Asian Beef Noodle Soup
Recipe: #13694
August 08, 2014
Categories: Vermicelli, Asian, Sunday Dinner, Low Calorie, Herbs, Beef Dinner, more
"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."
Ingredients
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.