Asian Beef and Vegetable Soup

122 Reviews
93% would make this recipe again

A soup with vegetables, thin slices of beef and rice sticks in a chicken 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
400 calories/serving

Ingredients

1/2 tbsp canola oil 8 mL
1/2 shallots, finely chopped 20 g
1 clove garlic, minced
1/2 tbsp gingerroot, grated 7 g
1/2 dried chili peppers, minced 0.2 g
2 cups chicken broth 500 mL
1 cup water 250 mL
1 tbsp fish sauce (nam pla) 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
160 g beef for Chinese fondue, or pork
80 g rice sticks (noodles)
1 carrots, grated 100 g
1 green onions/scallions, thinly sliced
4 button (white) mushrooms, thinly sliced 55 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 oil in a saucepan over medium-low heat. Add the shallot, then sauté 2-3 min. Add the garlic, ginger and chili pepper. Sauté 3 min with stirring. Pour in the broth and water, then add the fish sauce and a little salt and 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 vegetables: Grate the carrots, then thinly slice the green onions and mushrooms. Portion out the vegetables into individual serving bowls. Add the soybean sprouts and cooked rice sticks. Pour in the hot broth and serve.

Nutrition Facts Table

per 1 serving (540 g)

Amount

% Daily Value

Calories

400

Fat

11 g

17 %

Saturated 2.6 g
+ Trans 0.2 g

14 %

Cholesterol

50 mg

Sodium

1330 mg

55 %

Carbohydrate

48 g

16 %

Fibre

4 g

15 %

Sugars

3 g

Net Carbs

44 g

Protein

30 g

Vitamin A

58 %

Vitamin C

22 %

Calcium

8 %

Iron

27 %
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 ½
More info
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Reviews

122 Reviews (120 with rating only) 93% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beef | Vegetables | Soups | Main courses/Entrées | High Iron | Asian

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

It was a little on the spicy side for my kids... so I think that next time I'd cut down on the chili peppers slightly... but we all LOVED it!!! So yummy! We will be definitely making this one again! Highly recommended!

Useful 0
february 05, 2010 | I would make this recipe again

Since I didn't have any nam pla, I doubled the quantities of garlic, ginger and chili pepper, and added a bit of soy sauce. I also went a bit "overboard" with the vegetables, adding pretty much everything that I had in the crisper. Next time, I'll thaw the beef before hand, and only add it when I steam the veggies as I felt the beef was a bit too cooked. Very good for a comforting lunch or supper.

Useful 0

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