Smoked Brisket & Bok Choy Noodle Soup

Transform your leftover holiday brisket into a warming soup. Coating the brisket in a savory, glossy sauce before adding it to the broth gives this soup extra chutzpah. Read more about this recipe.

Smoked Brisket & Bok Choy Noodle Soup
Photo: Eric Wolfinger
Active Time:
40 mins
Total Time:
1 hrs


  • 8 cups low-sodium beef broth, divided

  • 2 tablespoons reduced-sodium tamari or soy sauce (see Tip)

  • 1 ½ tablespoons oyster sauce (see Tip)

  • 1 ½ tablespoons brown sugar

  • 2 thumb-size pieces peeled fresh ginger, 1 halved and 1 julienned, divided

  • 2 cups chopped Grill-Smoked Barbecue Brisket (See Associated Recipe)

  • 1 pound shiitake mushrooms, stems reserved, caps sliced, divided

  • ½ bunch fresh cilantro, stems and leaves separated, divided

  • 2 cloves garlic, smashed and peeled

  • ½ teaspoon fish sauce

  • ½ teaspoon ground pepper

  • ½ bunch scallions, white and green parts separated, thinly sliced, divided

  • 3 heads baby bok choy

  • 4 ounces rice noodles

  • 1 ½ teaspoons toasted sesame oil


  1. Combine 1 cup broth, tamari (or soy sauce), oyster sauce, brown sugar and one of the halved pieces of ginger in a large skillet. Bring to a boil. Adjust heat to maintain a simmer and cook, uncovered, until reduced by two-thirds, about 10 minutes. Discard the ginger. Add brisket and stir to coat. Remove from heat and cover to keep warm.

  2. Combine the remaining 7 cups broth, shiitake stems, cilantro stems and half the cilantro leaves, garlic, fish sauce, pepper and the remaining halved piece of ginger in a large pot. Bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook for 20 minutes. Using a slotted spoon, remove and discard the solids from the broth. Return the broth to a boil and add shiitake caps and scallion whites; cook until tender, about 7 minutes.

  3. Meanwhile, bring a large saucepan of water to a boil. Add bok choy and cook until tender-crisp, about 2 minutes. Using a slotted spoon or tongs, transfer to a bowl of ice water to stop the cooking, then transfer to a clean kitchen towel. Add noodles to the boiling water and cook until just tender, about 5 minutes. Drain and rinse with cold water. Quarter each bok choy.

  4. Ladle the broth into bowls and add bok choy, noodles, brisket, scallion greens, julienned ginger, sesame oil and the remaining cilantro leaves to each.


To make this recipe kosher, substitute more tamari or soy sauce for the oyster sauce. People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

Associated Recipe

Grill-Smoked Barbecue Brisket

Nutrition Facts (per serving)

377 Calories
9g Fat
39g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 377
% Daily Value *
Total Carbohydrate 39g 14%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 33g 66%
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 61mg 20%
Vitamin A 1421IU 28%
Sodium 819mg 36%
Potassium 977mg 21%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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