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Japanese Beef and Noodles Big Bowl

BECKY LUIGART-STAYNER
Yield 4 servings

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

Nutrition Information

  • calories 389
  • caloriesfromfat 12 %
  • fat 5.4 g
  • satfat 1.9 g
  • monofat 1.9 g
  • polyfat 0.4 g
  • protein 28 g
  • carbohydrate 55.4 g
  • fiber 1.5 g
  • cholesterol 90 mg
  • iron 4 mg
  • sodium 742 mg
  • calcium 54 mg

How to Make It

  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.