ASIAN VEGETABLE-BEEF SOUP
My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! -Mollie Lee, Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.
Nutrition Facts : Calories 379 calories, Fat 10g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 621mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.
SPICY RAMEN WITH BEEF AND BOK CHOY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the beef, hoisin sauce, soy sauce, scallions, half each of the ginger and garlic, and 1/2 teaspoon each salt and pepper in a bowl. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Add the beef mixture and cook, breaking up the meat, until browned, 5 minutes.
- Add the mushrooms to the skillet; cook, stirring, until wilted, 1 to 2 minutes. Transfer the mixture to a bowl. Wipe out the skillet, then heat the remaining 1 tablespoon oil over medium-high heat. Add the remaining ginger and garlic and cook until golden brown and crisp, 2 to 3 minutes; set aside.
- Bring 4 cups water to a boil in a large pot over high heat. Add the bok choy and ramen noodles along with the reserved ramen flavor packet. Cover and cook, stirring halfway through, until the boy choy is wilted and the noodles are tender, about 4 minutes. Add the beef-mushroom mixture to the pot and toss to combine. Top each serving with the ginger-garlic mixture and the sliced chile.
Nutrition Facts : Calories 670 calorie, Fat 32 grams, SaturatedFat 12 grams, Cholesterol 75 milligrams, Sodium 2550 milligrams, Carbohydrate 63 grams, Fiber 4 grams, Protein 34 grams
GINGERY BEEF BROTH WITH SOBA NOODLES AND BOK CHOY
Make and share this Gingery Beef Broth With Soba Noodles and Bok Choy recipe from Food.com.
Provided by ratherbeswimmin
Categories Asian
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice the green onions, reserving the white and pale green parts in one bowl and the dark green parts in a separate bowl.
- In a large, heavy pot, combine the broth, 3 cups water, the ginger, garlic, and the white and light green parts of the green onion and bring to a boil over med-high heat.
- Decrease the heat to low and simmer for 20 minutes.
- Strain the liquid discarding the solids, and return the broth to the pot.
- Season with salt and keep warm over low heat.
- In a frying pan over med-high heat, warm the oil.
- Add the bok choy and mushrooms and sauté, stirring frequently, until the vegetables begin to caramelize and soften, about 6 minutes; set aside.
- Return the broth to a boil and add the soba noodles.
- Cook, stirring occasionally, for 4 minutes.
- Add the bok choy, mushrooms and soy sauce and stir to combine.
- Serve, garnished with the dark green onions slices.
- Pass the hot sauce at the table.
Nutrition Facts : Calories 114.9, Fat 2.7, SaturatedFat 0.3, Sodium 552.2, Carbohydrate 19.4, Fiber 0.4, Sugar 0.6, Protein 5.2
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