Asian Beef and Noodle Soup
4 cups low-sodium chicken broth
1/2 Tablespoon sliced fresh ginger
1 garlic cloves, minced
1 Tablespoons fish sauce
1/4 teaspoon Chinese five-spice powder
2 (3-ounce) package ramen noodles
1 small flank steak (about 1/2 pound)
1/3 medium Napa cabbage
3 Tablespoons chopped fresh cilantro leaves
Meanwhile, break ramen noodles into large pieces, throw away seasoning packet. Slice flank steak into very thin slices across the grain. Slice the Napa cabbage crosswise into think slices.
Remove the slices of ginger and add the noodles to simmering broth and cook, stirring occasionally, until nearly tender, about 2 minutes. Stir in beef and cabbage and simmer until cabbage is wilted and beef is cooked through, about 2 minutes. Serve garnished with the fresh cilantro.
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.