Asian Noodle Soup

Christine Pittman

Asian Noodle Soup

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Makes 4 servings

1 can (14.5 oz.) reduced-sodium beef broth

3 Tablespoon low-sodium sesame ginger salad dressing

1 Tablespoon reduced-sodium soy sauce

1 head broccoli, broken into florets

12 whole mushrooms

1 pound beef steak, trimmed, thinly sliced

8 ounce whole wheat spaghettini or angel hair pasta, cooked according to package directions

1 red bell pepper, thinly sliced

1 cup fresh herbs (cilantro, basil and/or parsley)

½ small sweet onion, thinly sliced

½ cucumber, cut into strips

1 jalapeno pepper, seeded, sliced

1 orange, cut into wedges


Looking for a quick, easy and delicious weeknight dinner? This Asian Noodle Soup, courtesy of healthy eating organization Produce for Kids, is packed with both flavor and healthy veggies. Plus, it’s perfect for when evenings are busy with homework and after-school activities!


1. Combine beef broth, salad dressing and soy sauce in saucepan over high heat. Heat to boil. Reduce heat to low; add broccoli and mushrooms. Cover and simmer 3-5 minutes, or until broccoli is tender. Add steak and cook 1-2 minutes, or until desired doneness.

2. Divide cooked pasta among 4 soup bowls. Ladle broth, broccoli, mushrooms and steak over noodles. Top with herbs, bell pepper, onion, cucumber and jalapeno. Squeeze orange wedges.

Per Serving:

Calories: 442

Carbohydrates: 53.44 g

Fat: 9 g

Protein: 37 g

Fiber: 1.77 g

Active Time: 5 minutes

Total Time: 20 minutes