Take a trip to the Orient with every mouthful of this veggie-packed and boldly flavored soup!
Asian Beef and Noodle Soup
- Prep Time 45 min
- Total 1 hr 10 min
- Servings 6
- Ingredients 12
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)
Make With
Progresso Broth
Instructions
-
Step1Soak 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.
-
Step2Heat 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.
-
Step3Stir 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.
-
Step4Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.
Nutrition
235
Calories
7 g
Total Fat
28 g
Protein
14 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 235
- Calories from Fat
- 65
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Cholesterol
- 60 mg
- Sodium
- 1300 mg
- Potassium
- 720 mg
- Total Carbohydrate
- 14 g
- Dietary Fiber
- 2 g
- Protein
- 28 g
% Daily Value*:
- Vitamin A
- 96%
- 96%
- Vitamin C
- 12%
- 12%
- Calcium
- 6%
- 6%
- Iron
- 18%
- 18%
Exchanges:
1 Starch; 3 1/2 Very Lean Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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