|1 pkg (340 g)||Italpasta Gluten Free Spaghetti|
|4 cups (1 L)||sodium-reduced beef broth|
|2 tbsp (30 mL)||sodium-reduced soy sauce|
|1 tbsp (15 mL)||fish sauce|
|1 tbsp (15 mL)||minced fresh ginger|
|2||garlic cloves, minced|
|1/2 cup (125 mL)||julienned carrot|
|1/2 cup (125 mL)||thinly sliced green onions|
|3||baby bok choy, halved lengthwise, steamed|
|1 1/2 cups (375 mL)||thinly sliced leftover cooked boneless beef steak|
|6||soft-cooked eggs, halved (see Tip for method)|
|3||pieces nori (toasted seaweed), halved for garnish|
- Cook Gluten Free Spaghetti according to package directions. Drain and set aside.
- Meanwhile, in large saucepan set over medium-high heat, bring broth, 2 cups (500 mL) water, soy sauce, fish sauce, ginger and garlic to boil. Reduce heat to medium-low; simmer for 10 minutes, adding carrot during the last 2 minutes of cooking.
- Divide pasta, green onions, halved bok choy and beef among 6 large bowls. Ladle hot broth mixture evenly into bowls. Top with egg halves. Arrange nori pieces at edges of bowls. Serve immediately with lime wedges.
Tip: Eggs can be prepared while broth simmers. In saucepan of boiling water, cook eggs for about 5 minutes for a very soft yolk. (If you prefer firmer yolks, increase cooking time to suit your taste.) Remove eggs from heat; rinse under cold water. When cool enough to handle, peel eggs and cut in half lengthwise. Proceed as directed in Step 3.
Tip: Additional garnishes could include drizzles of toasted sesame oil, cilantro leaves and/or sriracha sauce.
Per 1/6 recipe
Calories 360, Fat 7g, Cholesterol 210mg, Sodium 930mg, Carbohydrate 51g, Fibre 1g, Sugars 3g, Protein 22g