15 Minute Asian Beef Soup Recipes

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15-MINUTE ASIAN BEEF SOUP



15-Minute Asian Beef Soup image

This soup is packed with flavor yet low in fat. You can customize it with any vegetables or protein you have on hand.

Categories     Appetizers / Soups / Salads     Asian     Asian Appetizers / Soups / Salads     Soup     Appetizers / Soups / Salads Soup

Yield 4

Number Of Ingredients 12

1 tablespoon low-sodium soy sauce
2 teaspoons fresh ginger, grated
8 ounces beef sirloin, sliced into 1-inch strips
1 quart (32 ounces) reduced-sodium or homemade beef stock
2 large carrots, shredded or thinly chopped
1/2 head Napa cabbage (about 2 1/2 cups), shredded
1 1/2 cups sliced mushrooms, tops only
1/2 teaspoon sesame oil
2 cups bean sprouts
1 teaspoon sriracha sauce
1/4 cup cilantro leaves, chopped
3 green onions, chopped

Steps:

  • Mix the soy sauce and ginger in a medium bowl, add the beef, and let marinate.
  • Meanwhile, bring the stock to a boil in a large saucepan or stock pot.
  • Add the beef and sauce to the boiling stock, and reduce heat to medium-high. Cook for two minutes, then add the carrots, cabbage, and mushrooms.
  • Cook another two minutes then add the sesame oil, sriracha, and bean sprouts.
  • Cook two more minutes, then remove from heat and garnish with cilantro and green onions.
  • Makes 4 (two cup) servings.
  • Serve with brown rice or rice noodles, as shown in the photo.

Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories

ASIAN BEEF AND NOODLE SOUP



Asian Beef and Noodle Soup image

Take a trip to the Orient with every mouthful of this veggie-packed and boldly flavored soup!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 12

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)

Steps:

  • 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.
  • 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.
  • 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.
  • Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.

Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1300 mg

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