Noodle Soup Recipe
Steamed noodles, white onions, green onions and beansprouts served in our Tom Yum broth with added beef flavoring, hoisin sauce, sriracha hot sauce and black pepper. **pre-spiced to Mild Level**
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Ingredients
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Soup Base
Noodles & Vegetables
Finish & Garnish
Method
Soup Base
Warm and combine broth
Pour 6 cups of prepared Tom Yum broth into a medium pot and bring to a gentle simmer over medium heat (do not boil vigorously).
Add beef flavoring and seasonings
Stir in 1.5 tablespoons beef-flavored stock concentrate (or dissolved beef bouillon), 1 tablespoon hoisin sauce and 1 teaspoon sriracha. Add 1 teaspoon fresh lime juice, 1/2 teaspoon granulated sugar and 1/2 teaspoon ground black pepper. Taste and adjust: the soup is pre-spiced to Mild — increase sriracha or black pepper slightly only if you want more heat.
Finish soup seasoning
Reduce heat to low and let the broth simmer gently for 3–4 minutes so flavors marry. Keep hot while you prepare noodles and vegetables.
Noodles & Vegetables
Prepare noodles
If steamed noodles are chilled or clumped, separate them by gently loosening with your fingers. If they are cold, place them in a heatproof bowl and pour 1/2 cup of the hot broth over them to warm for 1 minute, then drain. Measure about 10 oz total per batch (approximately 2 generous servings).
Slice onions and scallions
Thinly slice 1/2 cup white onion into half-moons. Trim green onions and slice diagonally into 1/4-inch pieces; reserve some white and some green parts separately for texture.
Prep bean sprouts
Rinse 1.5 cups bean sprouts under cold water and drain thoroughly. Pat dry if needed so they don't water down the soup.
Assemble in bowls
Divide warmed noodles into two serving bowls (about 5 oz per bowl). Arrange sliced white onion, bean sprouts (about 3/4 cup each), and half the green onions on top of the noodles in each bowl.
Finish & Garnish
Ladle broth
Give the broth a final stir and ladle approximately 3 cups of hot Tom Yum beef-flavored broth over the noodles and vegetables in each bowl, filling to desired level.
Add finishing touches
Stir in 1 teaspoon fish sauce and 1 teaspoon neutral oil into the surface of the broth for a glossy finish and added umami. Sprinkle the remaining green onion pieces over the soup, add optional cilantro to taste, and place lime wedges on the side.
Serve
Serve immediately while hot. Provide extra sriracha, hoisin, black pepper, and lime at the table for guests who want to adjust flavor intensity beyond the Mild pre-spice level.