Asian Beef and Noodle Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Asian Beef and Noodle Soup calories by ingredient
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Number of Servings: 6


    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 ProgressoŽ 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.

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