Japanese Beef and Noodles Big Bowl

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 389
  • Calories from fat: 12%
  • Fat: 5.4g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 28g
  • Carbohydrate: 55.4g
  • Fiber: 1.5g
  • Cholesterol: 90mg
  • Iron: 4mg
  • Sodium: 742mg
  • Calcium: 54mg


  • 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


  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.
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