15 Minute Asian Beef Soup Food

QUICK RAMEN NOODLE SOUP

Steps:

• Place the oil, garlic, ginger, scallions, and chili sauce in a dutch oven or large pot and cook over medium high heat for 2-3 minutes, until fragrant and the scallions start to soften.
• Add the chicken stock, beef broth, fish sauce, and soy sauce and bring to a boil over high heat. Taste and adjust as necessary (I add about a cup of water to reduce saltiness).
• Add your eggs, if cooking, and the noodles to the boiling soup, and cook for about 3 minutes (the noodles I use require about 3 minutes, but follow the package instructions).
• Serve and enjoy!

ASIAN BEEF NOODLE SOUP

Steps:

• Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper -- love the spice).
• In a large saucepan over high heat, bring stock, ginger and garlic to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage.
• Return to a boil; cook for another 2 minutes. Add bean sprouts and cook for 1 minute or until heated through.
• Ladle into bowls; garnish with cilantro and chopped green onions. Drizzle with sesame oil, if desired.

ASIAN BEEF NOODLE SOUP

Steps:

• In soup pan, combine cooked beef, onion, garlic, ginger and water and bring to a boil.
• Stir in bok choy. Simmer over medium heat 3 minutes.
• Break noodles in half and stir into soup. Simmer 3-5 minutes or until noodles are done.
• Stir in seasoning packets, oil and soy sauce.