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Japanese-style Beef and Noodle Soup

Japanese-style Beef and Noodle Soup

Makes 4 servings.


For broth:

  • 4 ounces shiitake mushroom stems, rinsed (remove caps and set aside, or substitute dried shiitake mushrooms)
  • 1 tablespoon garlic, minced (about 2 to 3 cloves)
  • 1 tablespoon ginger, minced
  • 1 stalk lemongrass, crushed (or the zest from 1 lemon; use a peeler to grate a thin layer of skin off a lemon)
  • 1 tablespoon ground coriander
  • 4 cups low-sodium beef broth
  • 1 tablespoon light soy sauce

For meat and vegetables:

  • 1 bag (12 ounces) frozen vegetable stir-fry
  • 4 ounces shiitake mushroom caps, rinsed and quartered
  • 8 ounces udon or soba noodles (or substitute angel hair pasta), cooked
  • 1 pound lean beef top sirloin, sliced very thin
  • 4 ounces firm silken tofu, diced
  • 1/4 cup scallions (green onions), rinsed and sliced thin


  1. Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes).
  2. Set aside.
  3. Combine all ingredients for broth, except soy sauce, in a medium-sized pot or saucepan. Bring to a boil over high heat, then lower heat and simmer for 15 minutes.
  4. Strain the broth through a fine wire colander, and discard the solid parts. Season to taste with soy sauce.
  5. To finish the soup, bring the broth back to a boil. Add the thawed vegetable stir-fry mix and mushroom caps, and simmer for 1 minute.
  6. Add the noodles and continue to simmer for another minute.
  7. Add the beef and continue to simmer for about 5 minutes or until the beef is slightly pink to brown (to a minimum internal temperature of 145 degrees).
  8. Add tofu and scallions, and simmer 1 to 2 minutes until heated through.
  9. Serve immediately in 1-cup portions.

Nutrition Information

Serving size: 1 cup. Amount per serving: 325 calories, 8g total fat (3g saturated fat), 52mg cholesterol, 28g carbohydrates, 36g protein, 4g dietary fiber, 285mg sodium, 882mg potassium.

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Source: National Institutes of Health