Beef and Eggplant Noodle Soup

Beef and Eggplant Noodle Soup is a savory and hearty dish that combines tender beef slices with soft eggplant and flavorful noodles in a rich broth. This comforting soup is a delightful fusion of textures and tastes, making it a perfect dinner option.

Ingredients

• Beef sirloin - 200 grams, thinly sliced
• Eggplant - 1 medium, cut into bite-sized pieces
• Egg noodles - 150 grams
• Beef broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Spring onions - 2, chopped
• Cornstarch - 1 tablespoon mixed with 1 tablespoon water (slurry)
• Salt - to taste
• Black pepper - to taste
• Cilantro - for garnish

Steps

1. In a large pot, heat the sesame oil over medium heat. Add minced garlic and ginger, and sauté until fragrant.
2. Add the sliced beef to the pot, cooking until browned. Season with salt and black pepper to taste.
3. Stir in the eggplant pieces and cook for about 5 minutes until they begin to soften.
4. Pour in the beef broth and soy sauce, bringing the mixture to a simmer.
5. Add the egg noodles to the pot and cook according to package instructions until tender, usually about 5-7 minutes.
6. Stir in the cornstarch slurry to thicken the soup slightly, and cook for an additional 2 minutes.
7. Remove from heat and garnish with chopped spring onions and cilantro before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Eggplant is rich in antioxidants, promoting heart health.

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