Shirataki Spicy Beef Soup

Shirataki Spicy Beef Soup
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Contributor
Shirataki Spicy Beef Soup
Nasoya.com
Shirataki Spicy Beef Soup

This easy beef soup is packed with vegetables like carrots, cabbage, mushrooms, and bean sprouts. Best of all, it only takes a few minutes to prepare. Recipe courtesy of Nasoya.

4
Servings
395
Calories Per Serving
Deliver Ingredients

Ingredients

  • package shirataki fettuccine noodles, such as Nasoya Pasta Zero
  • 4  Cups  reduced sodium beef stock
  • 8  Ounces  beef sirloin, fat removed, sliced into 1-inch strips
  • 1  Tablespoon  reduced sodium soy sauce
  • 2  Teaspoons  grated fresh ginger
  • large carrots, shredded
  • ½  head Napa cabbage, shredded
  • 6  Ounces  shiitake mushrooms, stems removed, tops sliced (about 1 1/2 cups)
  • ½  Teaspoon  sesame oil
  • 1  Cup  fresh bean sprouts
  • 1  Teaspoon  sriracha
  • Salt and pepper

Directions

Prepare the noodles according to package directions and set aside. Bring the stock to a boil in a large saucepan or stock pot.

Place the beef, soy sauce, and ginger in a glass dish, mix to combine, and marinate for 5 minutes.

Add the beef and sauce to the boiling stock, and reduce heat to medium-high. Cook for 2 minutes, and then add the carrots, cabbage, and mushrooms, and then cook another 2 minutes. Add the sesame oil, sriracha, bean sprouts, and noodles, and cook for 2 more minutes. Remove from the heat and enjoy!

Nutritional Facts

Total Fat
16g
23%
Sugar
6g
7%
Saturated Fat
6g
25%
Cholesterol
68mg
23%
Carbohydrate, by difference
33g
25%
Protein
28g
61%
Vitamin A, RAE
2µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
168mg
17%
Choline, total
92mg
22%
Fiber, total dietary
4g
16%
Folate, total
17µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
39mg
12%
Niacin
7mg
50%
Pantothenic acid
2mg
40%
Phosphorus, P
219mg
31%
Selenium, Se
33µg
60%
Sodium, Na
874mg
58%
Water
250g
9%
Zinc, Zn
4mg
50%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.