Yes, I like my soup. This is a tasty meal in a bowl. Forget the old commercial about whether to use a fork or a spoon…for this one, you need both! (or a spoon and chopsticks if so inclined) Thanks to Mom for typing this one out and emailing it to me. 
- 8 oz. uncooked udon noodles or spaghetti
- 1 large garlic clove, minced
- 1/2 tsp. crushed red pepper
- 2 (14 1/2 oz.) cans low-fat beef broth
- 3 Tbsp. low-sodium soy sauce
- 3 Tbsp. sake (rice wine) or dry sherry
- 1 Tbsp. honey
- Cooking spray
- 2 c. sliced shiitake mushroom caps (about 4 oz.)
- 1/2 c. thinly sliced carrots
- 8 oz. top round, thinly sliced
- 3/4 c. diagonally sliced green onions
- 1 (6 oz.) bag pre-washed baby spinach
Cook the noodles according to package instructions.
Place garlic, pepper, and broth in a large sauce pan; bring to a boil. Reduce heat and simmer 10 minutes.
Combine soy sauce, sake and honey in a small bowl; stir with a whisk.
Heat a large non-stick skillet coated with cooking spray over medium heat. Add mushrooms and carrot; saute 2 minutes.
Stir in soy sauce mixture; cook 2 minutes, stirring constantly.
Add vegetable mixture to broth mixture.
Stir in beef; cook 2 minutes or until beef loses its pink colour.
Stir in noodles, green onions and spinach. Serve immediately.
Yield: 5 servings (1 1/2 cups each)
That looks damn good! I’m going to have to give it a shot this week.