Asian Beef Noodle Soup

By taochavez

Loaded with vegetables this Asian beef noodle soup is also low in calories but full of flavor.

Ingredients

• 8 ounces boneless beef sirloin
• 2 tablespoons soy sauce
• 8 cups beef stock
• 2 slices fresh ginger (thin slices)
• 1 garlic clove, minced
• 2 cups rice vermicelli, broken into 3-inch pieces
• 2 carrots, peeled and shredded
• 2 cups napa cabbage or 2 cups bok choy, shredded
• 2 cups bean sprouts
• 1/8 cup chopped fresh cilantro
• 3 green onions, sliced
• 1 teaspoon toasted sesame seed oil

Preparation

Step 1

1 Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper -- love the spice). 2 In a large saucepan over high heat, bring stock, ginger and garlic to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage. 3 Return to a boil; cook for another 2 minutes. Add bean sprouts and cook for 1 minute or until heated through. 4 Ladle into bowls; garnish with cilantro and chopped green onions. Drizzle with sesame oil, if desired.