Ginger Beef and Bok Choy Soup

Name: Ginger Beef and Bok Choy Soup
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 0.5 pound ground beef (lean 90/10); 1 tablespoon fresh ginger (minced); 2 clove garlic (minced); 3 cup beef broth; 2 tablespoon tamari (gluten-free); 1 teaspoon toasted sesame oil; 3 ounce rice vermicelli noodles; 2 head baby bok choy (quartered lengthwise); 2 green onions (thinly sliced)

Savory lean ground beef, baby bok choy, and thin rice noodles simmered in an aromatic ginger-tamari broth.

Prep: 8 min
Cook: 12 min
Total: 20 min
Servings: 2
Cuisine: Chinese
Difficulty: Easy
Cost: $6.84/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar
Low-Calorie

Ingredients

0.5 pound ground beef (lean 90/10)
1 tablespoon fresh ginger (minced)
2 clove garlic (minced)
3 cup beef broth
2 tablespoon tamari (gluten-free)
1 teaspoon toasted sesame oil
3 ounce rice vermicelli noodles
2 head baby bok choy (quartered lengthwise)
2 green onions (thinly sliced)

Instructions

Place a medium soup pot over medium-high heat. Add 1/2 pound lean ground beef and cook for 4 minutes, crumbling with a wooden spoon until browned.
Add 1 tablespoon minced fresh ginger and minced garlic; cook for 1 minute until fragrant.
Pour in 3 cups beef broth, 2 tablespoons tamari, and 1 teaspoon toasted sesame oil. Bring broth to a boil.
Add 3 ounces rice vermicelli noodles and quartered baby bok choy into the simmering broth. Cook for 3 minutes until noodles are tender and bok choy is bright green.
Ladle soup into bowls and garnish with sliced green onions before serving.

Notes

Thin rice vermicelli cooks directly in the simmering broth in just 3 minutes, keeping this lunch to a single pot.

Nutrition (per serving)

Calories: 434
Protein: 32.7 g
Carbohydrates: 44 g
Fat: 13.5 g
Fiber: 2.9 g
Sodium: 2394 mg
Saturated Fat: 4.8 g
Sugar: 1.8 g
Cholesterol: 73 mg