of flavor.
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When to Serve This Comforting Beef Soup
This easy teriyaki beef soup is a good choice for a chilly evening, a busy weeknight, or anytime you want a warm dinner without spending hours in the kitchen. It is especially nice in the fall and winter, but the fresh vegetables make it enjoyable year-round.
Serve it as a complete meal in deep bowls, with extra green onions at the table. If you are making it ahead, keep the noodles separate and add them when serving so they stay tender without becoming too soft. It is also a practical way to use up extra cabbage, carrots, or broccoli from the refrigerator.
Beef, Noodles, and Vegetables
Thinly Sliced Beef Makes This Soup So Easy
The beef shown here is already sliced nice and thin, which makes it ideal for a quick teriyaki beef noodle soup. There is no need to cut up a large steak, and the slices cook in just a minute or two. I like to sear the beef briefly and then add it back to the soup near the end so it stays tender.
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The other ingredients are simple, too: wide rice noodles, napa cabbage, carrots, broccoli, onion, and fresh green onions. Together, they make a hearty beef noodle soup with plenty of vegetables and a savory teriyaki-inspired broth. It is a practical way to turn a package of thinly sliced beef into a complete, comforting dinner.
Tips for the Best Teriyaki Beef Noodle Soup
Keep the beef tender: Thinly sliced beef cooks quickly. Sear it briefly and return it to the soup near the end. Avoid a long simmer, which can make it tough.
Cook noodles separately: Wide rice noodles absorb a surprising amount of broth. Add them to individual bowls just before serving, especially if you plan to have leftovers.
Cut vegetables evenly: Keep the carrots thin and broccoli florets small so everything cooks evenly and is easy to eat with the noodles.
Add vegetables in stages: Cook the onion and carrots first, then add the napa cabbage and broccoli near the end. This keeps the vegetables from becoming mushy.
Taste the broth: Soy sauce and beef broth vary in saltiness. Use low-sodium products and adjust the teriyaki sweetness and seasoning after simmering.
Finish with green onions: Save most of the fresh green tops for garnish. They add a little crunch and freshness to the savory beef soup.
Store noodles separately: Refrigerate leftover soup and noodles in separate containers. Reheat gently and combine just before serving for the best texture.
Easy Variations for Teriyaki Beef Noodle Soup
Make it spicy: Add a little chili garlic sauce or red pepper flakes to the broth. Start small and adjust to taste.
Try different noodles: Udon or ramen noodles work well in place of wide rice noodles. Cook them separately so they do not absorb too much broth.
Add more vegetables: Mushrooms, bok choy, snow peas, or baby spinach are delicious additions. Add delicate greens near the end of cooking.
Adjust the teriyaki flavor: Add a little extra brown sugar for a sweeter broth, or reduce it for a more savory beef noodle soup. Taste before adding more soy sauce.
Make it extra brothy: Add 1–2 cups of low-sodium beef broth if you prefer a lighter, soupier bowl, especially when serving with plenty of noodles.
Make it gluten-free: Use certified gluten-free rice noodles and tamari, and check that the broth and mirin are gluten-free.
How to Store and Reheat Teriyaki Beef Noodle Soup
Refrigerator: Store leftover teriyaki beef noodle soup in an airtight container in the refrigerator for up to 3 days. Keep the rice noodles separate from the broth, beef, and vegetables so they do not become too soft.
Freezer: The broth, beef, and vegetables can be frozen without the noodles for up to 2 months. Let the soup cool, transfer it to freezer-safe containers, and leave a little room for expansion. The vegetables may be softer after thawing.
Reheating: Reheat the soup gently on the stovetop until piping hot. Add the cooked noodles just before serving. If the broth has reduced or the noodles have absorbed some liquid, add a splash of beef broth or water.
Make-ahead tip: Prepare the soup ahead of time and cook the wide rice noodles when you are ready to serve. This keeps the noodles from soaking up all that delicious teriyaki broth.
Teriyaki Beef Noodle Soup with Vegetables
Equipment
- Large Dutch oven or soup pot
- Medium saucepan for noodles
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- ColanderÂ
- Soup ladle
Ingredients
Beef, noodles, and vegetables
- 1 lb thinly sliced beef, such as hot pot beef or shaved beef, 450 g
- 1 tablespoon cooking oil neutral
- 1 yellow onion medium sized and sliced into thin wedges
- 2 carrots medium sized and julienned or cut into thin matchsticks
- 3 cups napa cabbage roughly chopped
- 2 cups broccoli florets cut small
- 4 green onions thinly sliced, divided
- 8 oz dried wide rice noodles 225 g
Homemade teriyaki soup broth
- 6 cups beef broth low-sodium
- 1 cup water
- 1/3 cup soy sauce reduced-sodium
- 2 tablespoons brown sugar
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 teaspoon toasted sesame oil
- Freshly ground black pepper to taste
Instructions
- Prepare the vegetables and noodles. Cut the onion into thin wedges, julienne the carrots, chop the napa cabbage, and separate the broccoli into small florets. Thinly slice the green onions and reserve most of the green parts for garnish. Cook the wide rice noodles according to the package directions until just tender. Drain and set aside.
- Quickly sear the thinly sliced beef. Heat the neutral oil in a large Dutch oven or soup pot over medium-high heat. Add the beef in small batches and cook for approximately 30–60 seconds per side, just until it changes color and begins to brown. Transfer to a plate. Because this beef is already sliced very thinly, it does not need the longer cooking time used for thicker steak strips.
- Cook the onion and carrots. Reduce the heat to medium. Add the onion and carrots to the same pot and cook for 3–4 minutes, stirring occasionally, until the onion begins to soften. Add the garlic and ginger and cook for another 30 seconds, until fragrant.
- Make the teriyaki broth. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot. Stir in the soy sauce, brown sugar, mirin, rice vinegar, and toasted sesame oil. Bring to a gentle simmer and cook for 5 minutes to allow the flavors to blend.
- Add the cabbage and broccoli. Stir in the napa cabbage and broccoli florets. Simmer for 4–5 minutes, or until the cabbage is tender and the broccoli is bright green and tender-crisp.
- Return the beef to the soup. Add the seared beef and any juices from the plate to the pot. Stir gently and simmer for 1–2 minutes, just until the beef is cooked through and heated. Add the white parts of the green onions and season with freshly ground black pepper. Taste the broth and adjust the seasoning if needed.
- Assemble the noodle soup. Divide the cooked wide rice noodles among four deep bowls. Ladle the hot teriyaki beef soup over the noodles, making sure each serving has plenty of beef, cabbage, carrots, onion, and broccoli. Top generously with the remaining sliced green onions and serve immediately.
Notes
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.
If you love the savory-sweet flavors in this teriyaki beef noodle soup, try our Savory Teriyaki Beef & Bok Choy Stir-Fry. Tender beef and fresh bok choy are tossed in a delicious teriyaki sauce for an easy weeknight dinner. Serve it over rice for a satisfying meal the whole family can enjoy.
