Thursday, June 2, 2011
Asian Beef Noodle Soup
*from eat shrink and be merry
4 oz uncooked soba noodles, whole wheat spagettini, or rice vermicelli
6 cups sodium reduced beef broth
3 TBSP hoisin sauce
1 TBSP each soy sauce, grated ginger root, toasted sesame oil, and feshly squeezed lime juice
12 ounces (340 g) beef tenderloin, thinly sliced
3 cups chopped fresh spinach leaves or thinly sliced bok choy
1/3 cup chopped green onions
1/4 each of chopped fresh mint leaves, and chopped fresh basil leaves
salt and pepper to taste
1 cup bean sprouts
Cook noodles according to package directions. Drain well, rinse with cold water and drain again. Set aside until soup is ready to serve.
In a large soup pot, combine beef broth, hoisin sauce, soy sauce, ginger root, sesame oil, and lime juice. Bring to a boil. reduce heat to low and simmer for 3 minutes.
Add beef, spinach, green onions, mint and basil. Simmer for 5 more minutes, just until beef is cooked through. Taste soup and add salt and pepper if desired.
To serve soup, place some cooked noodles in the bottom of a soup bowl, top with bean sprouts and ladle soup over top. Serve hot.
Makes 6 servings
Nutritional info per serving:
total fat: 7 g
saturated fat: 2 g
carbs: 22 g
fiber: 2.3 g
Cholesterol: 40 mg
sodium: 656 mg