Asian Beef and Noodle Soup

By mz0926

From Cook's Country

February/March 2010
Why this recipe works:
To craft our own Asian Beef and Noodle Soup recipe, we kept the noodles from a store-bought ramen soup, discarding the seasoning packet, which tasters found was far too salty. Instead, we turned to five-spice powder to flavor our broth. For the beef, tasters preferred flavorful flank steak to other cuts of meat.

Ingredients

• Serves 4
• Assertive ginger, fish sauce, five-spice powder, and ramen noodles produce a flavor-packed one-dish meal in about 15 minutes.
• Ingredients8 cups low-sodium chicken broth
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons fish sauce
• 1/2 teaspoon Chinese five-spice powder
• 4 (3-ounce) packages ramen noodles, broken into large pieces, seasoning packets discarded
• 1 small flank steak (about 1 pound), cut lengthwise into thirds and cut crosswise into 1/4-inch slices
• 1/2 head medium Napa cabbage, sliced thin crosswise (about 4 cups)
• 1/4 cup finely chopped fresh cilantro leaves

Preparation

Step 1

Instructions
1. 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.


2. Add 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. Add cilantro. Serve.