Beef Ramen Soup
Fresh grilled steak tossed with veggies, ramen, beef stock and a splash of teriyaki make this savoury soup a quick comfort classic.
Servings: 4
Ingredients:
| 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 | 1343 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 29% |
| vit A | 33% |
| vit C | 10% |
| folate | 24% |
Suggested Recipes
-
12 oz (375 g) beef top sirloin grilling steak
1/4 tsp (1 mL) each salt and pepper
4 pkg (100 g each) ramen noodles
2 green onions
8 oz (250 g) shiitake mushrooms
1 tbsp (15 mL) vegetable oil
2 cloves garlic, sliced
2 slices gingerroot
4 cups (1 L) sodium-reduced beef stock
3 tbsp (45 mL) teriyaki sauce
1 carrot, julienned
1 cup (250 mL) bean sprouts
Preparation:
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.
Tags:
Soups and Stocks; Meat-Beef; Pasta/Noodles; Vegetables; Skillet; Boil/Simmer; Make It Tonight;
Source
Canadian Living Magazine: March 2008
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