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japanese-style beef and noodle soup Prep time: 25 minutes Cook time: 15 minutes this hearty main-meal soup is flavorful, yet simple to prepare For broth: 4 oz shiitake mushroom stems, rinsed (remove caps and set aside) (or substitute dried shiitake mushrooms) 1 Tbsp garlic, minced (about 2–3 cloves) 1 Tbsp ginger, minced 1 stalk lemongrass, crushed (or the zest from 1 lemon: Use a peeler to grate a thin layer of skin off a lemon) 1 Tbsp ground coriander 4 C low-sodium beef broth 1 Tbsp lite soy sauce For meat and vegetables: 1 bag (12 oz) frozen vegetable stir-fry 4 oz shiitake mushrooms caps, rinsed and quartered 8 oz udon or soba noodles (or substitute angel hair pasta), cooked 1 lb lean beef top sirloin, sliced very thin 4 oz firm silken tofu, diced ¼ C scallions (green onions), rinsed and sliced thin 1 Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 4. 2 Combine all ingredients for broth, except soy sauce, in a medium-sized pot or saucepan. Bring to a boil over high heat, then lower heat and simmer for 15 minutes. 3 Strain the broth through a fine wire colander, and discard the solid parts. Season to taste with soy sauce. continued on page 15 14 deliciously healthy dinners