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Japanese Spaghetti Soup


"This is a fast and tasty recipe. My sister made it one day, and I haven't stopped eating it since. It has nothing to do with Japanese food."
Original recipe yield: 4 servings.
Prep Time:
10 Minutes
Cook Time:
10 Minutes
Ready In:
20 Minutes
Servings:
4

INGREDIENTS:

  • 1 pound uncooked spaghetti
  • 1 pound beef sirloin, sliced into strips
  • 32 ounces chicken broth
  • 1 cucumber, peeled and chopped
  • red wine vinegar to taste
  • salt and pepper to taste

DIRECTIONS:

  1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  2. Meanwhile, in a skillet over medium heat, brown steak strips, about 5 minutes.
  3. Pour chicken broth into a sauce pan and warm over medium heat.
  4. Divide cooked spaghetti into large bowls, top with cucumber and steak. Then pour chicken broth over the top to create a soup. Season to taste with red wine vinegar, salt, and pepper.