Vietnamese-Style Beef & Noodle Broth

Ingredients

• 32 g reduced sodium soy sauce
• 50 g rice noodles
• 4 cups salt reduced chicken stock
• 4 tbsps basil
• 2 tsps canola oil
• 1 1/2 cups mung bean sprouts
• 1 head bok choy
• 1 lb beef strips
• 1 cup water

Directions

1. Heat oil in a Dutch oven or soup pot over high heat.
2. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
3. Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes.
4. Add broth and water, cover and bring to a boil.
5. Add noodles and soy sauce, simmer until the noodles are soft, about 4 minutes.
6. Return the beef to the pot and cook until heated through, 1-2 minutes more.
7. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.