Ginger-Lemongrass Beef Noodle Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Lemongrass Beef Noodle Soup

YOUR SOLIN GENERATED RECIPE

Ginger-Lemongrass Beef Noodle Soup

Savor the aromatic blend of ginger and lemongrass infused in a light broth, perfectly paired with tender slices of lean beef, delicate rice noodles, and a soft-boiled egg. This soup offers a comforting and nutrient-dense bowl with vibrant hints of fresh bok choy and green onions that elevate its enticing flavor profile.

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NUTRITION

375kcal
Protein
36.3g
Fat
13.8g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef (Top Round)

1 oz Rice Noodles (dry)

1 cup Low-Sodium Broth

1 large Egg (hard-boiled)

1 cup Baby Bok Choy (cooked)

1 tbsp Fresh Ginger, grated

1 stalk Lemongrass, smashed

2 tbsp chopped Green Onions

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PREPARATION

  • 1

    Bring the low-sodium broth to a gentle simmer in a medium saucepan along with the smashed lemongrass and grated ginger to allow the flavors to infuse for about 5 minutes.

  • 2

    While the broth simmers, bring a small pot of water to a boil. Add the rice noodles and cook according to package instructions until tender. Drain and set aside.

  • 3

    Thinly slice the lean beef against the grain. Add the beef slices to the simmering broth and allow to cook for 2-3 minutes until just cooked through.

  • 4

    Peel the hard-boiled egg and slice it in half.

  • 5

    Add the cooked rice noodles and baby bok choy to the simmering broth for the last minute, ensuring they heat through.

  • 6

    Ladle the soup into a bowl, removing the lemongrass stalk. Top with sliced beef, baby bok choy, and garnish with chopped green onions and egg halves.

  • 7

    Serve hot and enjoy the vibrant, zesty flavors.

Ginger-Lemongrass Beef Noodle Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Lemongrass Beef Noodle Soup

YOUR SOLIN GENERATED RECIPE

Ginger-Lemongrass Beef Noodle Soup

Savor the aromatic blend of ginger and lemongrass infused in a light broth, perfectly paired with tender slices of lean beef, delicate rice noodles, and a soft-boiled egg. This soup offers a comforting and nutrient-dense bowl with vibrant hints of fresh bok choy and green onions that elevate its enticing flavor profile.

NUTRITION

375kcal
Protein
36.3g
Fat
13.8g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef (Top Round)

1 oz Rice Noodles (dry)

1 cup Low-Sodium Broth

1 large Egg (hard-boiled)

1 cup Baby Bok Choy (cooked)

1 tbsp Fresh Ginger, grated

1 stalk Lemongrass, smashed

2 tbsp chopped Green Onions

PREPARATION

  • 1

    Bring the low-sodium broth to a gentle simmer in a medium saucepan along with the smashed lemongrass and grated ginger to allow the flavors to infuse for about 5 minutes.

  • 2

    While the broth simmers, bring a small pot of water to a boil. Add the rice noodles and cook according to package instructions until tender. Drain and set aside.

  • 3

    Thinly slice the lean beef against the grain. Add the beef slices to the simmering broth and allow to cook for 2-3 minutes until just cooked through.

  • 4

    Peel the hard-boiled egg and slice it in half.

  • 5

    Add the cooked rice noodles and baby bok choy to the simmering broth for the last minute, ensuring they heat through.

  • 6

    Ladle the soup into a bowl, removing the lemongrass stalk. Top with sliced beef, baby bok choy, and garnish with chopped green onions and egg halves.

  • 7

    Serve hot and enjoy the vibrant, zesty flavors.