Spicy Beef Noodle Soup - Clean Eating Magazine

Spicy Beef Noodle Soup

Our Asian-style beef noodle soup offers a hearty bowl of vegetables, buckwheat noodles and vegetables with kick!
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Vietnamese style bowl recipe

Spicy Beef Noodle Soup

  • 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

  1. 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.
  2. 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