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Oriental Beef and Vegetable Soup

115 Reviews
93% would make this recipe again

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.

Preparation : 10 min Cooking : 10 min
400 calories/serving
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Kid-friendly

Ingredients

1/2 tbsp canola oil 8 mL
1/2 shallots, finely chopped 20 g
1 clove garlic, minced
1/2 tbsp gingerroot, grated 7 g
1/2 dried chili peppers, minced 0.4 g
2 cups chicken broth 500 mL
1 cup water 250 mL
1 tbsp fish sauce (nam pla) 15 mL
160 g beef for Chinese fondue
80 g rice sticks (noodles)
1 carrots, grated 100 g
1 green onions/scallions, thinly sliced
4 button (white) mushrooms, thinly sliced 55 g
1 1/2 cup soybean sprouts 100 g
salt [optional]
ground pepper to taste [optional]

Before you start

Individual 500 ml (2 cups) serving bowls are needed.

Method

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts Table

per 1 Serving (540g)

Amount

% Daily Value

Calories

400

Fat

11 g

17 %

Saturated 2.6 g
+ Trans 0.2 g

14 %

Cholesterol

50 mg

Sodium

1330 mg

55 %

Carbohydrate

48 g

16 %

Fibre

4 g

15 %

Sugars

3 g

Protein

30 g

Vitamin A

58 %

Vitamin C

22 %

Calcium

8 %

Iron

27 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¾ servings
Grain Products : 1 ½ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : ¾ serving

Claims

This recipe is :
Source of  :
Calcium, Fibre, Vitamin C, Vitamin D, Vitamin E
Good source of  :
Pantothenic Acid, Vitamin B1, Vitamin B6
Excellent source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin K, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 2
Meat and Alternatives 2 ½
Fats ½

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Members' Reviews

115 Reviews (113 with rating only ) 93% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
Tonieerin
september 22, 2010 | I would make this recipe again

It was a little on the spicy side for my kids... so I think that next time I'd cut down on the chili peppers slightly... but we all LOVED it!!! So yummy! We will be definitely making this one again! Highly recommended!

Useful 0
PaniniPrincess
february 05, 2010 | I would make this recipe again

Since I didn't have any nam pla, I doubled the quantities of garlic, ginger and chili pepper, and added a bit of soy sauce. I also went a bit "overboard" with the vegetables, adding pretty much everything that I had in the crisper. Next time, I'll thaw the beef before hand, and only add it when I steam the veggies as I felt the beef was a bit too cooked. Very good for a comforting lunch or supper.

Useful 0

This recipe is in the following categories

Vegetables | Beef | Soups | Main courses/Entrées | High Iron | Kosher | Halal | Asian

Top Reviews

View All Reviews
Tonieerin
september 22, 2010 | I would make this recipe again

It was a little on the spicy side for my kids... so I think that next time I'd cut down on the chili peppers slightly... but we all LOVED it!!! So yummy! We will be definitely making this one again! Highly recommended!

Useful 0
PaniniPrincess
february 05, 2010 | I would make this recipe again

Since I didn't have any nam pla, I doubled the quantities of garlic, ginger and chili pepper, and added a bit of soy sauce. I also went a bit "overboard" with the vegetables, adding pretty much everything that I had in the crisper. Next time, I'll thaw the beef before hand, and only add it when I steam the veggies as I felt the beef was a bit too cooked. Very good for a comforting lunch or supper.

Useful 0