Soup, beef noodle, canned, prepared with equal volume water
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
This is a convenient, shelf-stable version of the classic beef noodle soup, where tender beef chunks and wheat noodles swim in a savory, umami-rich broth. The texture is soft and comforting, with the noodles providing a satisfying chew against the tender meat. Nutritionally, it's a light yet protein-rich option, offering a quick source of energy with a relatively low calorie count per serving.
💚 Why it's loved
People love it for its deep, savory beef flavor and the comforting ritual of a warm noodle soup, which feels like a hug in a bowl. It's a beloved staple for its convenience, delivering a complete, satisfying meal in minutes.
⚠️ Watch-outs & how to enjoy it better
The primary concern is often high sodium content from the broth and preservatives, which can be problematic for those monitoring salt intake. Additionally, the refined wheat noodles can cause a quicker blood sugar rise compared to whole-grain alternatives. To counteract this, pair it with a side of steamed vegetables or a fresh salad to add fiber, and consider using only half the broth packet to control sodium.
Key benefits
- Provides a quick, convenient source of protein and energy.
- Low in calories, making it suitable for light meals or snacks.
- Shelf-stable format ensures long-term availability.
- Offers a comforting, warm meal with minimal preparation.
- Contains a balance of macronutrients for a simple meal.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern instant noodle, the key component of this canned soup, was invented in 1958 by Momofuku Ando of Japan, inspired by the need for a quick, long-lasting food after WWII.
Full nutrition (scales with serving)
| Water | 92.2 g |
| Energy | 34.0 kcal |
| Energy | 140 kj |
| Protein | 1.9 g |
| Total lipid (fat) | 1.2 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 3.6 g |
| Fiber, total dietary | 0.30 g |
| Total Sugars | 1.0 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 0.44 mg |
| Magnesium, Mg | 3.0 mg |
| Phosphorus, P | 19.0 mg |
| Potassium, K | 40.0 mg |
| Sodium, Na | 325 mg |
| Zinc, Zn | 0.62 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.11 mg |
| Selenium, Se | 3.0 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.42 mg |
| Pantothenic acid | 0.08 mg |
| Vitamin B-6 | 0.01 mg |
| Folate, total | 8.0 ug |
| Folic acid | 6.0 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 12.0 ug |
| Choline, total | 7.0 mg |
| Vitamin B-12 | 0.08 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 5.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 60.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 101 iu |
| Lycopene | 4253 ug |
| Lutein + zeaxanthin | 2.0 ug |
| Vitamin E (alpha-tocopherol) | 0.50 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.80 ug |
| Fatty acids, total saturated | 0.46 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 0.25 g |
| SFA 18:0 | 0.15 g |
| Fatty acids, total monounsaturated | 0.49 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 0.43 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.20 g |
| PUFA 18:2 | 0.17 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 2.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is canned beef noodle soup a good source of protein?
Yes, it provides a moderate amount of protein (about 2g per 100g prepared), making it a decent contributor to daily intake, especially for a light meal.
How does the nutrition compare to homemade beef noodle soup?
Canned versions are typically lower in calories and fat but significantly higher in sodium and may contain preservatives. Homemade allows for control over salt, fat, and vegetable content.
Can I improve its nutritional profile?
Absolutely. Add a handful of frozen spinach or other vegetables while heating, use only half the broth to reduce sodium, and consider a side of fruit or a protein source like a hard-boiled egg.