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!

Nutrition Tip: Broccoli is a nutrient powerhouse, having anti-inflammatory and even cancer-preventing properties.

Asian Noodle Soup

Christine Pittman
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!
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Soup
Servings 4 servings
Calories 442 kcal

Ingredients
  

  • 1 14.5 oz. can reduced-sodium beef broth
  • 3 tablespoons sesame ginger salad dressing
  • 1 tablespoon reduced-sodium soy sauce
  • 1 head broccoli broken into florets
  • 12 mushrooms sliced
  • 1 pound beef steak trimmed, thinly sliced
  • 8 ounces whole wheat spaghetti or angel hair pasta cooked according to package directions
  • 1 red bell pepper thinly sliced
  • 1 cup fresh herbs like cilantro, basil and/or parsley
  • 1/2 small sweet onion thinly sliced
  • 1/2 cucumber cut into strips
  • 1 jalapeño seeded, sliced
  • 1 orange cut into wedges

Instructions
 

  • 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.
  • 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.

Nutrition

Calories: 442kcalCarbohydrates: 53gProtein: 37gFat: 9gCholesterol: 74mgSodium: 237mgFiber: 2g
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