Step 1: Brown the Beef

1. Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. Add the beef chunks, season with salt and black pepper, and sear them for 3-4 minutes per side until they develop a deep brown crust.

3. Remove the beef from the pot and set it aside.

Step 2: Sauté the Aromatics

1. In the same pot, add the chopped onion, cooking for 2-3 minutes until softened.

2. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.

Step 3: Build the Broth

1. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot.

2. Add the soy sauce, Worcestershire sauce, bay leaf, thyme, and paprika for extra depth of flavor.

3. Return the seared beef to the pot.

4. Bring to a gentle simmer, cover, and cook for 45 minutes, stirring occasionally.

Step 4: Add the Vegetables

1. After the beef has simmered and softened, stir in the carrots, celery, bell pepper, zucchini, and green beans.

2. Continue simmering uncovered for 15 minutes, allowing the vegetables to soften while keeping some texture.

Step 5: Cook the Noodles

1. Add the noodles directly into the soup and let them cook according to the package instructions (5-7 minutes).

2. If using baby spinach, stir it in during the last minute of cooking.

Step 6: Serve & Garnish

1. Remove the bay leaf and discard it.

2. Drizzle in 1 teaspoon sesame oil for extra flavor (optional).

3. Garnish with fresh parsley, and serve hot!