Taiwanese Beef Noodle Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 145.8
  • Total Fat: 5.4 g
  • Cholesterol: 34.0 mg
  • Sodium: 561.8 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 15.9 g

View full nutritional breakdown of Taiwanese Beef Noodle Soup calories by ingredient
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Number of Servings: 10


    1.5 lbs Flank Steak Cubed
    1 whole white onion sliced
    4 tomatoes on the vine wedged
    1tbsp whole peppercorn
    1/4 cup or to taste Wheat Free Tamari Sauce
    12 Shiitake Mushrooms halved
    1 large fresh Ginger root peeled and sliced
    5 cups water
    3 fresh bay leaves

    * Thai Rice Noodles - Noodles are not included in the Nutrition info


Rinse Shiitake mushrooms well and soak in water for 5 hours

Cut flank steak into 1inch cubed pieces and put into soup pot. Fill pot with enough water to just cover the meat and bring to a boil. Cook until meat is just turning brown and fat starts to accumulate. Drain water and rince meat place back in pot and set aside.
Slice onion and add to pot, peel and slice ginger root and add to pot. Cut the tomatoes in 6 wedges each and add to pot. Slice shiitake mushrooms add to pot along with the water they were soaking in. Add 1/4 cup of Tamari Wheat Free Soy Sauce, add 1 tbsp whole peppercorns. Add bay leaves. Add five cups water.

Cover and bring to a boil. Once at a boil move to low heat and leave to simmer for about 2-3 hours.

Cook Rice noodles when Soup is ready to serve in a seperate pot. Place noodles in a bowl and pour soup over. Enjoy!

Makes approx 10-12 servings
Rice Noodles are not included in the Nutrition Info

Number of Servings: 10

Recipe submitted by SparkPeople user L.M.LEE.

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