Sweet Potato and Beef Ramen Soup

So, this soup will take a little explaining…

The list of ingredients is gonna look like it goes on forever, but really, it’s just previously cooked meat (I used leftover Korean inspired Beef Flanken Ribs), a fair number of veggies and seasonings, and, at the end, coconut milk and ramen noodles.

See? Easy-peasy, and so very tasty!

The only issue I have with this soup is that it makes a lot for just the two of us.

•2 tbsp olive oil
•1-1/2 cup diced sweet onion
•1-1/2 cup shredded cabbage (coleslaw mix)
•1 cup diced celery
•4 cloves garlic, minced
•1 tbsp fresh ginger
•1/4 tsp red pepper flakes
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1/4 tsp curry powder
•1/4 tsp dried lemon grass
•2 cups peeled, diced sweet potato
•Kernels cut from 2 ears of roasted corn
•4 cups beef stock
•2 cups water
•1 tbsp lime juice
•1 tbsp Sherry Peppers Sauce*
•1 tbsp fish sauce
•1 tbsp lower sodium tamari
•1 tbsp rice vinegar
•1 tbsp chopped basil
•1 tbsp chopped parsley
•1 tbsp chopped chives
•1 can coconut milk
•2 cups chopped cooked beef
•1 pkg ramen noodles (discard the spice packet)
•Sliced blanched asparagus (optional)

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

See? I told you it looks like a lot.

Warm the olive oil in a large pan over medium heat, then stir in the cabbage and onion. Cook, stirring often, for about ten minutes, until both are tender.

Stir in the celery, garlic, ginger, and red pepper flakes and cook for another minute or so, until aromatic.

Add the stock, water sweet potatoes, corn, and all the seasonings up to the coconut milk (we’ll add that later).

Simmer, stirring every now and then, until the sweet potatoes are tender but not mushy. Some recipes say that this will happen in ten minutes.

I have learned to always plan on more like 30 to 45 minutes.

Taste and correct the seasonings, if you think it needs it.

Reduce the heat to low and stir in the beef and the coconut milk.

Cook until heated through, then add the ramen noodles.

Stir until the noodles are soft and have separated, about three minutes.

Nice soup!

You could serve this with lime wedges and scallions, or…

you really should serve it with some lightly grilled naan and my Cucumber and Shallot Lime Juice Pickle on the side.



This entry was posted in Soup/Stew and tagged , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.