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  • Broth
  • 6 whole cloves plus 4 garlic cloves, thinly sliced
  • 4 carrots, sliced
  • 1 cinnamon stick
  • 1 large yellow onion, sliced
  • 8 cups less-sodium beef broth
  • 1/3 cup peeled and thinly sliced fresh ginger
  • Add-Ins and Noodles
  • 2 teaspoons Food Club vegetable oil
  • 2 jalapeno chile peppers
  • 2 tablespoons reduced sodium soy sauce or tamari plus additional for serving
  • 1 can (8 ounces) sliced bamboo shoots, drained
  • 2 cups thinly sliced shiitake mushrooms
  • 6 cups cooked fresh or dry ramen or Chinese style noodles
  • 1 pound boneless beef loin strip steaks, trimmed and very thinly sliced crosswise
  • 2 sheets nori, cut in half then cut into 1/4-inch slices
  • 2 refrigerated peeled hard-cooked eggs, cut lengthwise in half
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons chili garlic sauce


  1. For Broth: In a large stockpot, heat garlic, carrots, cinnamon stick, onion, broth, and ginger to a boil over medium-high heat; reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
  2. Meanwhile, for Add-Ins and Noodles: In a large skillet, heat oil over medium-high heat; add jalapeños and cook 5 minutes or until skins are blistered and slightly charred. Cool jalapeños 5 minutes; slice lengthwise in half and remove seeds and ribs, if desired.
  3. Strain broth into same saucepot and discard solids; stir in soy sauce and heat to simmering over medium-high heat. Stir in bamboo shoots, box chop, and mushrooms; cook 1 minute or until simmering. Stir in beef and nori; cook 30 seconds or until desired doneness. Makes about 12 cups.
  4. With tongs, evenly divide noodles into serving bowls; evenly ladle broth mixture into bowls. Garnish with eggs, green onions, and jalapeños; add chili garlic sauce and soy sauce, if desired.

  • 376 Calories
  • 5g Fat (1g Saturated)
  • 95mg Cholesterol
  • 1247mg Sodium
  • 54g Carbohydrates
  • 5g Fiber
  • 30g Protein