Japanese-Style Beef and Noodle Soup

• For broth:

  4 oz shiitake mushroom stems, rinsed (remove caps and set aside) (or substitute dried shiitake mushrooms)
  1 Tbsp garlic, minced (about 2–3 cloves)
  1 Tbsp 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 Tbsp ground coriander
  4 C low-sodium beef broth
  1 Tbsp lite soy sauce

• For meat and vegetables:

  1 bag (12 oz) frozen vegetable stir-fry
  4 oz shiitake mushrooms caps, rinsed and quartered
  8 oz udon or soba noodles (or substitute angel hair pasta), cooked
  1 lb lean beef top sirloin, sliced very thin
  4 oz firm silken tofu, diced
  ¼ C scallions (green onions), rinsed and sliced thin

Directions

• 1

  Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes).  Set aside until step 4.

• 2

  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.

• 3

  Strain the broth through a fine wire colander, and discard the solid parts.  Season to taste with soy sauce.

• 4

  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. 

• 5

  Add the noodles and continue to simmer for another minute.

• 6

  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 ºF).

• 7

  Add tofu and scallions, and simmer 1–2 minutes until heated through.

• 8

  Serve immediately in 1-cup portions.