Bakso Beef Noodle Soup

A comforting and quick Indonesian-style noodle soup featuring tender beef meatballs (bakso), slippery rice noodles, and crisp bok choy in a savory, aromatic broth, finished with fresh cilantro.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Indonesian
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• High-Protein
• Low-Sugar

Tags

• quick
• comfort food
• savory
• classic
• fresh
• healthy

Ingredients

• 4 cup beef broth
• 2 clove garlic (thinly sliced)
• 1 fresh ginger (1 inch, thinly sliced)
• 0.5 teaspoon white pepper
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 9 ounce beef meatballs (pre-made)
• 6 ounce thin rice noodles (dried)
• 2 cup bok choy (chopped)
• 0.25 cup fresh cilantro (chopped)
• 2 tablespoon fried shallots

Instructions

1. In a large pot, combine beef broth, sliced garlic, sliced fresh ginger, and white pepper. Bring to a simmer over medium heat and let simmer gently for 10 minutes to allow flavors to meld.
2. While the broth simmers, cook the dried thin rice noodles according to package directions, typically by soaking in hot water for 5-7 minutes or boiling for 2-3 minutes. Drain well.
3. Add pre-made beef meatballs to the simmering broth and cook for 3-5 minutes, or until heated through.
4. Stir in fish sauce and soy sauce. Add chopped bok choy and cook for 2-3 minutes until the bok choy is wilted and tender-crisp.
5. Divide the cooked rice noodles among 3 serving bowls. Ladle the hot soup with meatballs and bok choy over the noodles. Garnish with chopped fresh cilantro and fried shallots, if desired, and serve immediately.

Notes

Use pre-made beef meatballs (bakso) for a very quick preparation. Fresh chili can be added to the broth for extra spice.

Nutrition (per serving)

• Calories: 480
• Protein: 38 g
• Carbohydrates: 45 g
• Fat: 17 g
• Fiber: 4 g
• Sodium: 1400 mg
• Saturated Fat: 7 g
• Sugar: 3 g
• Cholesterol: 75 mg