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Asian Beef Noodle Soup


Course : Soups
Serves: 6
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Ingredients:


6 cups water

2 tablespoons soy sauce

2 tablespoons chili sauce or ketchup

1 teaspoon ground ginger

1/8 teaspoon cayenne pepper

2 packages ramen instant noodle soup (3 oz ea)

2 1/2 cups Chinese cabbage or green cabbage thinly sliced

3 medium carrots peeled cut in slices

1 cup small mushrooms sliced

1/2 cup corn kernels frozen

1/2 pound round steak cooked, thinly sliced

4 medium green onions thinly sliced

2 teaspoons dark sesame oil
 

Preparation / Directions:


Mix water, soy sauce, chili sauce, ginger, pepper and one seasoning packet from the noodles in a large saucepan (reserve other packet for other use). Bring to a simmer; add cabbage and carrot; cook 5 minutes. Add mushrooms, corn and noodles; simmer 3 minutes. Add beef and green onion. Heat through. Stir in sesame oil. Note: cooked, chopped chicken may be used instead of beef.

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