Asian Beef Noodle Soup



INGREDIENTS:

6 cups water

2 tablespoons soy sauce

2 tablespoons chili sauce or ketchup

1 teaspoon ground ginger

1/8 teaspoon cayenne pepper

2 packages ramen instant noodle soup (3 oz. ea.)

2 1/2 cups chinese cabbage or green cabbage, thinly sliced

3 carrots -- peeled; cut into sli

1 cup small mushrooms -- sliced

1/2 cup frozen corn kernels

1/2 lb. cooked round steak -- thinly sliced

4 green onions -- thinly sliced

2 teaspoons dark sesame oil

DIRECTIONS:

1. Mix water, soy sauce, shili sauce, ginger, pepper and one
seasoning packet from the noodles in a large saucepan (reserve
other packet for other use). Bring to a simmer; add cabbage
and carrot; cook 5 minutes.  Add mushrooms, corn and noodles;
simmer 3 minutes.  Add beef and green onion.  Heat through.
Stir in sesame oil.  Note:  cooked, chopped chicken may be used
instead of beef. 



Asian Beef Noodle Soup