Asian Beef and Vegetable Soup

1 Reviews
100% would make this recipe again

A soup with vegetables, thin slices of beef and shirataki noodles 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.

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Ingredients

??? olive oil ???
??? shallots, finely chopped ???
??? garlic, minced ???
??? gingerroot, grated ???
??? dried chili peppers, minced ???
??? chicken broth ???
??? water ???
??? fish sauce (nam pla) ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? beef for Chinese fondue, or pork ???
??? shirataki/konjac noodles ???
??? carrots, grated ???
??? green onions/scallions, thinly sliced ???
??? button (white) mushrooms, thinly sliced ???
??? soybean sprouts ???

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, rinse the noodles thoroughly to remove the smell then drain. Heat a pan over medium heat. Add the noodles, cook 2-3 min, with stirring, until all noodles are hot. Remove from pan and 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 noodles. Pour in the hot broth and serve.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (470 g)

Amount

% Daily Value

Calories

290

Fat

16 g

24 %

Saturated 3.4 g
+ Trans 0.2 g

18 %

Cholesterol

50 mg

Sodium

1290 mg

54 %

Carbohydrate

14 g

5 %

Fibre

5 g

22 %

Sugars

2 g

Net Carbs

9 g

Protein

25 g

Vitamin A

30 %

Vitamin C

13 %

Calcium

8 %

Iron

22 %
More info

Claims

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

DIABETES Exchange

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

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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