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Soup: Hot & Sour Beef-Vegetable Soup




Source of Recipe


Woman's Day


List of Ingredients




12 oz lean ground beef
2 pkg (3 oz each) beef-flavored ramen noodles
1 can (11 oz) baby corn “nuggets”
(precut), drained
8-oz pkg sliced mushrooms (about 21/2 cups)
3/4 cup sliced red bell pepper
1 Tbsp each cider vinegar and soy sauce
1/4 tsp black pepper
1/4 cup sliced scallions
1/2 tsp dark Oriental sesame oil



Recipe



1. Heat a large saucepan over medium-high heat. Add beef and cook, breaking up clumps, 3 minutes until no longer pink. Remove to a plate.

2. Add 4 cups water, the ramen noodle seasoning packets, corn, mushrooms and bell pepper to the pan. Bring to a boil, reduce heat and simmer uncovered 3 minutes or until pepper is crisp-tender.

3. Break noodles into saucepan, add black pepper, vinegar and soy sauce, and simmer 3 minutes or until noodles are tender. Stir in beef; heat through.

4. Remove from heat; stir in scallions and sesame oil.


YIELD: 4 Servings

Per serving: 456 cal, 22 g pro, 33 g car, 3 g fiber, 26 g fat (11 g saturated fat), 64 mg chol, 1,095 mg sod