Quick and Easy: Ginger Beef and Noodle Soup

Associated Press

Ginger beef and noodle soup is a solution to a common problem: the cook's lack of time.

This Asian-inspired main-dish soup can be on the table in just 15 minutes, using ground beef, ginger, broth, instant ramen noodles and frozen vegetables. To complete the menu, serve rice crackers or crusty bread and fresh fruit. Dinner couldn't be easier.

In addition to cooking quickly, a 3-ounce serving of lean ground beef contains only 5 grams of total fat.

• 1 pound lean ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 to 1/2 teaspoon pepper
• 2 cups water
• 13 3/4- to 14 1/2-ounce can ready-to-serve vegetable broth
• 3-ounce package beef-flavored instant ramen noodles, broken up
• 3 cups frozen broccoli stir-fry vegetable mixture

In dutch oven or large saucepan, brown ground beef over medium heat 6 minutes or until outside surface is no longer pink, breaking up into fl-inch crumbles. Pour off drippings.

Add salt, ginger and pepper. Stir in water, broth and seasoning packet from ramen noodles; bring to a boil. Stir in noodles and vegetables; return to a boil. Continue cooking 2 to 3 minutes or until noodles are tender.

Makes 4 servings (serving size about 1 1/2 cups).

Nutrition information per serving (1/4 of recipe): 267 cal., 26 g pro., 18 g carbo., 9 g fat, 1,231 mg sodium, 65 mg chol.