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Quick Vietnamese Noodle Soup with Beef
© John Kernick

Quick Vietnamese Noodle Soup with Beef

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Rocco DiSpirito likes to heat shirataki noodles (a low-calorie noodle made from tofu or a kind of sweet potato) in store-bought chicken broth seasoned with lime juice.

video Video: Rocco DiSpirito demonstrates this recipe

  1. 3 cups chicken stock or low-sodium broth
  2. 2 cups water
  3. 1 tablespoon agave syrup
  4. 1 tablespoon finely grated fresh ginger
  5. 1 tablespoon soy sauce
  6. Two 8-ounce packages shirataki noodles, rinsed and drained (see Note)
  7. 2 tablespoons fresh lime juice, plus lime wedges, for serving
  8. Salt and freshly ground pepper
  9. 1/2 pound trimmed beef tenderloin, very thinly sliced across the grain
  10. 1 teaspoon toasted sesame oil
  11. 1/2 cup chopped basil
  12. 1/4 cup chopped cilantro
  13. 1/4 cup chopped scallions
  14. 1 cup mung bean sprouts
  15. Sriracha or other garlic-chile sauce, for serving
  1. In a large saucepan, combine the chicken stock with the water, agave syrup, grated ginger and soy sauce and bring to a boil. Add the noodles and simmer over low heat for 2 minutes. Add the lime juice and season with salt and pepper.
  2. Using tongs, transfer the noodles to bowls. Add the beef to the noodles and ladle the hot broth on top. Drizzle with the sesame oil and top with the basil, cilantro, scallions and bean sprouts. Serve with lime wedges and chile sauce.
Notes Shirataki noodles are sold refrigerated at health food stores or online at

One Serving 160 cal, 7 gm fat, 2.4 gm sat fat, 11 gm carb, 3 gm fiber, 15 gm protein.

Suggested Pairing

Argentinean Malbec's juicy, dark berry fruit is a nice match for this comforting noodle soup.

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