Ramen Noodle Bowls

Ingredients

• 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

DIRECTIONS

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.