Beef Ramen Soup
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 636 |
| pro | 33 g |
| total fat | 25 g |
| sat. fat | 10 g |
| carb | 70 g |
| fibre | 7 g |
| chol | 40 mg |
| sodium | 1,343 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 29 |
| vit A | 33 |
| vit C | 10 |
| folate | 24 |
Fresh grilled steak tossed with veggies, ramen, beef stock and a splash of teriyaki make this savoury soup a quick comfort classic.
Ingredients
- 12 oz beef top sirloin grilling steaks
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 pkg (100 g each) ramen noodles
- 2 green onions
- 8 oz shiitake mushrooms
- 1 tbsp vegetable oil
- 2 cloves garlic, sliced
- 2 sliced gingerroot
- 4 cups sodium-reduced beef stock
- 3 tbsp teriyaki sauce
- 1 carrot, julienned
- 1 cup bean sprouts
Preparation
Sprinkle 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.
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.
Source : Canadian Living Magazine: March 2008
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