Japanese-style Beef and Noodle Soup

Prep time: 25 minutes
Cook time: 15 minutes

This hearty soup is flavorful, yet simple to prepare.

 Ingredients

 For broth:

• 4 oz shiitake mushroom stems, rinsed (remove caps and set aside) (or substitute dried shiitake mushrooms)
• 1 Tbsp garlic, minced (about 2 – 3 cloves)
• 1 Tbsp ginger, minced
• 1 stalk lemongrass, crushed (or the zest from 1 lemon: Use a peeler to grate a thin layer of skin off a lemon)
• 1 Tbsp ground coriander
• 4 C low-sodium beef broth
• 1 Tbsp lite soy sauce

 For meat and vegetables:

• 1 bag (12 oz) frozen vegetable stir-fry
• 4 oz shiitake mushrooms caps, rinsed and quartered
• 8 oz udon or soba noodles (or substitute angel hair pasta), cooked
• 1 lb lean beef top sirloin, sliced very thin
• 4 oz firm silken tofu, diced
• ¼ C scallions (green onions), rinsed and sliced thin

Method

1. Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes).  Set aside until step 4.
2. Combine all ingredients for broth, except soy sauce, in a medium-sized pot or saucepan. Bring to a boil over high heat, then lower heat and simmer for 15 minutes.
3. Strain the broth through a fine wire colander and discard the solid parts.  Season to taste with soy sauce.
4. To finish the soup, bring the broth back to a boil.  Add the thawed vegetable stir-fry mix and mushroom caps and simmer for 1 minute.
5. Add the noodles and continue to simmer for another minute.
6. Add the beef and continue to simmer for about 5 minutes or until the beef is slightly pink to brown (to a minimum internal temperature of 145 °F).
7. Add tofu and scallions and simmer 1 – 2 minutes until heated through.
8. Serve immediately in 1 cup portions.

Yield:  4 servings
Serving size:  1 C soup

Each serving provides:  calories 325, total fat 8g, saturated fat 3g, cholesterol 52mg, sodium 285mg, total fiber 4g, protein 36g, carbohydrates 28g, potassium 882mg