Japanese Beef and Noodles Big Bowl

RECIPE

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

Preparation
Beat egg whites and egg at medium speed of a mixer 1 minute; set aside.

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.

Nutritional Information
Calories:389 (12% from fat)
Fat:5.4g (sat 1.9g,mono 1.9g,poly 0.4g)
Protein:28g
Carbohydrate:55.4g
Fiber:1.5g
Cholesterol:90mg
Iron:4mg
Sodium:742mg
Calcium:54mg

Japanese cooking@home
by cooking lover