Vietnamese beef-noodle soup with asian greens
A dairy-free Vietnamese Beef-Noodle Soup With Asian Greens recipe that serves 4, costing $3.85 per serving. Packed with protein and flavor from miso, fish sauce, and garlic. Perfect for autumn and rated 83% by Spoonacular. Ideal for fans of Vietnamese cuisine.
Ingredients
baby bok choy leaves
280 g
brown sugar
1 tsp
cardamom pods
2
fish sauce
2 tsps
fresh basil
6 g
fresh bean sprouts
104 ml
fresh ginger root
3 inch
fresh mint
11.25 g
whole garlic clove
2
fat-free less-sodium beef broth
960 ml
lime wedges
4
low sodium soy sauce
1 Tbsp
miso
2 Tbsps
rice noodles
113.4 g
sesame oil
1 tsp
sirloin steak
226.8 g
snow peas
98 g
whole star anise
1
thai chiles
1 inch
water
473.18 ml
yellow onion
240 g
Method
- Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.Cook noodles according to package directions.
- Drain and rinse with cold water; drain.
- Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently.
- Add broth and 2 cups water (dashi); bring to a boil.Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan.
- Add soy sauce, sugar, fish sauce, and sesame oil; bring to a boil.
- Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.
- Add miso at the last minute.Arrange 1/2 cup noodles into each of 4 large bowls.Divide raw beef and chile slices sambal oelek evenly among bowls.Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint.
- Serve with lime wedges.Makes 4 servings.
Nutrition:
Carbs
67 g
Fat
10 g
Protein
23 g
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