Asian Noodle Soup

Serves: 4

Looking for a quick, easy and delicious weeknight dinner? This Asian Noodle Soup is packed with both flavor and healthy veggies, and is perfect for when evenings are busy with homework and after-school activities!

Recipe created by Christine Pittman in partnership with Produce for Kids.


  1. 1 can (14.5 oz.) reduced-sodium beef broth
  2. 3 tablespoons sesame ginger dressing
  3. 1 tablespoon reduced-sodium soy sauce
  4. 3 cups broccoli florets, sliced
  5. 12 mushrooms
  6. 1 pound beef steak, trimmed, thinly sliced
  7. 8 ounces whole wheat angel hair pasta, cooked according to package directions
  8. 1 red bell pepper, thinly sliced
  9. 1 cup fresh cilantro
  10. 1/2 onion, thinly sliced
  11. 1/2 seedless cucumber , cut into strips
  12. 1 jalapeno pepper, seeded, sliced
  13. 1 navel orange, cut into wedges


  1. Combine broth, dressing and soy sauce in saucepan over high heat; heat to boil. Reduce to low; add broccoli and mushrooms. Cover and simmer 3-5 minutes, or until broccoli is tender. Add steak and cook 1-2 minutes, or until desired doneness.
  2. Divide cooked pasta among 4 soup bowls. Ladle broth, broccoli, mushrooms and steak over noodles. Top with herbs, bell pepper, onion, cucumber and jalapeno. Squeeze orange wedges.

Suggested Sides

A glass of 100% orange juice

Nutritional Value

  1. Calories 442
  2. Fat 8.88g
  3. Protein 37.28g
  4. Carbohydrates 53.44g
  5. Fiber 1.77g
  6. Cholesterol 74mg
  7. Sodium 237mg
  8. Calcium 71mg
  9. Iron 4.74mg
  10. ​*Nutritional information is for complete meal with suggested sides