This traditional Vietnamese soup dish covers all the bases. It is so quick and easy to make and contains all the food groups! Make ahead in mason jars for lunch or a quick dinner on the go, just add boiling water, wait five minutes and your meal is ready! In this recipe I have given you a few short cuts. Be creative with this one! Pick and choose the veggies you want and/or switch out the protein. I like to assemble the bowls separately for each serving so they are ready to go. This is definitely one of my new favorites!
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4
Ingredients
2 packages beef-flavored ramen with seasoning packet - or - 1 box rice noodles & 4 beef bouillon cubes
4 tsp sriracha
4 tsp soy sauce
1 tsp fish sauce
1 tsp minced fresh ginger (or ginger paste)
1 cup red onion, thinly sliced
1 cup torn kale
1 cup sliced mushrooms
1 cup shredded carrot
1 cup sliced radishes
1 cup bean sprouts
8 ounces steak, tenderized, very thinly sliced (I use elk or antelope)
Boiling water (I use an electric kettle, it works great!)
Instructions
-Set out 4 deep soup bowls (or quart size mason jars if you are making ahead for later)
-In each bowl add the following:
-1/2 package ramen noodles -or- 1/2 cup rice noodles
-Layer all veggies on top of noodles, 1/4 cup per bowl of each veggie
-1/4 of the thinly sliced steak
-Now for the seasonings, in each bowl add the following:
-1/2 packet beef ramen seasoning -or- 1 beef bouillon cube
-1 tsp sriracha
-1 tsp soy sauce
-1/4 tsp fish sauce
-1/4 tsp minced fresh ginger (or ginger paste)
-Pour boiling water over each bowl (be sure to completely cover all ingredients)
-Let sit undisturbed for 5-7 minutes
-Stir and serve
-Enjoy!