Bonappetit December 2011
1 tsp 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 oz. (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 1/4-1/2 lb. piece beef eye round,
sliced crosswise 1/8" thick
Bean sprouts, basil leaves, and thinly sliced serrano chiles
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, 7-8 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt.
Meanwhile, boil ramen until tender but still firm to bite. Drain; divide among bowls.
Add beef slices to soup, simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.
Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, and sliced chiles.
*I have not tried this recipe yet.
Serves 4
Nutritional Information
Calories 339
Fat 15g
Carbs 31g
