Are you craving a hot bowl noodle soup but dream of a healthier grain-free alternative? This Beef Mung Bean Noodle soup recipe may be the answer. Made with homemade beef bone broth, this noodle soup packs a rich savory flavor. Enjoy it with noodles that are gluten-free, grain-free, and dairy-free. This healing and nutrient-dense recipe is so simple and easy to make in a pressure cooker or instant pot, with less than 5 minutes of prep time. Meal prep or make it ahead for a quick dinner or a grab-and-go meal. It sure beats having instant ramen for lunch.

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This recipe is one of the easiest recipes to make, yet it adds so much to anyone’s clean eating goals. The bone broth base provides much-needed glutamine to help fortify the walls of the digestive system, fighting against leaky gut and supporting the immune system. It also helps support sleep and cognitive functioning by providing glycine as well as other amino acids. It’s full of healthy proteins and nutrients. And to put it in a larger perspective – it’s a simple, healthy, gluten-free noodle soup that you can fall back on again and again.

Why Make Beef Mung Bean Noodle Soup?

• It’s savory, delicious, and comforting
• Satisfying but not overly filling
• Made with simple, nourishing, and nutrient-dense ingredients
• Less than 5 minutes of prep time and 10 minutes cook time
• Quick and easy dinner for busy weeknights 
• Kid and whole family approved
• Supports a healthy gut and enhances immune system
• Gluten-free, grain-free, and dairy-free

What’s in this Gluten-Free Noodle Soup?

• Beef, cut into ½-inch strips
• Mung Bean Noodles
• Beef Bone Broth
• Filtered Water
• Organic Firm Tofu
• Tamari Sauce
• Garlic

AIP & Paleo Modifications:

Tofu: Omit if following the Autoimmune Protocol (AIP) and Paleo diets since soy products are not allowed.

Tamari Sauce: substitute for coconut aminos for a soy-free option.

Mung Bean Noodles: are allowed on the Paleo diet and AIP after the reintroduction phase.

What Kind of Mung Bean Noodles Should I Use?

Mung bean noodles should be available at your local Asian market. This is the same wide noodle I used for this recipe by Double Pagoda. The only ingredients are mung beans and water. If you prefer vermicelli, this is a great option by Longkou, although it includes the use of pea starch. For 100% mung bean vermicelli, Roland makes a great option.

How to Make Beef Mung Bean Noodle Soup:

Saute: garlic in hot oil in a pressure cooker or instant pot.
Sear: beef with the tamari sauce for 2-3 minutes.
Pour: beef bone broth and water. Close lid and cook on high for 12 minutes.
Soak: dry mung bean noodles in a bowl of warm water for 10-15 mins, fully submerged.
Cut: the tofu into cubes.
Add: tofu and drained noodles once the pressure cooker has slowly released. Set on sear or saute mode and simmer for 3 minutes.
Steam: the spinach in the pressure cooker and cook for 1-2 minutes until wilted.

Delicious Mung Bean Noodle Soup Variations:

• Try making with a pho flavored bone broth, garnish with thai basil
• Add crunch with mung bean sprouts
• Add spice with hot chili oil 
• Spritz with lemon or lime for added zest and acidity
• Pack more umami flavor with sesame oil
• Try with chicken and a chicken bone broth

Want More Nourishing and Healing Recipes? Try These:

• Easy 15-Minute Korean Seaweed Noodle Soup
• The Best Way to Cook Fermented Soybean Marinated Beef
• Chicken Afritada Tomato Stew (Paleo, Whole 30, Filipino)

How to Store/Freeze it?

Store the Beef Mung Bean Noodle Soup in the refrigerator for up to 3-4 days. 

Store portions in ziplock bags and freeze for up to 2 months, although the texture of the tofu may change. Defrost in the fridge and microwave. It can also be reheated on the stove.