ASIAN BEEF SOUP

Asian Beef Soup image

Bring home a taste of the East tonight by making our Asian Beef Soup. Our Asian Beef Soup is the perfect way to change up your everyday soup routine.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

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Ingredients

4 oz. rice stick noodles, uncooked
2 qt. (8 cups) fat-free reduced-sodium beef broth
1 Tbsp. minced fresh ginger
1/4 tsp. ground red pepper (cayenne)
1/4 cup KRAFT Asian Toasted Sesame Dressing, divided
1 boneless beef sirloin steak (1-1/2 lb.), trimmed, cut into thin strips
1 lb. portobello mushrooms (about 3), peeled, cut into 4x1/4-inch pieces
3 carrots, cut into 1-inch-thick slices
1 yellow onion, chopped
1/4 cup lite soy sauce
4 cups chopped bok choy cabbage
4 green onions, chopped
1/4 cup fresh basil leaves
1/4 cup chopped fresh mint

Steps:

Cook noodles as directed on package; drain. Rinse under cold running water; drain well. Reserve for later use.
Bring broth, ginger and red pepper to boil in Dutch oven or small stockpot on medium heat; keep warm on medium-low heat.
Heat 2 Tbsp. dressing in large skillet on medium heat. Add meat; cook 5 to 8 min. or until evenly browned, stirring frequently. Add to broth mixture, reserving meat drippings in skillet.
Add mushrooms, carrots, yellow onions and remaining dressing to reserved drippings in skillet; cook 10 min., stirring occasionally to remove browned bits from bottom of skillet. Stir in soy sauce. Add to ingredients in Dutch oven; stir. Simmer on medium-low heat 10 min., stirring occasionally.
Stir in bok choy; cook 5 min. Add noodles; stir. Cook 5 min., stirring frequently.
Ladle soup into 8 bowls; sprinkle with green onions, basil and mint.

Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g