Asian Beef and Noodle Soup

From Cook's Country | February/March 2010
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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… read more

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.

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Serves 4

Assertive ginger, fish sauce, five-spice powder, and ramen noodles produce a flavor-packed one-dish meal in about 15 minutes.

Ingredients

  • 8 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

Instructions

  1. 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.

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