Vietnamese Noodle Soup

Name: Vietnamese Noodle Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 bowls, 4 serving(s)
Ingredients: 4 cups chicken stock; 2 slices fresh ginger; 1 star anise; 1 cinnamon stick; 2 tablespoons soy sauce; 2 cups bok choy, chopped; 1 cup carrot, grated; 2 cups rice noodles, cooked and cooled; 1 lb steak, cooked and thinly sliced; 4 tablespoons scallions, chopped; fresh cilantro; of fresh mint; 2 cups bean sprouts; 4 tablespoons chopped peanuts

Submitted by shelshel0110

"I got this recipe out of Curves magazine. It turned out so good, I made it again 2 nights later. I made it a little different than the recipe below. I knew we wouldn't be able to find the star anise in our grocery store, so I asked my husband to pick up a bulb a fennel (same flavor pretty much). What he thought was fennel was actually nappa cabbage. So, I threw a few leaves of that in there instead."

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Ready In:: 30mins
Ingredients:: 14
Yields:: 4 bowls
Serves:: 4

ingredients

4 cups chicken stock
2 slices fresh ginger
1 star anise
1 cinnamon stick
2 tablespoons soy sauce
2 cups bok choy, chopped
1 cup carrot, grated
2 cups rice noodles, cooked and cooled
TOPPINGS
1 lb steak, cooked and thinly sliced
4 tablespoons scallions, chopped
fresh cilantro
of fresh mint
2 cups bean sprouts
4 tablespoons chopped peanuts

directions

In a meduim saucepan, bring the chicken stock, ginger, star anise, cinnamon stick, soy sauce, bok choy, and carrots to a simmer. Cook about 8 to 10 minutes. Remove spices with tongs.
Divide broth among 4 large soup bowls. Place 1/2 cup of the cooked rice noodles into each bowl.
Divide the remaining ingredients into 4 portions and place them on a plate next to each bowl. Diners can add these to their bowls as desired.