Soup: Faux Pho

By á-3151

In this soup, store-bought broth gets depth from ginger and spices.

Ingredients

• 1 teaspoon vegetable oil
• 1/2 small onion
• 4 garlic cloves, crushed
• 1 3x1" piece peeled ginger
• 2 1/2 cups low-salt beef broth
• 1 whole star anise
• 1 3"–4" cinnamon stick
• 4 ounces (2 cups) mixed mushrooms (such as oyster or stemmed shiitake), thinly sliced or torn
• 1 scallion, thinly sliced
• Kosher salt
• 2 packages instant ramen (preferably not fried; noodles only)
• 1 1/4 –1/2-pound piece beef eye round, sliced crosswise 1/8" thick
• Bean sprouts, basil leaves, and thinly sliced serrano chiles

Preparation

Step 1

Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3–4 minutes. Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7–8 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt.
Meanwhile, boil ramen until tender but still firm to bite. Drain; divide among bowls.
Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.
Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, and sliced chiles.