We Need Your Feedback!

The American Diabetes Association needs your feedback to ensure we are providing the right information in the right way.

You can take the survey now, if you're ready, or take it later after you've spent more time on the site.

Thank you in advance for your help!

Take the Survey Now Take the Survey Later No, thank you.

Diabetes Forecast

The Healthy Living Magazine

Vietnamese-Style Beef and Soba Noodle Soup

Per Serving

Vietnamese-Style Beef and Soba Noodle Soup

Makes: 4
Serving Size: 1 cup
Calories 220
Fat 7 g
Saturated Fat 2 g
Carbohydrate 21 g
Fiber 1 g
Sugars 3 g
Cholesterol 40 mg
Sodium 560 mg
Protein 21 g
Choices: Carbohydrate 1.5, Lean Meat 2
  • Makes: 4
  • Serving Size: 1 cup


1/4 cup rice vinegar
2 Tbsp. naturally brewed reduced-sodium soy sauce
2 large garlic cloves, minced
2 tsp. toasted sesame oil
2 tsp. acacia or other mild honey
2 tsp. grated fresh ginger root
10 oz. lean beef tenderloin (antibiotic free) cut into 1/4-inch strips
3 oz. dry soba noodles
1 (14.25-oz.) can natural fat-free beef-flavored broth
1/4 cup thinly sliced green onion
1/4 cup chopped fresh mint (optional)


  1. In a medium bowl, combine the vinegar, soy sauce, garlic, oil, honey, and ginger. Add the beef and toss to coat. Set aside to marinate up to 20 minutes.
  2. Meanwhile, in a large saucepan, boil the soba noodles until tender, but still firm, about 4 minutes (or 1 minute less than package instructions). Drain.
  3. In a large saucepan over high heat, bring the broth to a boil. Add the noodles and beef with marinade. Cook 2 minutes, or until a full boil is reached and the beef is cooked through. Top with green onion and mint (if using) to serve.

Recipe Finder

Show me recipes in:

Get Free Health Tips

Register for free recipes, news you can use, and simple health tips – delivered right to your inbox.