A flavorful, Oriental beef
and vegetable ramen noodle soup.
Oriental
Noodle Soup
- 1 to 1 1/2 pounds stew
meat, cut into small pieces
- Vegetable oil
- 1 medium onion, chopped
- 12 to 14 cups water
- 6 to 8 small to medium
radishes, cut in half and sliced thin
- 3 stalks of celery, sliced
- 1 can of water chestnuts
- 6 to 8 packages of beef
ramen noodle soup
- Salt and pepper to taste
- In large pot use enough
oil to brown stew meat and onion, seasoned with salt and pepper. Pour in 12 to 14 cups
of water, depending on how many packages of ramen noodle
soup you use.
- Cook meat until water
begins to boil, then add ramen noodles. After adding noodles,
add water chestnuts, celery
and radishes. Cook until noodles are done. Do not over
cook, as noodles will be mush
and veggies will be soft. Veggies are supposed to be crunchy. You may also add the 1
to 2 inch ears of corn, snow peas, etc. This soup is very filling.
Serves 6 to 8.
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