Asian Beef Noodle Soup

10m
Prep Time
5-10m
Cook Time
15m
Ready In

Recipe: #13694

August 08, 2014



"Loaded with vegetables this Asian beef noodle soup is also low in calories but full of flavor. If you put the beef in the freezer for a few minutes it will make it much easier to slice thinly."

Original is 5 servings

Nutritional

  • Serving Size: 1 (808.4 g)
  • Calories 548.3
  • Total Fat - 18.4 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 43.7 mg
  • Sodium - 4150.7 mg
  • Total Carbohydrate - 73.5 g
  • Dietary Fiber - 5.6 g
  • Sugars - 17.7 g
  • Protein - 24.1 g
  • Calcium - 135.9 mg
  • Iron - 5.5 mg
  • Vitamin C - 16.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper -- love the kick)

Step 2

In a large saucepan over high heat, bring stock, ginger and garlic to a boil. Add vermicelli and boil for 2 minutes or until softened. Add beef, carrots and cabbage.

Step 3

Return to a boil; cook for another 2 minutes. Add bean sprouts and cook for 1 minute or until heated through.

Step 4

Ladle into bowls; garnish with cilantro and chopped green onions. Drizzle with sesame oil, if desired.

Tips


No special items needed.

1 Reviews

ThinNTrim

Very tasty soup and we enjoyed it very much!

5.0

review by:
(20 Jan 2015)

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