Japanese Spaghetti Soup
Ingredients20 m servings 595 cals
- 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.
- Meanwhile, in a skillet over medium heat, brown steak strips, about 5 minutes.
- Pour chicken broth into a sauce pan and warm over medium heat.
- 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.
Per Serving: 595 calories; 7.3 g fat; 88.2 g carbohydrates; 40.4 g protein; 75 mg cholesterol; 1175 mg sodium. Full nutrition
ReviewsRead all reviews 3
When I first read this recipe, I found the combination of ingredients a little odd. I debated whether or not to try it, but I kept going back to it, so finally I caved in and made it. All in a...
The Woman I Love thought this sounded weird, so I made it for myself and ate it over several days. It was okay, I guess. The cucumber and chicken broth combination definitely had an Asian feel, ...