Spicy Beef and Ramen Noodle Soup
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 bag, frozen asian veggies1/2 tbsp canola oil2 garlic cloves, minced1 tbsp, low sodium soy sauce2 tbsp siracha, or to taste32 ounce beef broth1 package ramen noodles, seasoning packet discarded or save for another use1 pound steak, thinly sliced (flank, skirt, strip)
Bring a large pot of water to a simmer over medium-high heat. Keep water hot to cook noodles.
Saute veggies in the canola oil in a stock pot over medium-high heat. Cook for about 5 minutes. Add the garlic, chili paste, and cook for 2 minutes stirring constantly. Add the beef broth and bring to a simmer.
At this point, drop the noodles into the hot water and cook the rest of the soup while the noodles are cooking. Once a simmer is reached in the soup pot, add the beef, cooking until just done 5-8 minutes. Drain the noodles and add to the soup. Ladle into bowls.
Serving Size: makes 4 servings
Saute veggies in the canola oil in a stock pot over medium-high heat. Cook for about 5 minutes. Add the garlic, chili paste, and cook for 2 minutes stirring constantly. Add the beef broth and bring to a simmer.
At this point, drop the noodles into the hot water and cook the rest of the soup while the noodles are cooking. Once a simmer is reached in the soup pot, add the beef, cooking until just done 5-8 minutes. Drain the noodles and add to the soup. Ladle into bowls.
Serving Size: makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 403.4
- Total Fat: 15.9 g
- Cholesterol: 56.7 mg
- Sodium: 1,754.2 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 3.8 g
- Protein: 31.6 g