Asian Beef Noodle Soup

Cook This, Not That! 350-Calorie Meals Pg. 92

Serves 8

350 Calories per serving

 

½ Tbsp	Peanut or Canola Oil
1½ Lbs	Chuck Roast, cut into ½˝ chunks
	Salt & Black Pepper to Taste
4 Cups	Low-sodium Beef Stock
6 Cups	Water
¼ Cup	Low-sodium Soy Sauce
2	Medium Onions, roughly chopped
4	Cloves Garlic, peeled
1˝	Piece Peeled Fresh Ginger, sliced into thin coins
4	Whole Star Anise Pods
12 oz	Japanese Udon Noodles, Rice Noodles, or Fettuccine
1 Head	Bok Choy, leaves chopped into 1˝ pieces, stems thinly sliced
	Sriracha, hoisin, cilantro leaves &/or fresh basil leaves for serving

 

 

• Heat the oil in a large pot over high heat. Season the beef all over with salt & pepper. Working in batches if necessary, sear the beef on all sides for 3-4 minutes, until browned. Transfer to a slow cooker & add stock, water, soy sauce, onions, garlic, ginger & star anise. Cook on low for 6 hours until the beef is very tender. (Or, simmer everything in the pot over a very low flame for 2-3 hours.)
  
• When the beef is nearly ready, prepare the noodles according to package instructions. Add the bok choy to the soup & simmer for about 10 minutes, until tender. Season to taste with salt (if it needs any) & plenty of pepper. Divide the noodles among 8 large bowls. Ladle the broth, along with a generous amount of beef & bok choy, into each bowl. Top with any of the garnishes you like.