Facebook Twitter

Turn ginger, beef, noodles into soup in just 15 minutes

SHARE Turn ginger, beef, noodles into soup in just 15 minutes

Ginger Beef and Noodle Soup is a solution to a common problem: the cook's lack of time.

This Asian-inspired main-dish soup can be on the table in just 15 minutes, using ground beef, ginger, broth, instant ramen noodles and frozen vegetables. To complete the menu, serve rice crackers or crusty bread and some fresh fruit. Dinner couldn't be easier.

In addition to cooking quickly, a 3-ounce serving of lean ground beef contains only 5 grams of total fat.


GINGER BEEF AND NOODLE SOUP

Total preparation and cooking time 15 minutes

1 pound lean ground beef

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 to 1/2 teaspoon pepper

2 cups water

13 3/4- to 14 1/2-ounce can ready-to-serve vegetable broth

3-ounce package beef-flavored instant ramen noodles, broken up

3 cups frozen broccoli stir-fry vegetable mixture

In Dutch oven or large saucepan, brown ground beef over medium heat 6 minutes or until outside surface is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings.

Add salt, ginger and pepper. Stir in water, broth and seasoning packet from ramen noodles; bring to a boil. Stir in noodles and vegetables; return to a boil. Continue cooking 2 to 3 minutes or until noodles are tender. Makes 4 servings (serving size about 1 1/2 cups).

Nutrition information per serving ( 1/4 of recipe): 267 cal., 26 g pro., 18 g carbo., 9 g fat, 1,231 mg sodium, 65 mg chol. Recipe for AP from the National Cattlemen's Beef Association.