Asian Beef and Noodle Soup

Take a trip to the Orient with every mouthful of this veggie-packed and boldly flavored soup!

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Prep Time 45 min
Total Time 1 hr 10 min
Servings 6

Ingredients

3: ounces uncooked cellophane noodles

1: tablespoon dark sesame oil

1 1/2: pounds beef boneless top sirloin steak, cut into bite-size strips

2: teaspoons finely chopped garlic

2: packages (3.5 ounces each) fresh shiitake mushrooms or Button mushrooms, sliced

6: cups Progresso® beef flavored broth (from two 32-ounce cartons)

2: cups finely sliced bok choy

1: cup julienne strips (matchstick-size) carrots

1/2: teaspoon salt

1/2: teaspoon ground ginger

1/8: teaspoon pepper

2: medium green onions, chopped (2 tablespoons)

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Directions

1 Soak bundle of cellophane noodles in warm water in medium bowl 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside.
2 Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink.
3 Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover and cook 14 to 15 minutes, stirring occasionally, until beef is tender.
4 Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.

EXPERT TIPS

Expert Tips

If you can’t find cellophane noodles, you can use vermicelli instead. Simply cook and drain 3 ounces vermicelli as directed on package, and stir into soup in step 4.

Sesame oil comes in two varieties. One is light in color and has a light, nutty flavor. The darker sesame oil has a stronger flavor and aroma. Feel free to use either one in this recipe.

A salad of pink grapefruit sections, sliced seeded cucumbers and sliced celery tossed with your favorite Asian dressing goes great with this noodle soup dinner. Try topping the salad with rice crackers for extra crunch.

Got questions? Our experts have the answers. Ask Betty now.