Photo of Slow Cooker Beef and Bok Choy Noodle Soup by WW

Slow Cooker Beef and Bok Choy Noodle Soup

SmartPoints® value per serving
Total Time
11 hr 10 min
10 min
11 hr
Here’s a gingery, Asian-inspired soup that’s great on a chilly night.


uncooked lean trimmed sirloin beef

1½ pound(s), cut into 1/2-inch pieces

low sodium soy sauce

¼ cup(s)


4 fl oz

minced ginger

2 Tbsp

fat-free reduced sodium chicken broth

6 cup(s)

uncooked scallion(s)

3 medium

dried shiitake mushroom(s)

¼ oz

star anise

2 tsp, use two pods

cinnamon stick(s)

1 item(s)

uncooked bok choy

1 pound(s), leaves separated and washed, the larger leaves bro

packaged rice noodles

4 oz


  1. Mix the beef, soy sauce, mirin, and ginger in a 5- to 6-quart slow cooker. Stir well to coat the meat. Add the broth, scallions, dried mushrooms, star anise pods, and cinnamon stick. Cover and cook on high for 4 hours or on low for 6 hours.
  2. Discard the star anise pods and cinnamon stick. Stir in the bok choy. Cover and cook on low for 30 minutes.
  3. Meanwhile, soak the rice noodles in a large bowl of very hot tap water for 30 minutes.
  4. Drain the noodles; divide among six serving bowls. Ladle the soup over the noodles and let stand for 2 minutes to continue to soften the noodles before serving.
  5. Serving size: 1 2/3 cups soup and 1/3 cup noodles.

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