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

A vibrant bowl of beef noodle soup infused with fresh ginger and lemongrass, offering a warming and aromatic experience. Tender slices of lean sirloin meet delicate rice noodles and crisp vegetables in a light, flavorful broth that awakens the senses.

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NUTRITION

399kcal
Protein
36.7g
Fat
10g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Sirloin

1 oz Dry Rice Noodles

1 cup Low-Sodium Beef Broth

1 tsp Fresh Ginger, minced

1 stalk Lemongrass, bruised

1 clove Garlic, minced

1/4 cup julienned Carrot

1/2 cup sliced Mushrooms

2 tbsp chopped Scallions

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PREPARATION

  • 1

    Slice the beef sirloin thinly against the grain. Set aside.

  • 2

    Bring the low-sodium beef broth to a simmer in a medium pot with the bruised lemongrass stalk, minced ginger, and garlic. Allow the flavors to meld for about 5 minutes.

  • 3

    Add the julienned carrots and sliced mushrooms to the simmering broth, cooking until just tender, about 3-4 minutes.

  • 4

    Meanwhile, cook the rice noodles according to package instructions until just al dente, then drain.

  • 5

    Remove the lemongrass stalk from the broth. Add the sliced beef to the simmering soup and cook until just browned, about 2 minutes.

  • 6

    Divide the cooked noodles between bowls, then ladle the hot broth, beef, and vegetables over the noodles.

  • 7

    Garnish with chopped scallions and serve immediately.

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

A vibrant bowl of beef noodle soup infused with fresh ginger and lemongrass, offering a warming and aromatic experience. Tender slices of lean sirloin meet delicate rice noodles and crisp vegetables in a light, flavorful broth that awakens the senses.

NUTRITION

399kcal
Protein
36.7g
Fat
10g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Sirloin

1 oz Dry Rice Noodles

1 cup Low-Sodium Beef Broth

1 tsp Fresh Ginger, minced

1 stalk Lemongrass, bruised

1 clove Garlic, minced

1/4 cup julienned Carrot

1/2 cup sliced Mushrooms

2 tbsp chopped Scallions

PREPARATION

  • 1

    Slice the beef sirloin thinly against the grain. Set aside.

  • 2

    Bring the low-sodium beef broth to a simmer in a medium pot with the bruised lemongrass stalk, minced ginger, and garlic. Allow the flavors to meld for about 5 minutes.

  • 3

    Add the julienned carrots and sliced mushrooms to the simmering broth, cooking until just tender, about 3-4 minutes.

  • 4

    Meanwhile, cook the rice noodles according to package instructions until just al dente, then drain.

  • 5

    Remove the lemongrass stalk from the broth. Add the sliced beef to the simmering soup and cook until just browned, about 2 minutes.

  • 6

    Divide the cooked noodles between bowls, then ladle the hot broth, beef, and vegetables over the noodles.

  • 7

    Garnish with chopped scallions and serve immediately.