Buckwheat Noodle Beef Mushroom Soup

Name: Buckwheat Noodle Beef Mushroom Soup
Total time: 30 min
Yield: 230 g
Ingredients: Roasted Buckwheat 50 g; Shiitake Mushrooms 80 g; Raw Carrot 30 g; Beef Tenderloin 70 g

Cook 30 min Difficulty NORMAL 382 kcal

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Ingredients

Main ingredients

Roasted Buckwheat 50 g
Shiitake Mushrooms 80 g
Raw Carrot 30 g
Beef Tenderloin 70 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 43.16 g 45%

Protein 21.45 g 22%

Fat 14.09 g 33%

Serving size 230g

Cooking steps

1

Boil the buckwheat noodles and rinse them in cold water.
2

Cut the beef into bite-sized pieces and prepare the mushrooms.
3

Stir-fry the beef with sesame oil in a pot.
4

Add the mushrooms and stir-fry together.
5

Pour in water and bring to a boil.
6

Season with soy sauce for soup and salt.
7

Pour the broth over the prepared buckwheat noodles and top with mushrooms and beef.

Buckwheat Noodle Beef Mushroom Soup

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