How to make it

  • In a large Dutch oven or pot, heat oil on medium. Add scallions and sauté, stirring often, for 1 minute. Add beef, mushrooms, ginger, coriander, paprika and cayenne and sauté for 4 minutes. Add garlic and sauté for 1 more minute.
  • Add broth and 4 cups water. With a wooden spoon, scrape up browned bits from bottom of pot. Add peas, carrot, lemongrass, tamari and black pepper. Bring to a boil. Reduce heat to low and simmer gently for 5 minutes. Add noodles and simmer gently for 10 more minutes, until noodles are al dente and vegetables are tender. Garnish with parsley.
  • TIP: Freeze extra soup in serving-size containers for up to 3 months.
  • Nutrients per serving (1 cup beef noodle soup): Calories: 130, Total Fat: 4 g, Sat. Fat: 1 g, Carbs: 15 g, Fiber: 2 g, Sugars: 2 g, Protein: 10 g, Sodium: 113 mg, Cholesterol: 18 mg

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