Spicy Beef Noodle Soup
Our Asian-style beef noodle soup offers a hearty bowl of vegetables, buckwheat noodles and vegetables with kick!
Spicy Beef Noodle Soup
Photo by Laura Wright
- Duration
- Cook Time
- Prep Time
- 12Servings
Ingredients
- 2 tsp sesame oil
- 1 1/2 cups chopped scallions
- 16 oz top sirloin beef strips, cut into bite-size pieces
- 2 cups sliced shiitake mushrooms
- 1 1-inch piece fresh ginger, minced
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp ground cayenne pepper
- 1 clove garlic, minced
- 4 cups reduced-sodium beef broth
- 8 oz snow peas, sliced lengthwise
- 1 carrot, sliced into matchsticks
- 2 tbsp minced fresh lemongrass
- 1 tbsp reduced-sodium tamari or soy sauce
- 1/4 tsp ground black pepper
- 6 oz 100% buckwheat soba noodles
- 2 tbsp chopped fresh parsley
Preparation
- In a large Dutch oven or pot, heat oil on medium. Add scallions and sauté, stirring often, for 1 minute. Add beef, mushrooms, ginger, coriander, paprika and cayenne and sauté for 4 minutes. Add garlic and sauté for 1 more minute.
- Add broth and 4 cups water. With a wooden spoon, scrape up browned bits from bottom of pot. Add peas, carrot, lemongrass, tamari and black pepper. Bring to a boil. Reduce heat to low and simmer gently for 5 minutes. Add noodles and simmer gently for 10 more minutes, until noodles are al dente and vegetables are tender. Garnish with parsley.
Nutrition Information
- Serving Size: 1 cup beef noodle soup
- Calories: 130
- Carbohydrate Content: 15 g
- Cholesterol Content: 18 mg
- Fat Content: 4 g
- Fiber Content: 2 g
- Protein Content: 10 g
- Saturated Fat Content: 1 g
- Sodium Content: 113 mg
- Sugar Content: 2 g
