Asian Beef Noodle Soup

Loaded with vegetables this Asian beef noodle soup is also low in calories but full of flavor.

• Ready In: 10 mins
• Serves: 4-6

Ingredients

• 8  ounces boneless beef sirloin
• 2  tablespoons soy sauce
• 8  cups  beef stock
• 2  slices fresh ginger (thin slices)
• 1  garlic clove, minced
• 2  cups  rice vermicelli, broken into 3-inch pieces
• 2  carrots, peeled and shredded
• 2  cups napa cabbage or 2  cups bok choy, shredded
• 2  cups bean sprouts
• 1⁄8 cup  chopped fresh cilantro
• 3  green onions, sliced
• 1  teaspoon  toasted  sesame seed oil

Directions

1. Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper -- love the spice).
2. In a large saucepan over high heat, bring stock, ginger and garlic to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage.
3. Return to a boil; cook for another 2 minutes. Add bean sprouts and cook for 1 minute or until heated through.
4. Ladle into bowls; garnish with cilantro and chopped green onions. Drizzle with sesame oil, if desired.