Ingredients
- 2 tablespoons olive oil
- ½ pound thinly sliced beef (flank, sirloin, or tenderloin)
- 1 bunch scallions, white and light green parts separated from dark green tops
- 2 cloves garlic, minced
- 2 tablespoons freshly grated ginger
- 2 cups sliced button mushrooms
- 3 tablespoons soy sauce
- 2 teaspoons hot chili sauce or sriracha
- 4 cups vegetable or beef broth
- 2 cups water
- 1 cinnamon stick
- 3 tablespoons fresh lime juice
- 1 teaspoon sesame oil
- 4 ounces rice vermicelli noodles, cooked according to package instructions
- Salt and black pepper to taste
Optional add-ins: baby spinach, bok choy, crushed red pepper flakes, a soft-boiled egg, or shredded cabbage.
Instructions
1. Sear the Beef
Begin by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Once the oil is shimmering, add the thinly sliced beef, seasoning lightly with salt and black pepper. Sear the beef for 2–3 minutes, stirring occasionally, just until the exterior browns and the pieces become lightly caramelized. Do not fully cook the meat here — it will finish cooking in the broth later. Once browned, transfer the beef to a plate and set aside. This prevents the meat from becoming tough and ensures it stays tender when added back to the soup.
2. Build the Aromatic Base
In the same pot, add the remaining tablespoon of olive oil. Add the white and light green parts of the scallions, followed by the minced garlic and grated ginger. Sauté these aromatics for about 1–2 minutes, stirring continuously so they don’t burn. This step is essential — the warmth of the ginger, the sharpness of the garlic, and the mellow onion flavor from the scallions create the foundational aroma that defines the soup.
3. Add Mushrooms and Seasonings
Once the aromatics become fragrant, add the sliced button mushrooms. Stir them into the mixture and let them cook for about 2 minutes. The mushrooms will begin to soften while absorbing the flavorful oil and aromatics. Add the soy sauce and hot chili sauce at this point. These ingredients enrich the soup with umami depth and controlled heat, creating layers of flavor that will continue to develop during simmering.
4. Create the Broth
Pour in the vegetable or beef broth along with the 2 cups of water. Stir everything together, then carefully place the cinnamon stick into the pot. This stick of cinnamon does not make the soup taste sweet; instead, it contributes a subtle warmth and aromatic depth that enhances the ginger and soy. Bring the soup to a gentle boil, then reduce the heat and allow it to simmer for 5–6 minutes. This simmering time allows the broth to meld with the flavors of the aromatics, mushrooms, and spices, becoming more complex and comforting.
5. Finish the Soup
After simmering, remove and discard the cinnamon stick. Return the seared beef and any accumulated juices to the pot. Pour in the fresh lime juice and sesame oil, stirring them gently through the broth. These finishing ingredients brighten and elevate the flavor — the lime adds acidity that cuts through the richness, while the sesame oil adds a delicate nutty aroma. Add the cooked rice vermicelli noodles and let the soup heat for 1–2 minutes until everything is warmed through.
6. Serve
Ladle the soup into deep bowls. Finish with the reserved dark green scallion tops scattered on top for a fresh, crisp garnish. If you enjoy more heat, add crushed red pepper flakes or a drizzle of chili oil. The final dish should be aromatic, glossy, and inviting, with noodles soaking up the broth and tender beef nestled among mushrooms.
Tips for the Best Results
- Slice beef thinly and against the grain to keep it tender.
- Adjust the spice level by increasing or reducing the chili sauce.
- For an even richer broth, simmer the soup a few extra minutes before adding the noodles.
- Always cook vermicelli noodles separately to prevent them from softening too much in the broth.