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Asian Beef Noodle Soup

6 c Water
2 tb Soy sauce
2 tb Chili sauce or ketchup
1 ts Ground ginger
1/8 ts Cayenne pepper
2 pk Ramen instant noodle soup (3 oz. ea.)
2 1/2 c Chinese cabbage or green cabbage; thinly sliced
3 Carrots; peeled; cut into sli
1 c Small mushrooms; sliced
1/2 c Frozen corn kernels
1/2 lb Cooked round steak; thinly sliced
4 Green onions; thinly sliced
2 ts Dark sesame oil

Mix water, soy sauce, shili sauce, ginger, pepper and one seasoning packet from the noodles in a large saucepan (reserve other packet for other use). Bring to a simmer; add cabbage and carrot; cook 5 minutes. Add mushrooms, corn and noodles; simmer 3 minutes. Add beef and green onion. Heat through. Stir in sesame oil. Note: cooked, chopped chicken may be used instead of beef.

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