Vietnamese Beef Noodle Soup Recipe

Name: Vietnamese Beef Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3- to 4-ounce bundle fine rice noodles or bean-thread noodles; 1 tablespoon olive oil; 3 to 4 cloves garlic, minced; 1 shallot, minced; One 32-ounce carton low-sodium vegetable broth; One 5- to 6-inch piece kombu (sea vegetable), optional; 2 tablespoons reduced-sodium soy sauce, or more to taste; 1 teaspoon minced fresh ginger, or more to taste; 1/2 teaspoon five-spice powder; 2 cups water; 6 to 8 ounces seitan, cut into thin shreds; 1 cup fresh mung bean sprouts; 4 scallions, thinly sliced; 1/4 cup minced fresh cilantro; 2 teaspoons lime juice, or more to taste; Freshly ground pepper to taste; Thinly sliced lime sections for garnish

Servings: persons

3- to 4-ounce bundle fine rice noodles or bean-thread noodles
1 tablespoon olive oil
3 to 4 cloves garlic, minced
1 shallot, minced
One 32-ounce carton low-sodium vegetable broth
One 5- to 6-inch piece kombu (sea vegetable), optional
2 tablespoons reduced-sodium soy sauce, or more to taste
1 teaspoon minced fresh ginger, or more to taste
1/2 teaspoon five-spice powder
2 cups water
6 to 8 ounces seitan, cut into thin shreds
1 cup fresh mung bean sprouts
4 scallions, thinly sliced
1/4 cup minced fresh cilantro
2 teaspoons lime juice, or more to taste
Freshly ground pepper to taste
Thinly sliced lime sections for garnish

1
Cook the noodles according to package directions until al dente, then drain and cut into shorter lengths suitable for soup.
2
Set aside until needed.
3
Meanwhile, heat the oil in a soup pot.
4
Add the garlic and shallot and saute over medium-low heat until both are golden.
5
Add the broth, optional kombu, soy sauce, ginger, five-spice powder, and water.
6
Bring to a rapid simmer, then lower the heat.
7
Cover and simmer gently for 10 minutes.
8
Add the seitan, bean sprouts, half of the scallions, and half of the cilantro.
9
Season with lime juice, pepper, and if desired, some additional soy sauce.
10
Simmer for 3 minutes longer, then remove from the heat.
11
Serve at once, garnishing the top of each serving with a thin slice or two of lime, and the remaining cilantro and scallions.
12
Per serving:
13
Calories: 132
14
Total fat: 3g
15
Protein: 10g
16
Fiber: 1g
17
Carbohydrate: 17g
18
Cholesterol: 0mg
19
Sodium: 560mg

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3- to 4-ounce bundle fine rice noodles or bean-thread noodles, 1 tablespoon olive oil, 3 to 4 cloves garlic, minced, 1 shallot, minced, and more.

Yes, Vietnamese Beef Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Beef Noodle Soup

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