Quick Asian Beef Noodle Soup

Very quick to make with inexpensive ingredients. Can be made low fat by substituting ground turkey and baked ramen noodles, and by omitting oil.

Step: 1

Brown meat in a large skillet. Drain off fat, and rinse meat using a colander.

Step: 2

Transfer meat to a large cooking pot. Stir in onion, garlic, and ginger. Add water, and bring soup to a boil. Stir in bok choy. Reduce heat ,and simmer for about 3 minutes.

Step: 3

Stir in noodles. Simmer 3 minutes longer, or until bok choy and onions are crisp tender and noodles are soft. Stir in seasoning packets, oil, and soy sauce.

Per Serving: 511 calories; protein 30.6g; carbohydrates 36.6g; fat 26.7g; cholesterol 85.1mg; sodium 1129.5mg.

The name of “stew” can process to both a food and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.