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Cooking Time: 40 minutes Serves: 6-8
This Asian-inspired soup is a twist on traditional Ramen noodle soup. Its flavorful combination of meat and vegetables will tickle your taste buds.
In a wok, heat 1 tablespoon of olive oil. Add the steak and sauté until cooked, about 8-10 minutes. Add the eggplant and sauté until soft, about 5 minutes. Remove from pan.
Heat the remaining tablespoon of olive oil and the sesame oil in the wok. Add the onions, garlic and spices, sautéing until soft, about 4 minutes. Add 1/4 cup of the Manischewitz® Beef Broth to deglaze the pan. Add the mushrooms, peppers, carrot and snap peas. Stir and cook until softened, about 6 minutes.
Pour in remaining Manischewitz® Beef Broth. After it comes to a simmer, add the meat and reserved cooked eggplant mixture. Next, add the scallions and Ramen noodles to the soup. Bring to a boil. Cook until Ramen noodles are done.
Serve garnished with Chinese noodles.
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