With a combination of beef broth, sriracha sauce, baby spinach, thinly sliced beef and rice noodles, this is a filling soup that delivers just the right amount of spice. A squeeze of lime juice can also be added if you like a bit of citrus flavor in your soup.
This is a great soup to make if you have leftover meat from a bottom round or top round roast. Just slice the meat very thin, or use 2 forks to tear the meat into smaller strips, and you have beef ready for this recipe.
Also, if you have leftover beef rib bones from a Standing Rib Roast, which I always save and freeze to use in soups, add the bones to the broth and let simmer for 30 minutes before adding the other ingredients. This will give the soup a deeper beef flavor. Enjoy!!
2 - 32-oz boxes Beef Broth
6 oz Rice Noodles
1-1/2 tsp Sriracha Sauce, plus extra for topping
1 5-oz bag Baby Spinach Leaves, stems removed
8 oz Deli Roast Beef, sliced very thin
2 Green Onions, chopped, for garnish
Lime Wedges, for garnish (optional)
Put broth in a large pot. Cover and bring to a boil over high heat. Add the noodles and chili sauce, reduce heat to medium-high and boil gently, uncovered, stirring occasionally, 6 to 8 minutes or until noodles are tender. Add the spinach leaves during the last 2 minutes of cooking time and stir gently.
Divide the beef among 4 serving bowls, then ladle soup over the beef, sprinkle with scallions and drizzle with chili garlic sauce, if desired. Serve with lime wedges to squeeze on the soup.