Soba Soup with Roast Beef
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 9 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 53 milligrams
- Sodium
- 646 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 1 grams
- Sugar
- 2 grams
- Protein
- 39 grams
- Total: 40 min
- Active: 25 min
Ingredients
8 ounces soba
1/2 small head bok choy, chopped (about 3 cups)
1 tablespoon toasted sesame oil
4 ounces shiitake mushrooms, stems removed, caps sliced
2 tablespoons minced peeled fresh ginger
Kosher salt
4 cups low-sodium chicken broth
1 tablespoon low-sodium soy sauce
1 teaspoon Asian chili-garlic sauce, plus more for serving
12 thin slices deli roast beef (about 12 ounces)
1 scallion, thinly sliced
1 teaspoon toasted sesame seeds
Directions
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Put the bok choy in a colander and pour the noodles on top to drain and wilt the bok choy. Rinse under cold water, drain well and set aside.
- Meanwhile, heat the sesame oil in a medium saucepan over medium heat. Add the mushrooms, ginger and a pinch of salt. Cook, stirring, until the mushrooms soften and release their liquid, 3 to 5 minutes. Add 2 cups water, the chicken broth, soy sauce and chili-garlic sauce. Bring to a simmer and cook until slightly reduced, about 15 minutes; season with salt.
- Divide the noodles and bok choy among shallow bowls. Ladle the soup over the noodles. Top with the roast beef slices, scallion and sesame seeds. Serve with more chili-garlic sauce.