Ginger-Lemongrass Beef Rice Noodle Soup

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

Ginger-Lemongrass Beef Rice Noodle Soup

YOUR SOLIN GENERATED RECIPE

Ginger-Lemongrass Beef Rice Noodle Soup

Savor the aromatic warmth of ginger and lemongrass mingled with tender lean beef and delicate rice noodles in this vibrant bowl of soup. Fresh vegetables add crisp texture and bright flavors, while a subtle egg white finish boosts the protein content, making it both a satisfying and nourishing meal.

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NUTRITION

435kcal
Protein
39.6g
Fat
9.5g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Sirloin

50 g Dry Rice Noodles

1 cup Low Sodium Beef Broth

1 tbsp Fresh Ginger (grated)

1 stalk Lemongrass (bruised)

1 medium Carrot (sliced)

1 cup Bok Choy (chopped)

1/2 cup Mushrooms (sliced)

1 large Egg White

1 tbsp Fresh Cilantro (garnish)

1 Lime Wedge (optional garnish)

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PREPARATION

  • 1

    Bring the beef broth to a simmer in a medium saucepan. Add the bruised lemongrass and grated ginger to infuse the broth.

  • 2

    Thinly slice the lean beef sirloin and prepare the dry rice noodles according to package instructions, then drain and set aside.

  • 3

    Add the sliced carrot, chopped bok choy, and mushrooms to the simmering broth. Allow the vegetables to soften slightly for 3-4 minutes.

  • 4

    Gently stir in the sliced beef and pre-cooked rice noodles into the broth. Let the beef cook for about 2 minutes in the hot broth.

  • 5

    Slowly drizzle in the egg white while stirring continuously to create silky strands that blend into the soup.

  • 6

    Remove the lemongrass stalk and discard. Adjust seasoning if desired.

  • 7

    Ladle the soup into a bowl, garnish with fresh cilantro and a squeeze of lime, and serve immediately.

Ginger-Lemongrass Beef Rice Noodle Soup

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

Ginger-Lemongrass Beef Rice Noodle Soup

YOUR SOLIN GENERATED RECIPE

Ginger-Lemongrass Beef Rice Noodle Soup

Savor the aromatic warmth of ginger and lemongrass mingled with tender lean beef and delicate rice noodles in this vibrant bowl of soup. Fresh vegetables add crisp texture and bright flavors, while a subtle egg white finish boosts the protein content, making it both a satisfying and nourishing meal.

NUTRITION

435kcal
Protein
39.6g
Fat
9.5g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Sirloin

50 g Dry Rice Noodles

1 cup Low Sodium Beef Broth

1 tbsp Fresh Ginger (grated)

1 stalk Lemongrass (bruised)

1 medium Carrot (sliced)

1 cup Bok Choy (chopped)

1/2 cup Mushrooms (sliced)

1 large Egg White

1 tbsp Fresh Cilantro (garnish)

1 Lime Wedge (optional garnish)

PREPARATION

  • 1

    Bring the beef broth to a simmer in a medium saucepan. Add the bruised lemongrass and grated ginger to infuse the broth.

  • 2

    Thinly slice the lean beef sirloin and prepare the dry rice noodles according to package instructions, then drain and set aside.

  • 3

    Add the sliced carrot, chopped bok choy, and mushrooms to the simmering broth. Allow the vegetables to soften slightly for 3-4 minutes.

  • 4

    Gently stir in the sliced beef and pre-cooked rice noodles into the broth. Let the beef cook for about 2 minutes in the hot broth.

  • 5

    Slowly drizzle in the egg white while stirring continuously to create silky strands that blend into the soup.

  • 6

    Remove the lemongrass stalk and discard. Adjust seasoning if desired.

  • 7

    Ladle the soup into a bowl, garnish with fresh cilantro and a squeeze of lime, and serve immediately.