NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% Lean ground beef

1.5 oz Dry udon noodles

2 cup Low-sodium beef broth

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of water to a boil and cook the udon noodles according to package instructions until tender, then drain and set aside.

• 2

  In a separate large pot over medium-high heat, cook the lean ground beef while breaking it apart with a spoon until browned and cooked through.

• 3

  Season the beef with sea salt and black pepper, then add the minced garlic, grated ginger, and sliced shiitake mushrooms to the pot.

• 4

  Sauté the mixture for 3 minutes until the mushrooms have softened and the aromatics are fragrant.

• 5

  Pour in the beef broth and tamari, bringing the liquid to a gentle simmer over medium heat.

• 6

  Add the chopped baby bok choy to the broth and cook for 2 minutes until the leaves are bright green and wilted.

• 7

  Place the cooked udon noodles into a large serving bowl and ladle the hot beef and vegetable broth over the top.

• 8

  Drizzle with toasted sesame oil and garnish with sliced green onions before serving warm.