Asian Beef Noodle Soup
Beef broth is infused with mushrooms, ginger, and garlic and simmered with vegetables. Then, the soup is topped with noodles and ground beef to create a healthy beef noodle soup.
Servings: 8
Calories: 377kcal
Ingredients
- 6 cups beef broth homemade or store-bought
- 1 carrot julienned or chopped
- 4-5 cloves garlic diced
- 5 mushrooms sliced
- 1 cup shredded cabbage
- 1 cup swiss chard kale, or other greens
- 1 cup cooked noodles I used rice noodles, or omit for paleo/Whole30
- 1/4 to 1/2 lb cooked ground beef leftover from another meal
- 1 tsp fresh ginger grated
- handful of fresh cilantro chopped
- salt to taste
- pinch red pepper
Instructions
- Brown ground beef and make noodles according to package and set aside (if you don't have these items already leftover.)
- In a large saucepan, add garlic, beef broth, ginger, and mushrooms. Bring to a simmer.
- Add julienned carrots. Allow to simmer for 5 minutes.
- Add in cabbage, kale or swiss chard, ground beef, and cilantro. Simmer for 5 minutes.
- Add noodles to each serving bowl. Spoon soup over noodles, salt to taste, and enjoy.
Notes
For paleo and Whole30 options, omit the noodles or use zoodles.
Nutrition
Serving: 1g | Calories: 377kcal | Carbohydrates: 55g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Sodium: 5496mg | Potassium: 1646mg | Fiber: 7g | Sugar: 8g | Vitamin A: 12460IU | Vitamin C: 45.9mg | Calcium: 175mg | Iron: 5.8mg