Ramen Noodle Soup

Here is a soup made from instant ramen noodles. Comes together quickly and tastes delicious. With summer here, we've been cooking outside more. Craig loves steak and sometimes we have some left over. This happened recently so I turned the left over steak into this quick ramen soup the next day. The recipe is adapted from one by Cook's Country.Usually I find Cook's Country turns fairly basic dishes into complex and convoluted recipes. This one however was a keeper once modified a bit. You can make it with chicken or even tofu, I've not tried fish. For chicken or tofu, try changing the lime to lemon. For my recent version, I added some edamame. Consider adding a few veggies if you feel like it, but keep it light so they don't over power the broth.

Ramen Noodle Soup

1/2 lb. steak, grilled

4 cups chicken broth or Better than Bouillon

1 inch ginger, crushed

2 strips lime zest or lemon zest, be careful to just get the zest or the broth may turn out a little bitter

2 packages of instant ramen noodles, seasoning packages tossed out

2 t lime or lemon juice

2 green onions, sliced

2 T soy sauce

2 T chopped cilantro

Combine the broth, ginger and zest in a pot and bring it to a boil. Lower the heat to a simmer and cover for 10 minutes.  Remove the zest strips and as much of the ginger as you can find (no need to get too concerned, OK if you miss some). Add the noodles and any veggies and cook for about 3 minutes or until the noodles are done. Stir in the juice, green onions and soy sauce. Ladle the soup into 2 bowls, lay sliced beef on top and sprinkle with cilantro.