Loaded with vegetables, this Vietnamese-style soup is full of flavor and takes less than 10 minutes to cook.

Makes 0 servings
Cooking time: N/A


  • 8 oz (250g) lean tender beef, such as sirloin
  • 1 tbsp (15 mL) reduced-sodium soy sauce
  • 4 cups (1 L) reduced-sodium beef stock
  • 4 cups (1 L) water
  • 2 thin slices fresh gingerroot, smashed with side of knife
  • 2 oz (60 g) (about 2 cups/500 mL) rice vermicelli, broken into 3-inch (7.5 cm) pieces
  • 2 carrots, peeled and shredded
  • 2 cups (500 mL) sliced Napa cabbage or bok choy
  • ½ tsp (2 mL) toased sesame oil
  • 2 cups (500 mL) mung bean sprouts
  • ¼ cup (50 mL) coarsely chopped fresh cilantro
  • 2 green onions, sliced


  1. Slice beef into very thin strips. In a bowl, combine beef with soy sauce. Set aside.
  2. In a large saucepan over high heat, bring stock and gingerroot to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage.
  3. Return to a boil; cook for 2 minutes. Add sesame oil and bean sprouts; cook for 1 minute or until heated through. Ladle into soup bowls; garnish with cilantro and chopped green onions. 


Canada’s Choice per serving:
½ Carbohydrate
1 ½ Meat & Alternatives

Recipe reprinted with permission from Diabetes Comfort Food, Johanna Burkhard and Barb Selley, Robert Rose Inc., 2006, http://www.robertrose.ca

Nutritional Information

Per Serving
Calories 123
Total fat 3 g
Saturated fat g
Cholesterol 20 mg
Sodium 535 mg
Carbohydrates 13 g
Fiber 2 g
Protein 12 g

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