Japanese Beef and Noodles Big Bowl |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 large egg whites |
1 large egg |
8 cups fat-free beef broth |
1/4 cup low-sodium soy sauce |
2 tablespoons sugar |
1 tablespoon grated peeled fresh ginger |
8 ounces beef tenderloin, cut into 2 x 1/4-inch slices |
1 1/2 cups (1-inch) sliced green onions |
4 cups hot cooked soba (buckwheat noodles) or angel hair pasta (about 8 ounces uncooked) |
2 cups fresh bean sprouts |
Directions:
1. Beat egg whites and egg at medium speed of a mixer 1 minute; set aside.
2. Combine broth, soy sauce, sugar, and ginger in a large saucepan; bring to a boil. Reduce heat; add beef and onions, and simmer 1 minute. Add egg mixture without stirring; cook for 1 minute. Remove from heat, and gently stir. Place 1 cup of noodles in each of 4 large soup bowls, and add 2 cups of beef mixture and 1/2 cup sprouts.
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