Japanese Spaghetti Soup

3 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  Michelle

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (3)

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When I first read this recipe, I found the combination of ingredients a little odd. I debated whether or not to try it, but I kept going back to it, so finally I caved in and made it. All in all, not bad1 I'm giing it three stars because it was good, not great. It's definitely different. I'll make it again for sure, but next time I'd like to try a different vegetable rather then the cucumber. Possibly some spinach, or celery. Worth trying!



The Woman I Love thought this sounded weird, so I made it for myself and ate it over several days. It was okay, I guess. The cucumber and chicken broth combination definitely had an Asian feel, to me. The sirloin strips, however, didn't seem to fit. It occurs to me, looking at the recipe again, that I only added the red wine vinegar, salt and pepper to the first bowlful, and forgot to add it the next couple of days. It's definitely bland without those three seasonings, but it's still not terribly exciting with them. This is pretty easy and quick, and filling, but nothing special in my opinion.



My kids and I tried it as it was unusual. If you let the ingredients all sit in the bowl , after they have been combined, it all blends together perfectly. This is a quick easy and healthy meal. :)

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Amount Per Serving (4 total)

  • Calories
  • 595 cal
  • 30%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 88.2 g
  • 28%
  • Protein
  • 40.4 g
  • 81%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 1272 mg
  • 51%

Based on a 2,000 calorie diet



previous recipe:

Japanese Nabeyaki Udon Soup


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Vegan Japanese Winter Squash and Leek Soup