Asian Noodle Soup

Karla Everett Recipe

By Karla Everett Karla59

This soup is quick and easy to make when you have left over meat. I used left over pork roast in this picture.


Recipe Rating:
 14 Ratings
Serves:
4-6
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This soup has a wonderful flavor...with or without the added cayenne pepper. Season to your liking and enjoy!

Ingredients

6 c
water
2 Tbsp
soy sauce
2 Tbsp
heinz chili sauce
1 tsp
ginger, ground
5/8 tsp
cayenne pepper
2 pkg
instant noodle soup (top ramen)
2 1/2 c
green cabbage, thinly sliced
3
carrots, peeled and sliced
1/2 c
frozen sugar snaps pea pods
1 c
mushrooms, sliced
1/2 c
corn, frozen
1/2 lb
steak, cooked and thinly sliced *
4
green onion, thinly sliced
2 tsp
dark sesame oil
Janet Tharpe

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Directions Step-By-Step

1
Mix water, soy sauce, chili sauce, ginger, pepper and one seasoning packet from the noodles in a large saucepan (reserve other packet for other use).
2
Bring to a simmer; add cabbage and carrot; cook 5 minutes.
3
Add mushrooms, corn , pea pods and both pkg. of the noodles; simmer 3 minutes. Add beef and green onion.
4
Heat through; Stir in sesame oil.
*NOTE: Cooked, chopped chicken or pork may be used instead of beef.

About this Recipe

Course/Dish: Beef Soups, Other Soups
Main Ingredient: Beef
Regional Style: Asian
Collections: Soup's On!, Asian Inspired
Other Tags: Quick & Easy, Healthy
Hashtag: #ramen