this hearty main-meal soup is flavorful, yet simple to prepare


 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

  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.