Soups, Stews & Chilies - (Page 18)

simple soups • Low Fat Asian Beef and Noodle Soup Prep Time: 45 Minutes Start to Finish: 1 Hour 10 Minutes Servings: 6 (1½ cups each) 3 oz uncooked cellophane noodles 1 tablespoon dark sesame oil 1½ lb boneless beef top sirloin steak, cut into bite-size strips 2 teaspoons finely chopped garlic 2 packages (about 3.5 oz each) fresh shiitake or button mushrooms, sliced 6 cups reduced-sodium beef broth 2 cups finely sliced bok choy 1 cup julienne strips (matchstick-size) carrots ½ teaspoon ground ginger 1 /8 teaspoon pepper 2 medium green onions, sliced (2 tablespoons) 1. In medium bowl, soak bundle of cellophane noodles in warm water 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside. 2. In 5- to 6-quart Dutch oven, heat oil 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; cook 14 to 15 minutes, stirring occasionally, until beef is tender. 4. Stir in noodles. Cover; cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions. Nutrition Information Per Serving: 1 ServINg: Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g); Cholesterol 60mg; Sodium 250mg; Total Carbohydrate 17g (Dietary Fiber 2g); Protein 29g Tip » SuBStItutIoN 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. 18 Betty Crocker Soups, Stews & Chilies

Table of Contents for the Digital Edition of Soups, Stews & Chilies

Cover
“Souper” Soup Toppers
Get Garnished
Simple Soups
Satisfying Stews
Classic Chilies
Bountiful Breads
Nutrition and Recipe Testing Guidelines
Index

Soups, Stews & Chilies