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    You are in: Home / Recipes / Quick Asian Beef, Vegetable & Noodle Soup Recipe
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    Quick Asian Beef, Vegetable & Noodle Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    CindyMarie's Note:

    This is a flavorful soup that is quick and easy to put together. It is from the Iowa Beef Industry Council. The recipe originally called for using two seasoning packets from the ramen noodles, but we thought it was too strong and salty, I recommend using one to start then adding more to taste.

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    Units: US | Metric


    1. 1
      Stack beef steaks; cut lenghtwise in half, then crosswise into 1-inch wide strips. Set aside.
    2. 2
      Remove seasoning packets from ramen noodles; set aside.
    3. 3
      Combine broth, water, vinegar, soy sauce, ginger, garlic and vegetables in stockpot. Bring to boil.
    4. 4
      Stir in noodles. Bring to boil.
    5. 5
      Cook and stir for three minutes, then stir in steak slices and contents of 1-2 seasoning packets,
    6. 6
      Immediately remove from heat. Cover and let stand for five minutes.

    Ratings & Reviews:

    • on October 27, 2011


      Quick easy and delicious. I followed the recipe only cutting the recipe in half for DH and I and we totally enjoyed the soup. Next time I might blanch a few vegetables to try for the frozen but this is an easy dish. Made for Fall Pick a Chef 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Quick Asian Beef, Vegetable & Noodle Soup

    Serving Size: 1 (356 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 146.9
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 1668.2 mg
    Total Carbohydrate 19.4 g
    Dietary Fiber 0.7 g
    Sugars 0.5 g
    Protein 6.0 g

    The following items or measurements are not included:

    beef round tip steaks

    frozen oriental-style vegetables

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