Aromatic Beef and Edamame Noodle Soup

Name: Aromatic Beef and Edamame Noodle Soup
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Cuisine: Asian
Ingredients: 1/2 yellow onion, thinly sliced; 1 tablespoon fresh ginger, minced; 1/2 stalk fresh lemongrass, white and pale green parts, minced; 1 lime Zest from 1 lime; 2 tablespoons olive oil; 1/2 pound beef flank steak, thinly sliced against the grain; 3 cups beef stock, preferably homemade or low-sodium; 2 cups frozen or fresh edamame; 1 lime, cut into wedges for serving; 8 ounces rice noodles or vegetable-based gluten-free noodles

Recipe GLPRe11d987aac7574

Asian

Soup

75 min

488 cal

Servings: 4

Stovetop

SNAP eligible

A light and fragrant Asian-inspired beef broth enriched with sliced flank steak, fresh ginger, lemongrass, and lime zest. Tender edamame and delicate noodles make this a satisfying, naturally gluten-free main course that comes together in under 75 minutes. The bright, herbaceous flavors are balanced by savory beef stock for a comforting yet refreshing bowl.

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Ingredients

1/2 yellow onion, thinly sliced

1 tablespoon fresh ginger, minced

1/2 stalk fresh lemongrass, white and pale green parts, minced

1 lime Zest from 1 lime

2 tablespoons olive oil

1/2 pound beef flank steak, thinly sliced against the grain

3 cups beef stock, preferably homemade or low-sodium

2 cups frozen or fresh edamame

1 lime, cut into wedges for serving

8 ounces rice noodles or vegetable-based gluten-free noodles

Directions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the thinly sliced onion and sauté for 2-3 minutes until softened and fragrant.
Add the minced ginger and lemongrass to the pot, stirring constantly for 1-2 minutes to release their aromatic oils. Be careful not to burn them.
Pour in the beef stock, stirring to combine with the aromatics. Bring the mixture to a gentle boil over medium-high heat, then reduce heat to medium-low to maintain a simmer.
Add the lime zest and stir well. Simmer for 15-20 minutes to allow the flavors to meld and develop.
Increase heat to medium and bring the broth back to a gentle boil. Add the thinly sliced beef flank steak in a single layer. Stir gently and cook for 3-4 minutes until the beef reaches an internal temperature of 145°F (medium-rare) or your desired doneness. Avoid overcooking to keep the meat tender.
Add the edamame to the pot and stir to combine. Simmer for 5 minutes until the edamame are heated through.
In a separate pot, bring water to a boil and cook the rice noodles according to package directions until tender but still slightly firm. Drain and divide among four serving bowls.
Carefully ladle the hot broth, beef, and edamame over the cooked noodles in each bowl. Serve immediately with lime wedges on the side for squeezing over the soup according to individual taste.

Comments

Grocery List Plus Editorial Staff3.75

Lemongrass is the catch here: Harris Teeter's produce section carries it reliably, but Food Lion and ALDI do not always stock it, forcing a second stop for this staple ingredient. The 75-minute estimate is honest for browning the beef and simmering stock, though home cooks should budget closer to 90 minutes if starting with raw flank and making stock-building time visible. At roughly $12–14 total for four servings (driven by beef flank and fresh lemongrass), the cost per serving sits around $3–3.50, which is fair for a warming weeknight soup. The dish reheats well and feeds a family, but the fresh aromatics and lime zest reward attention on service night rather than holding through multiple days.