Asian Beef and Noodle Soup
This is one of those rare soups that works equally well on cold winter days and hot summer days. The original recipe has some exotic ingredients like fish sauce (gives that unique Asian taste, not the same as soy sauce) and Chinese five spice powder. If you can't get these exact ingredients, feel free to experiment by substituting what you have handy. The sauce packet that comes with the ramen noodles is mostly salt, throw it away and just use the noodles to make a delicious, light soup that is very good for you.
Ingredients
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 leavesDirections
Bring broth, ginger, garlic, fish sauce, and five-spice powder to boil in Dutch oven. Reduce heat to medium-low and simmer until flavors meld, about 10 minutes.
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.
Serves: ?
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.
Serves: ?
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Note
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.
