Asian Beef and Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 ounces uncooked cellophane noodles 1 tablespoon dark sesame oil 1 1/2 pounds beef boneless top sirloin steak, cut into bite-size strips 2 teaspoons finely chopped garlic 2 packages (3.5 ounces each) fresh shiitake mushrooms or Button mushrooms, sliced 6 cups Progresso® beef flavored broth (from two 32-ounce cartons) 2 cups finely sliced bok choy 1 cup julienne strips (matchstick-size) carrots 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon pepper 2 medium green onions, chopped (2 tablespoons)
Soak bundle of cellophane noodles in warm water in medium bowl 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside.
Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink.
Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover and cook 14 to 15 minutes, stirring occasionally, until beef is tender.
Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions
Number of Servings: 6
Recipe submitted by SparkPeople user BGOLIC.
Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink.
Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover and cook 14 to 15 minutes, stirring occasionally, until beef is tender.
Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions
Number of Servings: 6
Recipe submitted by SparkPeople user BGOLIC.
Nutritional Info Amount Per Serving
- Calories: 346.7
- Total Fat: 12.5 g
- Cholesterol: 106.0 mg
- Sodium: 872.5 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 1.3 g
- Protein: 39.4 g
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