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!
I can’t even describe how flavorful this Asian Noodle Soup is. It is the perfect combination of a little citrus, a little spice, and a little zing. This easy soup recipe is perfect to change things up from your normal dinner routine. I actually made this for myself for lunch for the week but the whole family ended up eating it, too. So if you want make it, pack it into individual containers, and then grab one to pack for lunch for the work week.
Nutrition Tip: Broccoli is a nutrient powerhouse, having anti-inflammatory and even cancer-preventing properties.
Making soup is a great way to incorporate vegetables into your diet. This soup is packed with vegetables so you can feel great about eating it! Soup in general is good for you because it fills you up quicker so you are less likely to eat as much. Plus there are many nutrients in the broth along with helping to keep you hydrated!
Key Ingredients for this Asian Noodle Soup
Health Benefits of Broccoli
Broccoli is a wonderful vegetable to eat on a regular basis. It is loaded with Vitamin C. It also contains high levels of calcium, iron, and potassium. Broccoli can help lower blood sugar, can stop some cancer cells from forming, and can help keep your joints stay healthy. Enjoying it as is, steamed, or baked, broccoli is a delicious veggie that helps you stay healthy!
How to Store Broccoli:
Wrap the unwashed broccoli in some plastic wrap or in a plastic bag. Store in the vegetable drawer of your refrigerator up to 5-7 days until you are ready to use.
How to make this Asian Noodle Soup
First start by combining the broth, dressing and soy sauce in saucepan over high heat and bring to a boil. Reduce the heat to low and add the broccoli and mushrooms. Cover and simmer for 3-5 minutes, or until the broccoli is tender. Add the steak and cook for another 1-2 minutes, or until desired doneness.
Then divide the cooked pasta among 4 soup bowls. Ladle the broth, broccoli, mushrooms and steak over noodles. Top with herbs, bell pepper, onion, cucumber and jalapeno. Squeeze the orange wedges and enjoy hot.
Make sure to PIN IT!
Frequently Asked Questions:
Can I use Chicken instead of Steak?
Yes! Follow instruction and boil the chicken until cooked throughout!
Can I use a different broth other than beef broth?
We used beef broth but vegetable broth would work well, too.
Will this soup freeze well?
Yes! Most soups freeze well. Just place in an air tight container or even large Zip-lock bags and freeze after the soup cools down.
Asian Noodle Soup
- 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
- 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.