15-Minute Asian Beef Soup
IntroductionThis soup is packed with flavor yet low in fat. You can customize it with any vegetables or protein you have on hand. This soup is packed with flavor yet low in fat. You can customize it with any vegetables or protein you have on hand.
1 tablespoon low-sodium soy sauce
2 teaspoons fresh ginger, grated
8 ounces beef sirloin, sliced into 1-inch strips
1 quart (32 ounces) reduced-sodium or homemade beef stock
2 large carrots, shredded or thinly chopped
1/2 head Napa cabbage (about 2 1/2 cups), shredded
1 1/2 cups sliced mushrooms, tops only
1/2 teaspoon sesame oil
2 cups bean sprouts
1 teaspoon sriracha sauce
1/4 cup cilantro leaves, chopped
3 green onions, chopped
Remember that old fad diet where all you eat is cabbage soup? It doesn't work, but I like to joke that this is my "soup diet." I can make a batch and live off it for three days--there are many layers of flavors: the earthy mushrooms, sharp ginger, herbal cilantro, and spicy sriracha. You won't tire of this simple and fast soup!
Meanwhile, bring the stock to a boil in a large saucepan or stock pot.
Add the beef and sauce to the boiling stock, and reduce heat to medium-high. Cook for two minutes, then add the carrots, cabbage, and mushrooms.
Cook another two minutes then add the sesame oil, sriracha, and bean sprouts.
Cook two more minutes, then remove from heat and garnish with cilantro and green onions.
Makes 4 (two cup) servings.
Serve with brown rice or rice noodles, as shown in the photo.