Asian Beef and Vegetable Soup

3 Reviews
100% would make this recipe again

A soup with vegetables, thin slices of beef and rice sticks in a 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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Preparation : 10 min Cooking : 10 min
420 calories/serving
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Ingredients

1/2 tbsp Garlic-Infused Oil 8 mL
1/2 tbsp gingerroot, grated 7 g
1/2 dried chili peppers, minced 0.2 g
1 1/2 cup Allergen-Free Vegetable Broth 375 mL
1 tbsp fish sauce (nam pla) 15 mL
1 1/2 cup water 375 mL
ground pepper to taste [optional]
160 g beef for Chinese fondue, or pork
80 g rice sticks (noodles)
1 carrots, grated 100 g
1 1/2 cup soybean sprouts 100 g

Before you start

Individual 500 ml (2 cups) serving bowls are needed.

Method

  1. Heat the garlic-infused oil in a saucepan over medium-low heat. Add the ginger and chili pepper. Sauté 3 min with stirring. Pour in the broth and water, then add the fish sauce and a little 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, cook the rice sticks for about 4 min in a large pot of salted boiling water. Drain in a colander, then rinse and drain again. Set aside.
  3. Prepare the carrots: Grate them. Portion out the carrots into individual serving bowls. Add the soybean sprouts and cooked rice sticks. 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 (380 g)

Amount

% Daily Value

Calories

420

Fat

13 g

21 %

Saturated 3.1 g
+ Trans 0.1 g

16 %

Cholesterol

50 mg

Sodium

930 mg

39 %

Carbohydrate

47 g

16 %

Fibre

4 g

18 %

Sugars

4 g

Net Carbs

43 g

Protein

28 g

Vitamin A

135 %

Vitamin C

31 %

Calcium

8 %

Iron

27 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 2
Meat and Alternatives 2 ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
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