Asian Steak Soup with Ramen Noodles

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Cooking Time: 40 minutes    Serves: 6-8

This Asian-inspired soup is a twist on traditional Ramen noodle soup. Its flavorful combination of meat and vegetables will tickle your taste buds.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 2 pounds steak, sliced
• 1 eggplant, cubed
• 2 teaspoons sesame oil
• 1 onion, diced
• 3 cloves whole garlic
• 1 tablespoon cilantro
• 1 teaspoon ginger
• 1 teaspoon ground mustard
• Pinch cayenne pepper
• Manischewitz® Kosher Salt & black pepper to taste
• 4 1/4 cups Manischewitz® Beef Broth
• 1 1/2 cups sliced mushrooms
• 2 red peppers, diced
• 1 carrot, diced
• 1 cup sugar snap peas
• 2 stalks scallions, sliced
• 2 packages of plain Ramen noodles (do not need the seasoning packet)
• Chinese noodles for garnish (optional)

Preparation:

In a wok, heat 1 tablespoon of olive oil. Add the steak and sauté until cooked, about 8-10 minutes. Add the eggplant and sauté until soft, about 5 minutes. Remove from pan.

Heat the remaining tablespoon of olive oil and the sesame oil in the wok. Add the onions, garlic and spices, sautéing until soft, about 4 minutes. Add 1/4 cup of the Manischewitz® Beef Broth to deglaze the pan. Add the mushrooms, peppers, carrot and snap peas. Stir and cook until softened, about 6 minutes.

Pour in remaining Manischewitz® Beef Broth. After it comes to a simmer, add the meat and reserved cooked eggplant mixture. Next, add the scallions and Ramen noodles to the soup. Bring to a boil. Cook until Ramen noodles are done.

Serve garnished with Chinese noodles.