INGREDIENTS:
For broth:
1 tablespoon ground coriander
1 tablespoon garlic, minced about
3 cloves
1 tablespoon ginger, minced
4 ounce shiitake mushroom stems,
rinsed remove caps and set aside or
substitute dried shiitake mushrooms
1 stalk lemongrass, crushed or the
zest from 1 lemon: Use a peeler to
grate a thin layer of skin off a lemon
4 Cup low-sodium beef broth
1 tablespoon lite soy sauce
For meat and vegetables:
4 ounce shiitake mushrooms caps, rinsed and quartered
1 bag"12 ounce " frozen vegetable stir-fry
8 ounce udon or soba noodles or substitute angel hair pasta,cooked
4 ounce firm silken tofu, diced
¼ Cup scallions green onions, rinsed and sliced thin
1 pound lean beef top sirloin, sliced very thin
INSTRUCTIONS:
1 Thaw frozen vegetables in the microwave or place entire bag in a bowl of hot
water for about 12 minutes. Set aside until step 4.
2 Combine all ingredients for broth, except soy sauce, in a medium-sized pot or
saucepan. Bring to a boil over high heat, then lower heat and simmer for 15
minutes.
3 Strain the broth through a fine wire colander, and discard the solid parts. Season
to taste with soy sauce.
4 To finish the soup, bring the broth back to a boil. Add the thawed vegetable
stir-fry mix and mushroom caps, and simmer for 1 minute.
5 Add the noodles and continue to simmer for another minute.
6 Add the beef and continue to simmer for about 5 minutes or until the beef is
slightly pink
to brown to a minimum internal temperature of 145 °F.
7 Add tofu and scallions, and simmer 2–3 minutes until heated through.
8 Serve immediately in 1 cup portions.
