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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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 1/41/2-pound piece beef eye round, sliced crosswise 1/8 thick |
bean sprouts, basil leaves, and thinly sliced serrano chiles |
Directions:
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, 78 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt.
2. Meanwhile, boil ramen until tender but still firm to bite. Drain; divide among bowls.
3. Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.
4. Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, and sliced chiles.
5. Per serving: 339 calories, 15 g fat, 31 g carbohydrates Nutritional analysis provided by Bon Appétit
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