Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese

Dairy Free
Health score
42%
Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese
45 min.
4
454kcal
53.43%sweetness
100%saltiness
45.24%sourness
59.82%bitterness
73.06%savoriness
48.75%fattiness
100%spiciness

Ingredients

  • cups baby bok choy leaves 
  • teaspoon brown sugar 
  • teaspoon brown sugar 
  •  cardamom pods 
  • teaspoons fish sauce 
  • 0.3 cup basil fresh (thai)
  • 0.3 cup basil fresh (thai)
  • cup bean sprouts fresh
  • inch ginger fresh peeled thinly sliced
  • 0.3 cup mint leaves fresh
  •  garlic clove halved
  • cups less-sodium beef broth fat-free
  •  lime wedges 
  • tablespoon soy sauce 
  • tablespoons miso light
  • ounces vermicelli uncooked thin (maifun)
  • ounces vermicelli uncooked thin (maifun)
  • teaspoon sesame oil 
  • ounce sirloin steak 
  • cup snow peas trimmed
  •  star anise 
  • inch thai chile fresh thinly sliced into rings (no thai chiles town anywhere!
  • cups water (I used dashi)
  • 1.5 cups onion yellow thinly sliced

Equipment

  • bowl
  • frying pan
  • sauce pan
  • ladle
  • sieve

Directions

  1. Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.Cook noodles according to package directions.
  2. Drain and rinse with cold water; drain.
  3. Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently.
  4. Add broth and 2 cups water (dashi); bring to a boil.Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan.
  5. Add soy sauce, sugar, fish sauce, and sesame oil; bring to a boil.
  6. Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.
  7. Add miso at the last minute.Arrange 1/2 cup noodles into each of 4 large bowls.Divide raw beef and chile slices sambal oelek evenly among bowls.Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint.
  8. Serve with lime wedges.Makes 4 servings.

Nutrition Facts

Calories454kcal
Protein20.28%
Fat21.21%
Carbs58.51%

Properties

Glycemic Index
107.75
Glycemic Load
29.88
Inflammation Score
-10
Nutrition Score
26.35%

Flavonoids

Eriodictyol
0.87mg
Hesperetin
8.03mg
Naringenin
0.61mg
Apigenin
0.33mg
Luteolin
0.46mg
Isorhamnetin
3.01mg
Kaempferol
3.51mg
Myricetin
0.07mg
Quercetin
13.85mg

Taste

Sweetness:
53.43%
Saltiness:
100%
Sourness:
45.24%
Bitterness:
59.82%
Savoriness:
73.06%
Fattiness:
48.75%
Spiciness:
100%

Nutrients percent of daily need

Calories:453.75kcal
22.69%
Fat:10.78g
16.58%
Saturated Fat:3.82g
23.89%
Carbohydrates:66.86g
22.29%
Net Carbohydrates:61.4g
22.33%
Sugar:8.47g
9.41%
Cholesterol:31.75mg
10.58%
Sodium:1329.82mg
57.82%
Protein:23.18g
46.36%
Vitamin C:63.29mg
76.72%
Vitamin A:3703.45IU
74.07%
Vitamin K:62.1µg
59.14%
Manganese:1.08mg
53.93%
Potassium:1155.15mg
33%
Phosphorus:290.4mg
29.04%
Vitamin B6:0.58mg
28.93%
Selenium:20.15µg
28.79%
Vitamin B12:1.6µg
26.62%
Folate:101.26µg
25.31%
Fiber:5.46g
21.83%
Iron:3.91mg
21.75%
Zinc:3.16mg
21.03%
Magnesium:72.99mg
18.25%
Vitamin B3:3.32mg
16.62%
Vitamin B2:0.28mg
16.46%
Calcium:154.57mg
15.46%
Copper:0.3mg
15.21%
Vitamin B1:0.22mg
14.35%
Vitamin B5:0.75mg
7.47%
Vitamin E:0.31mg
2.07%
Source:Foodista