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Asian Beef and Noodle Soup

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By Betty Crocker Kitchens
Updated Aug 21, 2008
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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
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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

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    Stir 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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