Hello friends!
So, after a turn of unexpected events, I am actually here in Dallas, TX caring for my mother who was recently hospitalized and in the ICU. She is doing ok- thank God- and being here puts things into perspective. Taking care of and cooking and cleaning for my mother, who always took care of and fed me. . I would do anything for this woman. She and my dad are growing old and need to watch their health. . they have been trying to change their diets, cut out salt, cut out white rice etc. . so I made this dish for my mother and my daughter (who is almost 5 yrs old) found this recipe in The All-Natural Diabetes Cookbook and said she wanted to make this for hal-mo-nee (grandmother).
So, here’s to my mom. .
Vietnamese-Style Beef and Soba Noodle Soup
INGREDIENTS
- 1/4 cup brown rice vinegar
- 2 Tbsp. naturally brewed reduced-sodium soy sauce
- 2 large garlic cloves, minced
- 2 tsp. toasted sesame oil
- 2 tsp. acacia or other mild honey
- 2 tsp. grated fresh ginger root (I did not have any of this and everything still tasted delicious!)
- 10 oz. lean beef tenderloin (antibiotic free) cut into 1/4-inch strips
- 3 oz. dry soba noodles (japanese buckwheat noodles)
- 1 (14.25 oz) can or container natural fat-free beef flavored broth
- 1/4 cup thinly sliced green onion
- 1/4 cup chopped fresh mint (optional)
- 1/4 cup julienned carrots
So, I photographed the wrong noodles. Here are the soba noodles I used:
DIRECTIONS
1. In a medium bowl, combine the vinegar, soy sauce, garlic, oil, honey and ginger. Add the beef and toss to coat. Set aside to marinate up to 20 minutes. (Please don’t skip the marinating. You must marinate the beef. It will taste SO much better!)
2. Meanwhile, in a large pot, cook the soba noodles until tender; about 4 -5 minutes. Drain. Set aside.
3. In a large sauce pan over high heat, bring the beef broth to a boil. Add the beef with the marinade. Cook for 2-3 minutes, or until a full boil is reached and the beef is cooked through. You can cook 4-5 minutes if desired.
4. To serve, put soba noodles in a bowl and then add the soup. Top with green onion, carrots and mint (if using).
Nutrition facts: Serving size: 1 cup. Calories: 220, calories from fat: 58, Total fat: 7 g, Cholesterol 40 mg, sodium 560 mg, carbohydrate 21 g (dietary fiber 1 g, sugars 3g), Protein 21g.
I changed this recipe up a bit but the original one appears in The All-Natural Diabetes Cookbook.
glee says
April 6, 2012 at 7:51 amThis looks sooo good! gotta try. Glad your mom has you there during her recovery.
Rachel says
April 7, 2012 at 6:28 amI made an order for 2 bottles of Birds Nest soup (http://hongkong-bird-nest.50webs.com/index_e.htm) as well as 4 packets of Chinese tea that’s supposed to be good for regulating cholestrol. My mom’s cholestrol has been pretty high lately, or so she tells me.
Eunice says
April 9, 2012 at 7:05 amThis WAS good! 2nd bite was better than the 1st and the 3rd bite was even definitely better than the 2nd! And before you knew it, it was all gone and I was drinking the broth by the bowl!
glee says
April 10, 2012 at 3:43 pmI treated myself to a lunch by myself with this recipe yesterday. Yum! 3 things I did differently: used chicken broth, added my beloved cilantro instead of mint. Oh, and I used sliced ribeye… all things I already had in my kitchen. This one’s a keeper.
hipfoodiemom says
April 11, 2012 at 9:51 amGrace, oh yea! glad you tried it! š I’m going to make this for Paul this weekend.
hipfoodiemom says
April 11, 2012 at 9:52 amoh and love how you changed up the recipe!