Japanese Spaghetti Soup recipe

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Ingredients

1 pound uncooked spaghetti
1 pound beef sirloin, sliced into strips
32 ounces chicken broth
1 cucumber, peeled and chopped
red wine vinegar to taste
salt and pepper to taste

Nutrition Info

595.4 calories
carbohydrate: 88.2 g
cholesterol: 74.9 mg
fat: 7.3 g
fiber: 3.9 g
protein: 40.4 g
saturatedFat: 2.1 g
servingSize: -
sodium: 1175.2 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

  2. Meanwhile, in a skillet over medium heat, brown steak strips, about 5 minutes.

  3. Pour chicken broth into a sauce pan and warm over medium heat.

  4. Divide cooked spaghetti into large bowls, top with cucumber and steak. Then pour chicken broth over the top to create a soup. Season to taste with red wine vinegar, salt, and pepper.

Recipe Yield

4 servings

Recipe Note

This is a fast and tasty recipe. My sister made it one day, and I haven't stopped eating it since. It has nothing to do with Japanese food.

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