This was an easy, flavor-packed soup. It uses the old stand-by Ramen noodles (without the seasoning packet!). The recipe also called for 1/2 tsp. of Chinese five-spice powder, but when I looked at the ingredients which contain- clove, anise, fennel - which are all favors I don't really care for, I decided to use soy sauce instead. I was so happy with this decision - this soup turned out to be really great. I'll definitely try this again when I need a quick meal.
- 8 cups low-sodium chicken broth
- 1 tbsp. fresh grated ginger
- 2 garlic cloves, minced
- 2 tbsp. fish sauce
- 2 tsp. soy sauce
- 4 (3 oz.) packages of ramen noodles, broken into large pieces, seasoning packets discarded.
- 1 small flank steak (1 lb.) cut lengthwise into thirds and crosswise into 1/4 inch slices.
- 1/2 head of Napa cabbage, shredded (about 6 cups total)
- 1 carrot finely shredded
- 1 stalk celery thinly sliced
- 1/4 cup chopped fresh cilantro
1. Bring broth, ginger, garlic, fish sauce and soy sauce to a boil in a dutch oven.
2. Reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld.
3. Add noodles to simmering broth and cook until nearly tender, about 2 minutes.
4. Add in beef, napa cabbage, celery and carrot and cook until beef is done, about 2 minutes.
5. Add fresh cilantro and serve.
adapted from Cook's Country magazine Feb/March 2010