Fresh grilled steak tossed with veggies, ramen, beef stock and a splash of teriyaki make this savoury soup a quick comfort classic.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2008
- 12 oz beef top sirloin grilling steaks
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 pkg (100 g each) ramen noodles
- 2 green onions
- 8 oz shiitake mushrooms
- 1 tablespoon vegetable oil
- 2 cloves garlic sliced
- 2 gingerroot
- 4 cups sodium-reduced beef stock
- 3 tablespoons teriyaki sauce
- 1 carrots julienned
- 1 cup bean sprouts
MethodSprinkle steak with salt and pepper. In greased grill pan or heavy skillet, grill steak over medium-high heat, turning once, for 6 minutes for medium-rare or until desired doneness. Tent with foil and let stand for 10 minutes before thinly slicing across the grain.
Meanwhile, in Dutch oven of boiling water, cook noodles (discarding spice packet) for about 3 minutes or until tender but firm. Drain and divide among 4 large soup bowls.
Thinly slice green onions; set aside white and green parts separately. Discard
mushroom stems; thinly slice caps.
In same Dutch oven, heat oil over medium-high heat; sauté white parts of onions, garlic, ginger and mushrooms until softened, about 3 minutes. Add stock and 4 cups (1 L) water; bring to boil. Whisk in teriyaki sauce; simmer for 10 minutes.
Add carrot; simmer for 1 minute. Pour soup over noodles. Add beef and bean sprouts; sprinkle with green parts of onions.
Nutritional facts Per serving: about
- Sodium 1343 mg
- Protein 33 g
- Calories 636.0
- Total fat 25 g
- Cholesterol 40 mg
- Saturated fat 10 g
- Total carbohydrate 70 g
- Iron 29.0
- Folate 24.0
- Calcium 6.0
- Vitamin A 33.0
- Vitamin C 10.0