From the department of “lets take a classic and turn it into something else,” I present to you this broccoli beef noodle soup. I took my takeout-inspired beef and broccoli recipe, gave it a soup makeover and added some wonton noodles. It’s different, but the same, and so easy you’ll be slurping it up in less than an hour.

a bowl of broccoli beef soup with wonton noodles.

So, if you love beef and broccoli, I think you’re going to love this soup! Wonton wrappers are an easy way to add some noodle-y goodness to soup. They also cook fast without soaking up a lot of the broth. It’s all a win-win. I hope you try it!

Ingredients

Beef: We’re using lean ground beef for this soup so it doesn’t end up too greasy. If you use a fattier beef, just be sure to drain off the excess fat before you brown it.
Broccoli florets: I like to cut the floret into somewhat manageable bite-sized pieces.
Oyster sauce: This is key and should not be skipped. It’s what gives the soup that classic beef and broccoli flavor.
Soy sauce: Use the low-sodium sauce.
Ginger: I use ginger paste, but you can use the same amount of fresh grated ginger if you prefer.
Beef broth: Again, low-sodium broth is our friend. I also add some water to the soup when I add the broth.
Wonton wrappers: Slice them into strips, add them to the simmering soup, and they’ll cook in just a few minutes.
Vegetable oil, red pepper flakes for heat, onion, and garlic.
Garnishes: Toasted sesame seeds and sliced green onions

How to Make It

☑️ Brown the Ground Beef

Heat the oil in a large pot over medium-high heat. Add the red pepper flakes and onion. Stir, and once the onions are soft, add the garlic and ground beef. If you don’t like a kick of heat, you can omit the red pepper flakes.

☑️ Simmer

Once the beef is browned, add the oyster sauce, soy sauce, and ginger. Stir and then add the broccoli, beef broth, and water. Bring the soup to a simmer.

☑️ Add the Wonton Noodles

Add the wonton strips a few handfuls at a time and stir them into the soup. Simmer them for five to ten minutes, or until they are softened and silky looking.

☑️ Garnish

Ladle the soup into bowls and garnish with sesame seeds and sliced green onions.

More Soup Recipes

Broccoli Beef Noodle Soup

If you love beef and broccoli, you will love this soup. It has the same flavors, but served up soup-style with lots of soft wonton noodles.

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Author: April Anderson

Servings: servings

Prep Time: 10

Cook Time: 30

Total Time: 40

Ingredients

1 tablespoon vegetable oil
½ teaspoon red pepper flakes or to taste (see note)
1 cup chopped onion
1 tablespoon minced garlic
16 ounces 97% lean ground beef
¼ cup oyster sauce
¼ cup low-sodium soy sauce
1 tablespoon ginger paste
12 ounces broccoli florets cut into equal-sized florets
2 (32-ounce) box low sodium beef broth
2 cups water
8 ounces wonton wrappers sliced into 1/2″ strips
Garnishes: Toasted sesame seeds and sliced green onions optional

Instructions

Heat oil in a large pot over medium-high heat. Add the red pepper flakes and onions. Cook until onions are softened. Add garlic and beef, cook until beef is browned.
Add oyster sauce, soy sauce, and ginger paste. Stir to combine.
Add broccoli florets and stir. Add broth plus two cups of water. Bring to a simmer.
Add the wonton strips in a few separate batches and stir them into the soup. Simmer them in the soup for five to 10 minutes. You'll know they're ready when they soften and float to the surface.
Ladle the soup into bowls and garnish with sesame seeds and sliced green onions.

Notes

If you don’t like heat, omit the red pepper flakes. If you like a lot of heat, increase the amount to 3/4 teaspoon.

I like the broccoli to have a little bit of a bite once the soup is cooked. If you prefer it softer, simmer it in the soup for five minutes or so before you add the wonton strips.

You don’t have to toast the sesame seeds for the garnish, but toasting will bring out their flavor. I toast mine in a nonstick pan over medium heat. Keep an eye on them, giving them a stir as they toast. They don’t take long at all – just a few minutes. As soon as they start to turn golden, take them off the heat.

Leftover soup will keep well in the refrigerator (up to four days) or in the freezer (for a few months). The noodles won’t hold they’re shape well after it’s reheated, but the soup will still taste great.