Beef “Ramen” Protein Broth Bowl

• Broth
• 2 tablespoons sesame oil (Olive or Canola can be subbed)
• 1 onion, diced
• 1 cup baby carrots, sliced
• 2 stalks celery, diced
• 2 garlic cloves, minced
• 1/4 cup fresh Italian parsley, chopped (divided)
• 3 cups beef stock
• 2 cups chicken stock
• 2 cups water
• 5 tablespoons soy sauce, low sodium
• 1 -2 teaspoon sriracha sauce
• 1 teaspoon ground ginger or 1 teaspoon Chinese five spice powder
• salt & pepper for seasoning
• Main ingredients
• 12 ounces thin spaghetti
• zucchini, Spiralized
• leftover steak, very thinly sliced
• bean sprouts
• bok choy, thinly sliced
• Chinese cabbage, thinly shredded
• Toppings
• soft hard-boiled egg
• green onion, chopped
• sesame oil, as needed

1. To increase the protein, I suggest using Ronzoni's Ancient Grains Pasta Thin spaghetti.
2. Heat the sesame oil in a Dutch oven over medium high heat.
3. When the oil is hot, add the onion, carrot, celery and cook for 10 minutes until the vegetables are soft and the onion is translucent.
4. Add garlic and parsley and cook for another minute.
5. Add the beef stock, chicken stock, water, soy sauce, sriracha & ground ginger (or Chinese 5 spice).
6. Bring the soup to a boil, turn down the heat, and simmer for 10-12 minutes.
7. Season with salt & pepper.
8. While the soup is simmering, prepare the noodles to el dente as directed on the box, and prepare the other toppings you are including.
9. Place cooked noodles and/or other main ingredients in a single serving bowl. The contents can vary for each diner.
10. Top with hot broth, soft boiled egg, green onion and a drizzle of sesame oil.

broth, sesame oil, onion, baby carrots, stalks celery, garlic, fresh italian parsley, beef stock, chicken stock, water, soy sauce, sriracha sauce, ground ginger, salt, ingredients, thin spaghetti, zucchini, leftover steak, bean sprouts, bok choy, chinese cabbage, toppings, egg, green onion, sesame oil

Taken from www.food.com/recipe/beef-ramen-protein-broth-bowl-530084 (may not work)