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Oriental Beef and Vegetable Soup [L.S.]
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Oriental Beef and Vegetable Soup [L.S.]
A soup with vegetables, thin slices of beef and rice sticks in a chicken broth.
This soup, a meal in itself and inspired by the famous Vietnamese Pho soup, is ideal to use up leftovers from a Chinese fondue.
Ingredients
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1/2 tbsp |
canola oil |
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8 mL |
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1/2 |
shallots, finely chopped |
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20 g |
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1 clove |
garlic, minced |
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|
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1/2 tbsp |
gingerroot, grated |
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7 g |
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1/2 |
dried chili peppers, minced |
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0.4 g |
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2 cups |
chicken broth, low-sodium |
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500 mL |
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1 cup |
water |
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250 mL |
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1 tbsp |
fish sauce (nam pla) |
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15 mL |
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salt to taste |
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ground pepper to taste |
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160 g |
beef for Chinese fondue |
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|
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80 g |
rice sticks |
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|
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1 |
carrots, grated |
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100 g |
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1 |
green onions/scallions, thinly sliced |
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15 g |
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4 |
button (white) mushrooms, thinly sliced |
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55 g |
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1 1/2 cup |
soybean sprouts |
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100 g |
Before you start
Individual 500 ml (2 cups) serving bowls are needed.
Method
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Heat the oil in a saucepan over medium-low heat. Add the shallot, then sauté 2-3
min. Add the garlic, ginger and chili pepper.
Sauté 3 min with stirring. Pour in the broth and water, then add the fish sauce and a little salt and pepper. Bring to a boil, then lower the heat and simmer a few
minutes. Adjust the seasoning. Add
the meat slices, warm up the meat broth 1 min, then take the saucepan off the heat.
- Meanwhile,
cook the rice sticks for about 4 min in a large pot of salted boiling water. Drain
in a colander, then rinse and drain again. Set aside.
- Prepare the vegetables: Grate the carrots, then thinly slice the green onions and mushrooms. Portion out the vegetables into individual serving bowls. Add the soybean sprouts and cooked rice sticks. Pour in the hot broth and serve.
Claims
- Free :
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Added Sugar
- Source of :
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Calcium, Fibre, Vitamin C, Vitamin D, Vitamin E
- Good source of :
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Pantothenic Acid, Vitamin B1
- Excellent source of :
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Copper, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin K, Zinc
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (540g)
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Amount
% DV*
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* DV = Daily Value
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Calories
430
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Fat
12 g
18 %
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Saturated 3 g
+ Trans 0.2 g
16 %
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Cholesterol
45 mg
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Sodium
740 mg
31 %
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Carbohydrate
49 g
16 %
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Fibre
4 g
15 %
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Sugars
3 g
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Protein
33 g
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Vitamin A
60 %
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Vitamin C
20 %
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Calcium
8 %
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Iron
30 %
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More info
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