Chinese Beef Zoodle Soup

Let me tell you something about noodle soup. When it’s cold outside, or rainy, or you’re just feeling a little beat up by life, there’s nothing better. But most beef noodle soups take all day. And they’re loaded with carbs. And honestly? I don’t have all day.

This Chinese Beef Noodle Soup changes everything.

We’re using an Instant Pot to turn tough beef chuck into fall-apart tender meat in just 35 minutes. The broth is infused with ginger, garlic, shiitake mushrooms, fish sauce, and tamari. It’s savory, umami-rich, and deeply comforting. And instead of regular noodles, we’re using spiralized zucchini. Low carb. Gluten free. Still slurpable.

Bok choy adds crunch. Sesame oil adds nuttiness. And that beef? It gets tossed with extra tamari after cooking so every bite is packed with flavor.

This is meal prep gold. Make a big batch on Sunday. Eat like a king all week. Let’s cook.

Try my Creamy Broccoli Soup recipe.

Why You’ll Love This Recipe

1| Instant Pot friendly. 35 minutes of pressure cooking vs. 3 hours on the stove.

2| Low carb + gluten free. Zucchini noodles instead of wheat noodles. No sacrifice on flavor.

3| Deep, umami broth. Fish sauce, tamari, shiitake mushrooms, ginger, garlic. So good.

4| Fall-apart beef. Chuck roast gets incredibly tender in the pressure cooker.

5| Meal prep beast. Makes 6 big servings. Freezes beautifully.

6| Better than takeout. And way cheaper.

Try my Creamy Roasted Asparagus Soup recipe.

What You’ll Need to Make

You’ll need an Instant Pot (or a large heavy-bottomed pot for stovetop), a vegetable spiralizer (or store-bought zucchini noodles), a slotted spoon, and a separate pot for blanching the bok choy.

Ingredients (Serves 6):

For the soup base:

• 1.5 lbs. (680g) beef chuck roast, cut into 1½ inch cubes
• 4.2 pts (2 ltr) water
• 2 tbsp. fish sauce
• 3 tbsp. tamari sauce (divided 2 tbsp + 1 tbsp)
• 1 tbsp. salt + ½ tsp extra
• 7 oz. (200g) shiitake mushrooms, sliced
• 2 inch piece fresh ginger, peeled & sliced
• 3 garlic cloves, smashed
• 4 green onions, divided (2 cut into chunks, 2 thinly sliced for garnish)

For the vegetables and noodles:

• 1 lb. (450g) baby bok choy, cut lengthwise
• ½ tsp. sesame oil
• 1½ lbs. (680g) zucchini, spiralized
• Sesame seeds, to garnish

Try my Chinese Chicken Noodle Soup recipe.

What You’ll Need to Do

Prep Time: 15 mins | Cook Time: 1 hour (Instant Pot) or 2-3 hours (Stovetop) | Serves: 6

Alright, let’s make some soup that’ll warm you from the inside out.

First, prep your beef. Cut the beef chuck roast into 1½-inch cubes. Don’t stress about perfection – just aim for roughly the same size so they cook evenly.

Now load up the Instant Pot. Dump the beef cubes into the metal insert. Add the water, fish sauce, 2 tablespoons of tamari (save the last tablespoon for later), 1 tablespoon of salt, the sliced shiitake mushrooms, sliced ginger, smashed garlic cloves, and 2 of the green onions cut into chunks.

Thinly slice the remaining 2 green onions and set them aside for garnish.

Lock the lid and set your Instant Pot to cook on high pressure for 35 minutes. When it’s done, let the pressure release naturally. Don’t quick-release – natural release keeps the meat tender.

While the beef is cooking, bring a separate pot of water to a boil. Add the extra ½ teaspoon of salt. Toss in the baby bok choy (cut lengthwise) and cook for 1-2 minutes, until it’s tender-crisp. Not mushy. You want some bite. Remove the bok choy with a slotted spoon and set it aside.

When the Instant Pot is done, open it up. Fish out the ginger slices, smashed garlic cloves, and the chunked green onions. Toss them. They’ve given their flavor. Their job is done.

Take out the shiitake mushrooms. Cut off and discard the stems (they’re tough), then slice the caps. Set them aside.

Now for the beef. Use a slotted spoon to transfer the stewed beef to a bowl. Toss the meat with the remaining 1 tablespoon of tamari sauce. This extra step adds a punch of flavor right at the end.

Finish the broth. Add the sesame oil to the soup. Taste it. Does it need more salt? More fish sauce? Adjust now.

Time to assemble. Divide the spiralized zucchini between 6 soup bowls. Ladle the hot broth over the top. The heat will soften the zucchini noodles slightly – perfect.

Top each bowl with the seasoned beef, sliced shiitake mushrooms, and the cooked bok choy.

Garnish with the sliced green onions and a sprinkle of sesame seeds.

Slurp immediately. Soup waits for no one.

Stovetop method (no Instant Pot): Simmer the beef and soup ingredients in a large covered pot for 2-3 hours, until the beef is fork-tender. Keep an eye on the liquid level and add more water if needed. Once cooked, finish the soup as detailed above.

Try my Roasted Pumpkin Dahl recipe.

Easy Ingredient Swaps

• No beef chuck? Use brisket, short ribs, or even oxtail. Longer cook time for tougher cuts.
• No Instant Pot? Stovetop method included above. Plan for 2-3 hours.
• No zucchini noodles? Use regular ramen noodles (not gluten free), rice noodles (gluten free), or even spaghetti squash.
• No shiitake mushrooms? Cremini, baby bella, or even dried mushrooms (rehydrated first).
• No tamari? Coconut aminos (gluten free) or regular soy sauce (not gluten free).
• No fish sauce? Use extra tamari + a splash of anchovy paste. Or just skip it – different flavor but still good.
• No bok choy? Baby spinach, kale, or even broccoli florets.

Try my Asian Udon Noodle Soup recipe.

Some Twist and Tweak Ideas

• Spicy version: Add 2 tbsp chili crisp or 1 tsp red pepper flakes to the broth.
• Five-spice twist: Add 1 tsp Chinese five-spice powder to the broth. Warm, aromatic, incredible.
• Extra garlic: Double the garlic. I’ve never regretted more garlic.
• Soft-boiled egg: Top each bowl with a jammy soft-boiled egg. Runny yolk + broth = heaven.
• Cilantro lover: Garnish with fresh cilantro along with the green onions.
• Lime bright: A squeeze of fresh lime right before serving cuts through the richness.
• Meatier: Add 2 star anise and a cinnamon stick to the broth. Classic Chinese beef noodle soup flavor.

Try my Creamy Beetroot Tomato Soup recipe.

Some Helpful Tips

• Natural release is key. Quick release can make beef tough. Let that pressure come down on its own.
• Don’t skip the extra tamari on the beef. Tossing the cooked meat in sauce concentrates the flavor. Huge difference.
• Zucchini noodles go in raw. The hot broth cooks them slightly. If you pre-cook them, they’ll turn to mush.
• Discard the mushroom stems. They’re tough and chewy. The caps are where the flavor is.
• Taste and adjust the broth. Fish sauce and tamari brands vary in saltiness. Add more if needed.
• Cut bok choy lengthwise. This keeps the leaves attached to the stem so they don’t fall apart.

Try my Pumpkin and Red Lentil Soup recipe.

Some Budget-Friendly Tips

• Beef chuck is your friend. One of the cheaper cuts. Slow cooking or pressure cooking makes it tender.
• Buy shiitake mushrooms at an Asian grocery. Way cheaper than mainstream supermarkets.
• Zucchini is cheap year-round. And one zucchini spiralizes into a lot of noodles.
• Ginger and garlic are pennies. Buy fresh. It makes a difference.
• Bok choy swaps: Regular cabbage is cheaper. Use napa cabbage or green cabbage.
• Make your own broth. Save veggie scraps and bones. Freeze them. Homemade broth is basically free.

Try my Parsnip, Apple and White Bean Soup recipe.

Some Serving Ideas

• As-is for dinner. A complete meal in a bowl. Protein, veggies, broth, noodles.
• Meal prep lunches. Portion into 6 containers. Reheat and eat all week.
• With extra chili crisp on top. Because more heat is more better.
• Alongside potstickers. Soup + dumplings = the ultimate comfort meal.
• With a side of pickled vegetables. Tangy, crunchy, perfect contrast.
• For cold season. Make a batch when you feel a cold coming on. The ginger and garlic will help.

Try my Chinese Chicken and Sweetcorn Soup recipe

Some Storage and Reheating Tips

This recipe is a meal prep dream.

Fridge: Store in an airtight container for up to 5 days. Keep the zucchini noodles separate if possible – they can get soggy.

Freezer: Freeze the broth and beef (without zucchini noodles) for up to 3 months. Freeze in portions. Thaw overnight in the fridge.

Reheating:

• Microwave: 2-3 minutes. Add fresh zucchini noodles after reheating.
• Stovetop: Reheat broth and beef in a pot. Add fresh zucchini noodles at the end.
• Do not freeze zucchini noodles. They turn into mush. Make them fresh when you reheat.

Pro tip: Freeze the soup in individual portions. When you want a bowl, thaw, reheat, and spiralize a fresh zucchini. 10 minutes total.

Try my Chickpea Potato Soup recipe.

Final Thoughts

Look, I love a long-simmered beef noodle soup. But I don’t always have 3 hours. That’s why this Instant Pot version lives in my regular rotation.

The broth is deep and savory. The beef is fall-apart tender. The zucchini noodles let you slurp without the carb crash. And the whole thing comes together in about an hour, most of which is hands-off.

Make this on a Sunday. Pack it for lunch. Eat it when you’re sick. Eat it when you’re sad. Eat it when you just want something that tastes like someone took care of you.

Your Instant Pot is waiting.

~ Danny Davis

P.S. If you try the five-spice version, let me know. That’s my winter upgrade. Hits different when it’s cold outside.