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
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.
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.
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.
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.