Asian Noodle Soup

Dinners
nut free
Prep time
5 minutes
Cook time
20 minutes
Serves
Servings
Recipe created by Christine Pittman in partnership with Produce for Kids.

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!

Ingredients

1 can
(14.5 oz.) reduced-sodium beef broth
3 Tbsp.
low sodium sesame ginger salad dressing
1 Tbsp.
reduced-sodium soy sauce
1  
head broccoli (broken into florets)
12  
whole mushrooms
1 lb.
beef steak (trimmed, thinly sliced)
8 oz.
Dreamfields whole wheat angel hair pasta (cooked according to package directions)
1  
red bell pepper (thinly sliced)
1 cup
fresh cilantro
1⁄2  
small sweet onion (thinly sliced)
1⁄2  
Victory GardenĀ® cucumber (cut into strips)
1  
jalapeno pepper (seeded, sliced)
1  
orange (cut into wedges)

Instructions

  1. Combine beef broth, salad dressing and soy sauce in saucepan over high heat. Heat to boil. Reduce heat 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% juice

Calories 442

Fat 8.88g

Protein 37.28g

Carbohydrates 53.44g

Fiber 1.77g

Cholesterol 74mg

Sodium 237mg

Calcium 71mg

Iron 4.74mg