SOBA NOODLE SOUP WITH ROAST BEEF

Soba Noodle Soup with Roast Beef image

You'll stay full longer if you eat soba noodles. They're made from buckwheat, which is a good source of fiber.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

8 ounces soba noodles
1/2 small head bok choy, chopped (about 3 cups)
1 tablespoon toasted sesame oil
4 ounces shiitake mushrooms, stems removed, caps sliced
2 tablespoons minced peeled fresh ginger
Kosher salt
4 cups low-sodium chicken broth
1 tablespoon low-sodium soy sauce
1 teaspoon Asian chili-garlic sauce, plus more for serving
12 thin slices deli roast beef (about 12 ounces)
1 scallion, thinly sliced
1 teaspoon toasted sesame seeds

Steps:

Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Put the bok choy in a colander and pour the noodles on top to drain and wilt the bok choy. Rinse under cold water, drain well and set aside.
Meanwhile, heat the sesame oil in a medium saucepan over medium heat. Add the mushrooms, ginger and a pinch of salt. Cook, stirring, until the mushrooms soften and release their liquid, 3 to 5 minutes. Add 2 cups water, the chicken broth, soy sauce and chili-garlic sauce. Bring to a simmer and cook until slightly reduced, about 15 minutes; season with salt.
Divide the noodles and bok choy among shallow bowls. Ladle the soup over the noodles. Top with the roast beef slices, scallion and sesame seeds. Serve with more chili-garlic sauce.

Nutrition Facts : Calories 430, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 53 milligrams, Sodium 646 milligrams, Carbohydrate 52 grams, Fiber 1 grams, Protein 39 grams, Sugar 2 grams