Oriental Noodle Soup
A flavorful, Oriental beef and vegetable ramen noodle soup.
1 to 1 1/2 pounds stew meat, cut into small pieces
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 small can of sliced water chestnuts, drained
6 to 8 packages of beef ramen noodle soup
Salt and ground black 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.
Makes 6 to 8 servings.